2 pounds of chicken breast or chicken parts (legs, wings, thighs)
2 tbsp of kosher salt
¼ tsp of black pepper
1 tbsp of canola oil
1 bay leaf
½ tsp of ground cumin
½ tsp dried oregano
1 cup of white onion, diced
1 green bell pepper, cut in Julian style (then cut in half)
5 cloves of garlic mashed
3 tbsp of white distilled vinegar
1 cup of tomato sauce
2 large carrots, cut into 1-inch rounds
½ half tsp of capers rinsed,
½ cup Spanish olives with pimento. Cut in half
½ cup of dry white cooking wine
½ cup of red wine
2 potatoes cut into 1-inch pieces (cubes or chunks)
¼ cup of raisins
Method:
Season the chicken with salt and pepper, then set it aside.
Place a Dutch oven over medium heat and add the oil. Once the oil is hot, add the chicken and lightly brown it on all sides. Allow the chicken to cook for about three minutes.
Next, add the Bay leaf, cumin, oregano, onions, bell pepper, garlic, and vinegar, and stir.
Turn the heat down to low while adding the rest of the ingredients into the pot. Cook for five minutes, staring very gently, making sure not to tear the chicken.
Cook over medium-high heat for 15 minutes. Then lower the heat back to medium for another 15 to 20 minutes. When done, remove from the heat, turn off the stove, add salt and pepper to taste, and serve.
Ingredients for Couscous:
Store Bought Couscous (Follow instructions for method)
