• 3 lbs of chicken thighs
  • 2 limes
  • 3 tablespoons of garlic salt (I use Lawry’s brand)
  • 1 can of tomato sauce
  • 1 cup of water
  • 1 cup of wine
  • 1 Goya sazon con azafran
  • 1 teaspoon of oregano
  • a dash of cumin
  • 2 bay leafs
  • 1 teaspoon of paprika
  • black pepper
  • 1/4 cup olive oil
  • 1 onion minced
  • 1 green pepper minced
  • 1 red pepper minced
  • 1 can of pimienton minced with juices
  • 1 tablespoon of Manzanilla Spanish green olives stuffed with minced pimienton plus 1 handful whole
  • 1 tablespoon of olive juice
  • 6 potatoes peeled and cut in half
  • 5 garlic cloves
  • 1 tablespoon of parsley
  • 1 chicken boullion

Directions:

Season chicken with lime, garlic and garlic salt.

Heat olive oil and add chicken. Sauce chicken for 5 minutes or until browned. Add onion, peppers, garlic, parsley and sauce for 3 minutes. Add olives, olive juice, pimienton and the juices, tomato sauce, water, wine and stir.

Add oregano, cumin, bay leaves, paprika, Sazon con Azafran, pepper and additional garlic salt.

Cook for 20 minutes. Add the potatoes and cook on medium/low heat for about 30 minutes or until potatoes and tender.

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