3 lbs. chicken pieces bone in, skinned
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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