Ingredients
c
3 chicken thighs, bone in
c
3 chicken drumsticks
g
3 garlic cloves, grated
J
1 Juice of lime
J
1 Juice of sour orange
o
1 tsp oregano
c
1 tsp cumin
s
2 tsp salt
b
½ tsp black pepper
F
For the Stew
o
2 tbsp olive oil
m
1 medium yellow onion, diced
g
1 green bell pepper, diced
g
4 garlic cloves, minced
c
16 oz can of tomato sauce
o
1 tsp oregano
c
1 tsp cumin
b
2 bay leaves
d
¾ cup dry white cooking wine
c
1 - 2 cups chicken stock or water
p
¼ cup pimiento filled olives
s
2 small russet potatoes, peeled and diced into 1 inch chunks
p
½ cup peas
Directions
1
Marinate chicken with grated garlic, lime juice, sour orange juice, oregano, cumin, salt, and black pepper for at least 30 minutes.
2
Sear the marinated chicken in a large pot until it develops some color and set aside.
3
For the Stew
1
In the same pot, sauté the diced onion and bell pepper until softened.
2
Add minced garlic and mix until fragrant.
3
Pour in the tomato sauce and deglaze with cooking wine.
4
Season with oregano, cumin, salt, and pepper to taste.
5
Add chicken stock or water to cover the chicken and simmer for about 15-20 minutes.
6
Add potato chunks and simmer for another 15 minutes until potatoes are fork tender.
7
Garnish with pimiento filled olives, peas, and cilantro.
