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Ingredients
8-10 Chicken thighs (Bone-in, skinless) *See notes below
2 Cups Mojo marinade
1/4 Cup olive oil
1 Teaspoon salt, divided
1 Medium yellow onion, diced
1 Green bell pepper, diced
4 Garlic cloves, minced
3/4 Cup dry white cooking wine
1 (16 oz) Can tomato sauce
1 Teaspoon dried oregano
1/4 Cup pimiento filled olives
2 Packets sazon goya
2 Small russet potatoes, peeled & cut into 1" pieces
1/2 Teaspoon ground cumin
1/2 Cup peas
1/4 Cup water
Instructions
Marinate chicken pieces in Mojo overnight or at least 4 hours.
Once marinated, remove chicken from marinade and pat dry.
Sprinkle the chicken with 1/2 teaspoon of salt.
Heat the olive oil in a large pot, over high heat.
Brown the chicken in batches, about 2 minutes per side, then remove from pan and set aside.
Add the onions and green pepper to the pan and saut� until translucent. Then add in the garlic and cook for another 2 minutes.
Add the wine to the pan and simmer with the veggies for 5 minutes.
Add the tomato sauce, water, cumin, sazon, olives, salt, pepper and chicken back into the pot.
Simmer (covered) for 20 minutes, add potatoes and continue simmering for another 25 minutes.
Add the peas right before serving.