Categories: Chicken
Ingredients
- 5lbs chicken
- Kosher salt
- Black pepper
- 1tbs aciote oil
- 1/2 cup sofrito
- 1/2 cup alcaparrado or coarsley chopped pimiento stuffed olives
- 1tsp ground cumin
- 1tsp brown sugar
- 1 bay leaf
- Pinch Oregano
- Pinch of ground cinnamon
- One 8-ounce can of spanish style tomato sauce
- 1 cup chicken broth
- 2 medium russet potatoes peeled and cute into cubes
- Chopped cilantro
Directions
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Season chicken with salt and pepper
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Heat oil in large pan and add chicken until golden brown
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Remove and drain chicken
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Add sofrito and cook until it sizzles
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Stir in alcaparrado, cumin, sugar, bay leaf, oregano, and cinnamon
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Pour in tomato sauce and broth and boil
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Return chicken to pan, cover and cook on low heat 15 mins
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Add potato cubes, cover pan and cook for 30 mins
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Finish with a sprinkle of cilantro