What can I say about this dish? The smell that fills the house when making this dish is so nostalgic for me. I loved when my mom would make this for dinner. One of my favorite ways to eat chicken when I was growing up. Throw all the veggie ingredients in a food processor so it could dissolve and blend with everything else. This trick can ensure to satisfy even the pickiest of eaters. This fall off the bone chicken recipe along with the sauce and potatoes served over some white rice is simply perfection.
Ingredients:
2 chicken drumsticks
2 chicken breasts (or whichever pieces you’d like as long as it has bone, for flavoring)
1 can of tomato sauce
1 onion
5 large garlic cloves
1 red bell pepper
1 green bell pepper
1 Tbs of oregano
1 Tbs of cumin
1 Tbs of Sazón Completa
1 packet of Sazón Goya
1 Tbs of paprika
Salt
1 – 3 potatoes (depending on the size)
1/4 cup of white wine (or dry cooking wine)
Optional: Green olives and peas
(Amount of each ingredient can be adjusted per chefs’ liking.)
Chop up the peppers, onions, and garlic.
(I personally like to pass them through a food processor to get like a paste-like consistency so the veggies dissolve in the beans.. no big chunky piece. Of course, this is optional.)
Add all the ingredients (except potatoes) to a pot with enough water to cover the ingredients half way up.
Let simmer on medium to low heat until chicken is cooked thoroughly.
Quarter the potatoes and add to the pot about halfway through the cooking process so they don’t over cook and dissolve.
If there is excess water, turn up the heat to let it cook out, but keep a close eye on it so it doesn’t burn.
If it dries out during the medium/low heat, add a little more water.
Serve over white rice.
