CATEGORIES
INGREDIENTS
- 4 lbs chicken fryer cut in 8 pieces (I tend to buy a package of 12 thighs)
- 6 garlic cloves, cut up
- 1/2 cup sour orange juice (or mix half-half lime and orange)
- 1 lg onion sliced
- 1 lg bell pepper sliced
- 1 carrot sliced
- 1 small can tomato sauce
- Salt and freshly ground pepper to taste
- 1 small can Petit Pois (English Peas)
- 1 Bay Leaf
- 1/4 cup vegetable oil
- 1 packet Sazon Goya con Azafran
- 1 /2 tsp cumin
- 1/2 cup raisins
- 1/4 cup sliced pimiento filled olives
- 1 tsp capers
- 1 cup dry Cooking Wine
- 1 lb potatoes, peeled and quartered
DIRECTIONS
- Marinade chicken pieces in garlic cloves, citrus juice for at least one hour. Heat oil and brown chicken. Add onion and green pepper. Add tomato sauce, raisins, olives, capers, cumin, wine, carrot, bay leaf, Sazon Goya, salt &
- pepper. Add water to cover the chicken. Add the potato pieces in the last 20 minutes of cooking. Add the can of small peas just before serving.
