One of many Cuban dishes I grew up eating. This recipe is courtesy of Cuban Chicks can Cook by Ana Quincoces Rodriquez. It is quite easy and delicious. And as most Cuban dishes, served over white rice. Serves 6.

6 large bone-in skinless breast of chicken or 1 whole chicken cut up in pieces

2 cups tomato sauce

1/2 cup olive oil

1 medium pepper, diced

1 large Spanish onion or yellow onion diced

4 garlic cloves minced

1 bay leaf

1 teaspoon oregano

1 tablespoon salt

1 teaspoon pepper

1 teaspoon sweet paprika

1 cup chicken stock

1/2 dry cooking sherry “vino seco” ( I used white wine)

4 medium red potatoes, peeled and cut into2 or 3 inch pieces

1/2 cup pimento stuffed olives (I used a cup of sweet peas)

In a large heavy pot with a lid, heat 1/4 cup of olive oil over medium high heat. Season the chicken with salt and pepper. Sear the chicken on the outside until they are a light golden color. Remove and set aside.


Add the rest of the oil to the pot. Saute the onions, garlic and pepper until slightly caramelized.


Add the tomato sauce, stock and wine and bring to a boil.


Add the chicken and the potatoes and reduce the temperature to low. Cook covered over low heat for 1 hour.


Add the olives and season to taste if necessary.

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