3 or 4 Lbs. Chicken breast and thighs (skinless)
3 Cloves of Garlic
1 Large Onion, thinly sliced
1/4 Tsp of ground Cumin
1/4 Tsp of ground Oregano
1 Medium size Green Bell Pepper, cut into thin strips
1/2 Cup spanish pitted Olives, stuffed with red pimentos
3 Tbsp Extra Virgin olive oil
1 Can of Tomato Sauce
4 Medium size red potatoes, cut in quarters
1/2 Cup of Sherry cooking wine
1/2 Cup Chicken broth
1 Cup of Water
1 large carrot cut in 1 inch pieces
Salt and freshly ground black pepper to taste.
Start by washing the pieces of chicken, pat them dry and season with salt and pepper. In a large skillet, heat the olive oil until fragant. Brown the chicken a few pieces at a time, then transfer to a plate.
For the sofrito, add onion, pepper, and garlic. Lower the heat and cook until they are soft, not browned. Add the pieces of chicken, tomatoe sauce, sherry wine and the rest of the seasonings. Cover over medium heat for 10 minutes.
Add the stock , water and potatoes. Cover and cook in low medium heat for about 45 minutes, stirring frequenly to prevent sticking. Add the olives and stir. Adjust the seasonings as necessary to taste.
Serve with white rice.
3 Cloves of Garlic
1 Large Onion, thinly sliced
1/4 Tsp of ground Cumin
1/4 Tsp of ground Oregano
1 Medium size Green Bell Pepper, cut into thin strips
1/2 Cup spanish pitted Olives, stuffed with red pimentos
3 Tbsp Extra Virgin olive oil
1 Can of Tomato Sauce
4 Medium size red potatoes, cut in quarters
1/2 Cup of Sherry cooking wine
1/2 Cup Chicken broth
1 Cup of Water
1 large carrot cut in 1 inch pieces
Salt and freshly ground black pepper to taste.
Start by washing the pieces of chicken, pat them dry and season with salt and pepper. In a large skillet, heat the olive oil until fragant. Brown the chicken a few pieces at a time, then transfer to a plate.
For the sofrito, add onion, pepper, and garlic. Lower the heat and cook until they are soft, not browned. Add the pieces of chicken, tomatoe sauce, sherry wine and the rest of the seasonings. Cover over medium heat for 10 minutes.
Add the stock , water and potatoes. Cover and cook in low medium heat for about 45 minutes, stirring frequenly to prevent sticking. Add the olives and stir. Adjust the seasonings as necessary to taste.
Serve with white rice.
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