Dominican Stewed Chicken with Tomatoes, Capers and Olives - Pollo Guisado

Servings: 4

Ingredients:

One 3-4 pound chicken /cut into 12 pieces

Juice from 1 "naranja agria"

1 onion, grated

1 green bell pepper, chopped

2 garlic cloves, crushed

1 tbs. fresh oregano leaves, chopped fine

1 tbs. fresh cilantro leaves, chopped fine

1 tbs. fresh parsley leaves, chopped fine

12 green olives, chopped

1 small bunch scallions, chopped fine

1 carrot, peeled and sliced

1 rib celery, sliced

1 tbs. capers, chopped only if using the large ones

2 tbs. tomato paste

2 chicken bouillon cubes (Maggi)

3 tbs. vegetable oil

Salt

Pepper to taste

2 cups of water

Cooking Instructions:

Rinse the chicken pieces under cold running water and then the citrus juice. Dissolve the chicken bouillon cubes (Maggi) in about 6 tbs of hot water. Dissolve the tomato paste in about 1/2 cup of hot water. Marinate the chicken for at least 5 hours in the following: garlic, grated onion, oregano, cilantro, parsley, dissolved chicken cubes and tomato paste. Remove chicken pieces, save marinade for later use. Heat oil to high temperature (around 425 degrees F) and brown chicken pieces on all sides. Remove chicken pieces. Reduce oil temperature to medium and add the carrot, celery, scallions, capers, green olives and green bell pepper and cook for about 3 minutes. Replace chicken pieces in your stewing pan with the vegetables. Add the reserved marinade, taste for salt and pepper and adjust if needed. If more liquid is needed add a little water. Cover and simmer for 30-45 minutes. (chicken should be very tender). Serve it hot.

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