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Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

This recipe was handed down to me by Martha and Arturo Saenz while I was in Costa Rica.

Ingredients Nutrition

Directions

  1. Remove chicken skin.
  2. Dice onion, pepper, and tomatoes.
  3. Dice half of the mushrooms, and slice the other half.
  4. In a large pot, sauté pepper and onion in oil until onion just begins to turn light brown.
  5. Add tomatoes and continue to sauté until tomatoes give off a good deal of water.
  6. Add chicken to pot making sure that the chicken touches the bottom of the pot.
  7. Add salt to taste.
  8. Cover and reduce heat to medium.
  9. Cook for 45-60min stirring or flipping chicken every 5-15 minutes as needed.
  10. Remove chicken and place on a baking sheet.
  11. Dissolve soup into water and stir into the mixture.
  12. Add mushrooms to pot, increase heat to high, and stir periodically while keeping covered.
  13. Remove cover for a thicker sauce.
  14. Cook approx. 10 minutes until desired consistency is reached. Pour sauce over chicken.
  15. For a different effect, strain the sauce first so there are no mushrooms.