Ingredients

The following ingredients have 4 Servings
  • 3 tbs Olive Oil
  • 3 tbs Sugar
  • 2.5 lbs Chicken thighs and drums
  • 2 Lemons
  • 8 Olives
  • 4 Capers
  • 1 medium Onion
  • 2 cloves Garlic
  • .5 Green or Red Bell Pepper
  • 3 stalks Celery
  • 1 Tomato
  • 8 Plum Tomato
  • 4 stems Cilantro
  • 3 sprigs Oregano
  • 2 tbs Tomato Paste
  • 2 packets Sazon Goya
  • 16 oz Chicken Stock
  • 1 tsp Salt (or to taste)

Instruction

  • 1. Place oil and sugar into a Caldero, Dutch oven, or similar. Place on medium heat. 2. Place Chicken (bone in is recommended for flavor) in a metal bowl and wash thoroughly with lemon juice from both lemons. 3. Using tongs, place the chicken pieces on the oil and stir fry with a metal spoon for approximately 20 minutes on medium-high heat until golden brown and thoroughly cooked. Check to make sure it is cooked by cutting through with your stirring spoon. 4. Add the remaining ingredients and stir to a boil. Salt to taste. 5. Cover and cook on medium-low heat for 10 minutes or until vegetables are tender. 6. Uncover and let the sauce thicken to desired consistency. If desired, chopped potatoes may be added to achieve consistency without over cooking the vegetables. 7. Serve with White Rice and Black Beans or with Yellow Rice and Pigeon Peas.