Pollo Entomatado

Recipe Adapted from: Michelle Lainez

Cook Time: 30-40 minutes

Difficulty: Easy

INGREDIENTS

• 3-4 pieces of bone-in chicken thighs

• ½ yellow onion, medium diced

• 4 cloves garlic, crushed or sliced

• 2 carrots, peeled and medium diced

• 2 tomatoes, quartered

• 1 bell pepper, seeded and diced

• 1 bunch carrots

• 2 tbsp oil

• 1 cup chicken stock

• 1 bay leaf

• ½ cup green olives, cut in half (optional)

INSTRUCTIONS

1. In a medium-sized pot add the 2 Tbs of blended oil and get it warm. Season the chicken legs and thighs with salt and pepper and sear them until golden brown, remove them from the pot, and set them aside.

2. Add the yellow onions & garlic and sweat until translucent. Add in the bell pepper, carrots, tomato, chicken stock, bay leaf, and seared chicken. Let them cook at a slow simmer without a lid, everything will cook down into a nice thick sauce. Once the sauce has reduced by half add the olives.

3. Once the chicken is tender and the sauce has thickened add the cilantro, season with salt to taste. Serve over steamed rice or polenta.