- 1 kg chicken (breast and thighs)
- 1 tablespoon garlic paste
- 3 onions, diced
- ½ red pepper
- ½ yellow pepper
- ½ green pepper
- 1 tablespoon cumin
- 1 tablespoon sweet paprika
- 3 bay leaves
- 1 bomb pepper
- ½ cup olives stuffed with pepper
- 1 cup of dry wine
- 1 cup tomato sauce
- 2 cups chicken broth
- 3 tablespoons annatto oil
- 2 potatoes cut into slices
Heat the oil in a saucepan to seal the meat. Once it is golden, the chicken pieces come out. Let them cook for a few more minutes over medium heat.
Remove the sealed chicken meat and set it aside. In the same saucepan, cook the diced onions. Add wine and take advantage of all the substance that remains at the bottom, stirring well.
Add the chilies cut into brunoise and then the bay leaf, paprika and pepper. Stir well and add the dry wine. Let it cook over medium heat until the alcohols evaporate.
You can add tomato sauce or pasta to your decision. Put the pieces of meat that you had reserved. Add the chicken broth until everything is covered and cover. Let it cook over high heat until it comes to a boil.
Lower the heat to medium, and let cook for 30 minutes. After this time add the potatoes and olives. Cover again and let cook for another 10 minutes.
Add finely chopped cilantro and pepper to taste. Cover, lower the heat to low and cook for 5 more minutes. It is ready to enjoy.
Enjoy your meal!!