Another Cuban favorite. Marinate chicken overnight. We serve this meal every once in awhile. I like okra and served this way it is delicious! Cook it until it is the consistency you like.
- extra virgin olive oil, for sauteing
- 3 chopped onions
- 1 chopped green pepper
- 1 chopped red bell pepper
- 8 mashed garlic cloves
- 1 1⁄2 cups water or 1 1⁄2 cups low sodium chicken broth
- 2 extremely ripe plantains (black peels, mushy inside)
- 3 chopped tomatoes
- 2 tablespoons tomato paste
- 8 ounces tomato sauce
- 8 chopped pimento-stuffed green olives
- 1⁄4 cup raisins (optional)
- 2 teaspoons olive juice (liquid that olives are packed in)
- 1 cup chopped okra
- 1 whole chickens, cut into 8 pieces or 8 pieces of bone-in chicken breasts or 8 chicken legs, & thighs
- 1 teaspoon salt, to taste
- crushed red pepper flakes, to taste
- 1⁄4 teaspoon cumin
- 1 whole lemon, for seasoning
- 1 pinch sugar (to cut the acidity)
- Marinate chicken overnight with juice of one whole lemon, 4 mashed garlic cloves, cumin and a sprinkle of salt.
- When ready to cook, pat dry.
- In a large pot, add olive oil.
- Brown chicken on all sides.
- Remove chicken and put aside.
- Add a little more oil to pot.
- Sauté onions and bell peppers till soft.
- Add okra and stir-fry a few minutes.
- Add rest of garlic and sauté 30 seconds.
- Add rest of ingredients and saute one minute.
- Add water or chicken broth.
- Turn heat up high till liquid boils.
- Add chicken.
- Lower heat.
- Cover and simmer on very low for 1 hour.
- Serve with white fluffy rice and salad of tomatoes and lettuce.