- 1 kg of chicken (breast and thighs)
- 1 tablespoon of garlic paste
- 3 diced onions
- ½ red bell pepper
- ½ yellow pepper
- ½ green bell pepper
- 1 tablespoon of cumin
- 1 tablespoon of sweet pimentón de la Vera
- 3 bay leaves
- 1 hot pepper
- ½ cup of stuffed olives with pepper
- 1 cup of dry wine
- 1 cup of tomato sauce
- 2 cups of chicken or hen broth
- 3 tablespoons of annatto oil
- 2 potatoes sliced
Heat the oil in a pot to sear the meat. Once it's browned, remove the pieces of chicken. Let them cook for a few more minutes over medium heat.
Remove the sealed chicken and set it aside. In the same pot, cook the diced onions. Add wine and take advantage of all the substance left at the bottom by stirring well.
Add the chopped peppers in brunoise and then the bay leaf, paprika, and pepper. Stir well and add the dry wine. Let it cook over medium heat until the alcohol evaporates.
You can add tomato sauce or paste to your decision. Place the pieces of meat you had reserved. Add the chicken broth until everything is covered and cover it. Let it cook on high heat until it comes to a boil.
Lower the heat to medium, and let it cook for 30 minutes. After this time, add the potatoes and olives. Cover it again and let it cook for another 10 minutes.
Add chopped cilantro and pepper to taste. Cover it, lower the heat to the minimum, and let it cook for 5 more minutes. It is ready to enjoy.
Enjoy your meal!!