GUATEMALAN CHICKEN WITH OLIVES & CAPERS

 This is a delicious recipe that my dear friend Vera(yes a authentic Guatemalan) has cooked for our family several times over the past 10 years.  She typed it for me tonight and it makes me laugh just reading it. So Enjoy!   Love you Vera. Thank you!
INGREDIENTS:

* 2-3 lbs. of chicken: Mixed pieces of dark and white meat. (Never ever used only white meat. It will be dry and awful.)
* 1 large onion, sliced. (Medium sliced, not large or finely sliced.)
* 1 (12 oz) can of tomato paste (Don't think you can substitute it with tomato sauce. You can't, so don't even try.)
* About 1/2 cup of capers. (Or however much you want. Don't rinse them.)
* As many olives (green or black) as you want. (You can never have too many if you love them.) Rinse them if you didn't rinse the capers; but, since I know you're following these instructions to the letter, then rinse your olives.)
* Several limes. (Limes NOT lemons, Angela!) For every two medium pieces of chicken, use 1/2 a juicy lime. You want to drench each piece.)
* 2-3 bay leaves (I don't know what they do; my mother just told me to add them.)
* Chopped cilantro or parsley (Cilantro tastes best, but if you're feeling adventurous use parsley.)
* Worcestershire sauce (If you insist on quatifying it, use a couple of tablespoons and be happy.)
* Salt and Pepper (Need I explain?)
* Olive oil (Or use whatever type of oil you usually use. You don't have to use a lot; just enough to cover the bottom of the pot so it won't stick and smoke.)

PROCESS:

* After presumably rinsing the chicken pieces, paper towel dry each piece and set aside. (Don't skip this step. If the chicken is wet, it will dilute the lime juice later. I promise.)
* In a small bowl, mix as much salt and pepper as you want. Use it to season each piece and set aside.
* Soften the limes by rolling them with the palm of your hand--heels works too, apparently--over a hard surface. (Countertops are great for this.) Cut in half and drench each chicken piece with lime juice. (Don't get chintzy with the lime juice here. It's better to overdo it.) Don't throw away the excess lime juice. In fact, do this over the pot you will use so the excess will fall into it.
* Place in a large enough pot and add the sliced onions, chopped cilantro, capers, olives, tomato paste, bay leaves. Generously drizzle with Worcestershire sauce--or use two tablespoons or 1/8 of cup or whatever--and mix everything.

** If you are using an oven range, cook for about an hour on LOW heat. (Use medium or high heat, and get ready to burn your dinner. Seriously.) You know it will be done when the juices flow clear when you poke it with a fork or when the meat is falling off the bone.

** If you are using a crock pot, cook on high for 4-5 hours or on low for 7-8 hours, or until the meat is falling off the bone.