Categories: Chicken

Ingredients

• 5lbs chicken
• Kosher salt
• Black pepper
• 1tbs aciote oil
• 1/2 cup sofrito
• 1/2 cup alcaparrado or coarsley chopped pimiento stuffed olives
• 1tsp ground cumin
• 1tsp brown sugar
• 1 bay leaf
• Pinch Oregano
• Pinch of ground cinnamon
• One 8-ounce can of spanish style tomato sauce
• 1 cup chicken broth
• 2 medium russet potatoes peeled and cute into cubes
• Chopped cilantro

Directions

1. Season chicken with salt and pepper

2. Heat oil in large pan and add chicken until golden brown

3. Remove and drain chicken

4. Add sofrito and cook until it sizzles

5. Stir in alcaparrado, cumin, sugar, bay leaf, oregano, and cinnamon

6. Pour in tomato sauce and broth and boil

7. Return chicken to pan, cover and cook on low heat 15 mins

8. Add potato cubes, cover pan and cook for 30 mins

9. Finish with a sprinkle of cilantro

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