Although the recipe below might seem hot, it is actually quite mild, allowing guests to individually spice their dishes with whatever varieties of hot sauce you provide.

Ingredients:

1/3 cup corn oil
2 large chicken breasts/ halved
12 chicken thighs
2 medium onions (coarsely chopped)
4 ribs celery (coarsely chopped)
1 large green pepper (coarsely chopped
1/3 cup all purpose flour
1 can (28 oz) crushed peeled tomatoes
1/4 cup tomato paste
2 large bay leaves
2 large cloves of garlic (minced)
1 Tblsp lemon juice
1 tsp hot pepper sauce
1 tsp salt
1/2 tsp black pepper
4 cups chicken broth
2 Tblsp chopped green scallions
2 Tblsp minced parsley
12 pimento stuffed olives, sliced

In a large flameproof casserole, heat the oil over moderately high heat. Add the chicken pieces in batches and saute, turning until browned (4-5 minutes) and then transfer to a plate with a slotted spoon. After the chicken has been cooked, add the onions, celery and green peppers to the casserole and cook over moderate heat until softened, but not browned (5-10 minutes). Transfer the vegetables to a plate with a slotted spoon.

Whisk the flour into the remaining oil in the casserole and cook over moderate heat, stirring and scraping up the brown bits from the bottom of the pan, until all turns a rich brown, about 10 minutes. Stir in the tomatoes with their juice, 1/2 cup of water, the tomato paste, bay leaves, garlic, lemon juice, hot sauce, salt, pepper and stock. Bring to a boil, then add the chicken and vegetables and simmer uncovered, stirring and skimming the top occasionally. Cook until the chicken is tender and the sauce is thickened, about 1 hour. The dish can be prepared to this point up to 1 day ahead and then stored, covered, in the refrigerator

Before serving add the scallions, parsley and sliced olives.