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Cook1 hr 30 mins
From the Sunset Potluck Cookbook. This looks great! The recipe does not specify black or green olives, but green olives are what I'm used to with Cuban cuisine, so I plan on using those.
- 4 1⁄2 lbs meaty chicken pieces, such as breasts, thighs and legs
- 2 tablespoons olive oil or 2 tablespoons salad oil
- 2 medium onions, thinly sliced
- 1 red bell pepper
- 1 green bell pepper, seeded and finely chopped
- 4 garlic cloves, minced (or pressed)
- 1 1⁄2 teaspoons dry oregano
- 1 1⁄2 teaspoons dry cumin
- 2 (15 ounce) cans tomato sauce
- 1⁄2 cup dry white wine or 1⁄2 cup regular-strength chicken broth
- 8 small thin-skinned red potatoes (about 1 and 1/2 lbs total)
- 1 cup raisins
- 1 cup pitted ripe olives
- 2 cups frozen peas, thawed
- Rinse chicken pieces and pat dry.
- Cut breast halves, if used, in half crosswise.
- Heat oil in a wide frying pan over medium heat.
- Add chicken, 4 or five pieces at a time (do not crowd).
- and cook until well browned on all sides.
- Remove pieces as they brown and transfer to a deep 5 to 6 quart casserole.
- When all chicken is browned, pour off and discard all but 2 T of the drippings.
- Add onions and bell peppers to drippings in pan.
- Cook, stirring often, until onions are soft but not browned.
- Stir in garlic, oregano, and cumin; then add tomato sauce and wine.
- Cook, stirring often until sauce comes to a boil.
- Boil gently, uncovered for 5 minutes.
- Peel potatoes, if desired, and cut into quarters.
- Add to chicken with raisins and olives.
- Pour sauce over chicken.
- (At this point, you may cover and refrigerate for up to a day).
- Bake covered in a 375 oven until meat near bone is no longer pink when slashed and potatoes are tender (1 and 1/2 hours).
- Stir in peas.
- Insulate to transport hot.
- Offer salt to add to taste.