M. Elena Navedo (MS1) & her mom
This is one of my favorite dishes that my mom makes. It is a really versatile dish in that it can be eaten over a bowl of rice or with some rice mixed in like an ‘asopao’. It can also be eaten as a soup with bread on the side. Enjoy!
Servings: 6
Ingredients
1.5 lbs boneless, skinless chicken thighs (seasoned with Goya Adobo beforehand)
1/2 of 1 yellow onion
6-8 cloves of garlic, diced
1/2 cup of green olives
1/2 of 1 red pepper, diced
2 cups red potatoes, diced
1 cup red wine
6-8 Turkish Bay leaves
1 16 oz can of fire roasted diced tomatoes
1/2 cup chopped cilantro (stems and leaves separated)
Directions
Dice chicken thighs into 1" cubes. Season with Goya Adobo. Leave in fridge for at least 2 hours.
In 6 quart pot, put in 3 tbsp olive oil. Sautee the chicken until cooked all the way through. Set aside. (It has to be cooked all the way through because people will come by and pick it out of the bowl.)
Sautee onions, peppers, and garlic until soft and lightly carmelized.
When onions are half cooked, add the cilantro stems as well.
Add can of Fire Roasted diced tomatoes. Add one can of water and one packet of Goya's Sazon. Add bay leaves.
Stir in potatoes and let simmer for 20 minutes until potatoes are just soft.
When potatoes are soft, turn off the pot. Add the chicken and cilantro and mix.
Add the wine; the alcohol will evaporate off because the mixture is still hot.
Serve over cooked rice. Buen provecho!
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