6 chicken drumsticks
1 large onion, chopped
1 green bell pepper, chopped
1 apple, peeled and diced
1 bay leaf, crumbled
2 tsp garlic powder
1/4 cup dry white wine
1/3 cup Spanish Marinade (called "mojo criollo")*
1 small can tomato sauce
3-4 Tbsp (approx.) mayonnaise
2 cans pineapple chunks
1 small jar, pimentos, chopped
1 cup pimento-stuffed green olives, chopped
7 white asparagus stalks: 3-4 cut into small pieces; others halved
1/4 cup olive oil
salt and pepper to taste
*If you can't purchase ready-made Spanish marinade in your area, visit this website for a good recipe:
Hard-boil the eggs and let cool.
Season chicken with salt, pepper, garlic powder and Spanish marinade. (Best to let season for at least 30 minutes.)
In a pot, sautee onion, bay leaf, and green pepper in olive oil over medium-high heat. Add drumsticks and stir with a wooden spoon until meat is slightly cooked. Add tomato sauce and stir. Add white wine, stir again and cover with lid. Reduce heat to medium. Uncover and stir every few minutes to prevent from sticking until chicken is fully cooked (about 10-15 minutes). Remove from heat and let cool.
Using a wire mesh strainer, drain liquid from chicken and vegetables mixture. Using hands, shred meat into small, thin pieces. Discard bones. You should be left with only the shredded cooked chicken, onion and pepper mixture.
Transfer mixture into a large bowl, add mayonnaise and stir. ( Mayonnaise should completely cover the mixture, but not drench it; it should be a light orange color.) Add 3/4 jar chopped pimentos, stir again. Add green olives, apples, cut asparagus, and pineapple, stirring well after each time to ensure everything is covered evenly in mayonnaise. (Add more mayonnaise if necessary.)
Transfer mixture into a 9-inch or square glass baking pan. Add thin layer of mayonnaise on top. Peel and slice hard-boiled eggs. Garnish chicken salad with egg slices, remaining pimento and green olive pieces, and asparagus halves.
Serve with wheat or soda crackers.