Instructions: Vazquez-Gomez on Mexican food.

1. Season chicken with salt and pepper to taste inside and out.

2. Hold bell peppers over flame of gas burner or broil in oven until skins blister. Remove skins and seeds, chop bell peppers, onion and tomatoes.

3. Melt shortening over medium high heat in 4 quart pot. When hot, put chicken in pot and turn to brown on all sides, 5 to 6 minutes. Add chopped onion, tomatoes and bell peppers and cook, stirring, 4 minutes.

4. Add wine, sugar, raisins, olives, cloves and salt and pepper to taste and stir to mix well. Add 2 cups water and stir.

5. Cover and cook over low heat until juices run clear when chicken is pricked with fork, about 45 minutes. Check liquid during cooking and add more water if needed.

6. Remove chicken to hot platter. Combine 2 tablespoons flour with 3 tablespoons water and stir into pan juices. Bring to boil and cook, stirring, until thickened, 1 to 3 minutes. Pour over chicken and serve.

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