Pollo Fricassee (Chicken in Red Wine)

Pollo Fricassee (Chicken in Red Wine) serves 4 - 6

3 lbs. chicken pieces bone in, skinned
3 tsp. Adobo Goya Seasoning
3 Tbs. olive oil
1 Tbs. vinegar
3 Tbs. garlic, mashed
2 Tbs. olive oil
1 small onion, diced
1/2 green bell pepper, diced
1/2 cup chopped cilantro
1 14 oz can diced tomatoes
8 olives stuffed with red peppers, halved
2 bay leaves
1 envelope sazon sin achiote
2 tbs tomato paste
1 cup red wine
1/2 cup chicken stock
10 petite gold potatoes, halved
3 large carrots, peeled and chopped
salt to taste

Combine the first 5 ingrediants ahead of time and refrigerate until needed.

In a large heavy pot heat 2 Tbs. olive oil, until simmering. Add onions, peppers and cilantro, lightly season with salt saute until translucent. Add diced canned tomato, olives, bay leaves and sazon, cook for 5 to 8 minutes. Add chicken, tomato paste, chicken stock and red wine, bring to a boil, lower heat to a simmer and cover, let braise for 30 minutes.

Uncover, add potatoes and carrots, cover and simmer another 15 minutes. Remove cover bring to a boil and let reduce for 20 minutes or until sauce begins to thicken.

Serve over rice.

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