Chicken Estofado

Procedure:

  1. Sauté garlic and chicken in margarine. Add chicken stock and soy sauce then bring to a boil for 10 minutes. Add vinegar, bay leaves, salt and sugar. Continue cooking over medium heat for another 10 minutes.
  2. Add the cornstarch mixture. Mix well. Add bananas and potatoes. Remove from heat and plate. Top with bell peppers and sliced onions.

Makes 8 servings.