Ingredients
Ingredients
2 Tbsp. olive oil
1 medium onion, diced
1 green pepper, diced
2 tsp. minced garlic or 4 cloves garlic, minced
1 tsp. dried oregano
2 sprigs of fresh cilantro, chopped
1 3-lb. chicken, cut into pieces
1/2 cup tomato sauce
1/2 cup white wine
2 cups water
1 bay leaf
12 stuffed olives (or more, depending on preference)
1 Tbsp. vinegar
3 tsp. Adobo Seasoning with Pepper (available at most groceries in the Ethnic Food aisle)
2 medium potatoes, peeled and cut in 1/2-inch cubes
Salt and pepper to taste
3 cups cooked long grain white rice
Directions
Page Content
Heat oil in a medium-sized stock pot over medium heat. Add the onion, pepper, garlic, oregano, and cilantro; reduce heat to medium low and cook for 10 minutes, stirring occasionally. Add the chicken and cook for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, vinegar, and adobo. Bring to a boil, cover, reduce heat to low, and cook for 25 minutes. Add wine and potatoes and cook another 20 minutes until chicken is tender and falls off the bone. Cook uncovered for 5 minutes or until stew thickens slightly. Serve over white rice and garnish with a sprig of cilantro; add salt and pepper to taste.