4 bone-in chicken thighs
1 med onion, diced med
2 garlic cloves, diced
1/2 8 oz can tomato paste
1 8 oz can tomato sauce
2 colored peppers, diced
1 bay leaf
2 oz tumeric
8-10 green olives, small
3 med potatoes, cut large
2 oz chicken base
8 oz chicken stock or broth
8 oz dry white wine or vino seco
1 bunch freshly chopped cilantro
Garnishes are: Peas and roasted red pepper strips
Served over white rice, jasmine preferred
In a medium sized stove top casserole, add 4 oz olive oil on med heat. Place chicken, skin side down. Allow to crisp, 5-7 minutes.
Then start adding onion, garlic, peppers, and tumeric. Turn over and continue to add tomato paste, sauce, chicken base, stock/broth, bay leaf, potatoes, dry white wine and bring to a boil for 15 minutes.
Let simmer for 30 minutes. Remove bay leaf, add olives and cilantro.
Serve over white rice, garnished with peas and roasted red pepper strips.