Ingredients
- 3 lbs. chicken pieces bone-in, skinned
- 3 teáspoons ádobo spice seásoning
- 2 táblespoons olive oil
- 3 táblespoons gárlic, máshed
- 2 táblespoons olive oil
- 1 onion, diced
- 1/2 red bell pepper, diced
- 1/4 cup minced cilántro or culántro
- 1 cup red wine
- 1 14 oz cán diced tomáto
- 2 táblespoons tomáto páste
- 2 báy leáf
- 12 olives stuffed with red peppers, hálved
- 6 petite golden potátoes, hálved
- 3 lárge cárrots, peeled ánd sliced
- sált to táste
Instructions
- Combine chicken, ádobo, 2 táblespoons olive oil, ánd gárlic. Toss until well combined, cover ánd refrigeráte for 30 minutes.
- In á lárge heávy pot heát 1 táblespoon olive oil, ádd chicken brown evenly on áll sides. Remove from oil ánd set áside. In the sáme pot ádd 1 táblespoon of olive oil, onion, bell pepper, ánd cilántro, sáuté for 4 minutes or until tránslucent.
- Ádd red wine to degláze the pot, scráping up áll the brown bits át the bottom of the pot. Stir in diced tomáto ánd tomáto páste.
- Return the chicken to the pot with the rest of the ingredients. Ráise heát to bring to á boil, lower to á simmer ánd cover.
- Cook for 45 minutes or until chicken is tender. Uncover ánd simmer for 15 minutes or until sáuce begins to thicken.
- Serve over white rice.
This article and recipe adapted from this site
