Ingredients

The following ingredients have 4 Servings
  • 4 pieces of bone-in chicken (about 2 Lbs.)
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • ¼ cup chopped white onion
  • 1 small garlic clove (diced)
  • 1 Poblano pepper (diced)
  • 1 jalapeño pepper (diced *)
  • 4 cups of chopped tomato (About 20 oz.)
  • 1 Knorr Tomato-Chicken Bouillon
  • ½ cup water
  • Salt to season
  • ¼ cup parsley or cilantro for garnish (chopped**)

Instruction

  • Season chicken with salt and pepper. Set aside.
  • Heat oil in a large dutch oven or heavy pot over medium-high heat. Once it is hot, add the chicken pieces skin-side down. Fry the chicken, turning once per side until golden brown, about 10 minutes.
  • Reduce heat to medium and stir in the chopped onion and the garlic. Cook for about 3 minutes until the onion looks transparent.
  • Add the diced peppers and keep cooking for 5 more minutes. Scrape any browned bits at the bottom of the pot with a wooden spoon.
  • Stir in the chopped tomatoes, cook for 5 more minutes. Add Knorr Tomato-Chicken Bouillon dissolved in the ½ cup of water and turn the heat to medium-high. Bring to a boil, and then reduce heat to simmer.
  • Check to see if it needs more salt, then cover the pot and cook for about 25 to 30 minutes, or until the chicken is fully cooked and tender.