It’s been coooold! Like frozen purple toes cold. My house has a huge open living room with cathedral ceilings and it’s virtually impossible to warm. As of late my wardrobe has been flannel pants, an oversize hoodie, wool socks and a blanket. Let’s be honest the blanket is really an accessory, because an outfit is never complete without accessories.
When frigid temperatures like this set in you crave warm comforting food to fill your belly. This one in particular happens to be one of my favorite dishes. When my mom would make this for the family on a weeknight, I would cheer and sing praises. Doing a dance that I would describe as a cross between the running man and gangnam style. Yup you heard me right, I use to be cool. Traditionally it is made with white wine but mami always made it with red, so I make it the way my mami makes it. Because mami knows best.
This dish isn’t only awesome because it taste so finger lickin good but it’s a one-pot wonder, tastes even better the next day and you can easily feed an army. It’s perfect to take to a neighbor or for a dinner party. Fall off the bone chicken, saucy goodness and tender veggies. It doesn’t get better.
Great now I am hungry.
In a bowl combined chicken, oregano, olive oil, garlic, vinegar and adobo. Mix until well combined and chicken is evenly coated, set aside.
Heat a heavy bottomed pot over medium-high heat, add olive oil, onions, green peppers and cilantro. Season lightly with salt and sauté until translucent.
Add a canned diced tomatoes, olives, bay leaves and sazon. Stir and cook for 5 – 8 minutes.
Push veggie goodies to the sides, add chicken to the pot.
Add red wine. You can also use white wine if you like, but don’t forget the booze. Must add booze….call it wine if you want to be classy.
Top it off with some chicken stock. Just enough to barely cover the chicken.
Finally stir in tomato paste, bring to a boil. Lower to a simmer, cover and braise for 20 minutes.
Add potatoes and carrots, cover and cook another 15 minutes or until veggies are tender. Uncover, bring to a boil and let the sauce reduce for 20 minutes or until sauce thickens. Keep and eye on it you don’t want it to dry out.
Serve over rice with saucy goodness and tender veggies.
This dish will be a hit and leave everyone begging for more. If you want to have leftovers make more than you think you need because I promise people will go back for second and probably thirds. It is savory but it has a tangy sweetness because of the wine and after the chicken my favorite has to be the carrots. They are soft and sweet, like little nugget treats. I always serve it with rice so it sucks up all the sauce, but it doesn’t hurt to have a piece of bread handy. It is just heaven!
- 3 lbs. chicken pieces bone in, skinned
- 3 teaspoons Adobo Goya Seasoning
- 3 tablespoons olive oil
- 1 tablespoon vinegar
- 3 tablespoons garlic, mashed
- 2 tablespoons olive oil
- 1 small onion, diced
- ½ green bell pepper, diced
- ½ cup chopped cilantro
- 1 14 oz can diced tomatoes
- 8 olives stuffed with red peppers, halved
- 2 bay leaves
- 1 envelope sazon sin achiote
- 2 tbs tomato paste
- 1 cup red wine
- ½ cup chicken stock
- 10 petite gold potatoes, halved
- 3 large carrots, peeled and chopped
- salt to taste
- Combine the first 5 ingrediants ahead of time and refrigerate until needed.
- In a large heavy pot heat 2 Tbs. olive oil, until simmering. Add onions, peppers and cilantro, lightly season with salt saute until translucent. Add diced canned tomato, olives, bay leaves and sazon, cook for 5 to 8 minutes. Add chicken, tomato paste, chicken stock and red wine, bring to a boil, lower heat to a simmer and cover, let braise for 30 minutes.
- Uncover, add potatoes and carrots, cover and simmer another 15 minutes. Remove cover bring to a boil and let reduce for 20 minutes or until sauce begins to thicken.
- Serve over rice.