- 3 pounds bone-in, skinless chicken thighs
- 1 tablespoon Goya adobo seasoning
- 5 tablespoons olive oil, set aside 2
- 1 teaspoon whole dried oregano
- 1 tablespoon apple cider vinegar
- 3 tablespoons garlic, mashed with a mortar and pestle or side of knife
- 1 medium onion, diced
- 1/2 green pepper, diced
- 1/2 cup cilantro, chopped
- 1 14-ounce can diced tomatoes
- 12-15 small green pimiento-stuffed olives
- 1 tablespoon capers (optional)
- 2 bay leaves
- 1 envelope Sazon Goya sin achiote*
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3/4 cup chicken stock
- 1 pound petite gold potatoes, halved or quartered
- Kosher salt to taste
Combine the first six ingredients together in a bowl and set aside in the refrigerator.
In a caldero (large, heavy-bottomed pot), heat the additional 2 tablespoons of olive oil and add the diced onion, green pepper and cilantro. Saute until translucent and lightly season with salt.
Add the canned tomatoes, olives, optional capers, bay leaves and Sazon. Cook for 8-10 minutes.
Add the chicken mix, tomato paste, chicken stock and red wine. Bring to a boil and then lower heat.
Cover and simmer and braise for about 30 minutes.
Add potatoes, bring to a boil, cover and reduce heat. Cook for an additional 20-25 minutes.
Serve over white rice.