DOMINICAN CHICKEN STEW

DOMINICAN CHICKEN STEW image

Yield 6

Number Of Ingredients 15

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4 large chicken breast or 1 medium size chicken cut into medium size pieces.
Juice of one lime
4 gloves of garlic
1 Medium Red Onion (cut into small pieces)
¼ Cup Olive Oil
2 Tablespoon Green Olives (preferably Goya)
1 Large Bell Pepper (cut into ½ inch pieces)
2 Tablespoon Soy Souce
1 Tablespoon Capers (preferably Goya)
1 Cup Cilantro (loosely packed)
Salt and Pepper to taste
¼ Cup vegetable oil
1 Tablespoon Sugar
1 ½ Cup water
1 Tablespoon Tomato Paste

Steps:

Wash and cut chicken or chicken breast into medium size pieces. Season the chicken with all of the ingredients listed above except the tomato paste, sugar, vegetable oil and water. Let chicken marinade for two hours or more, preferably overnight. When you are ready to begin cooking the chicken, picked each piece and try to remove with a spoon as much of the seasonings as possible. Set the seasoning aside. Heat the vegetable oil over medium high heat. Add the sugar and let it burn (about a minute). Add the chicken (which should have already been cleaned of all seasonings). Cook the chicken stirring constantly for about 5 to 10 minutes. Then add the water and cook for about 10 minutes. Add the tomato paste, lower the fire to low and cook for another 10 minutes. If all the water evaporates add more a little bit at a time. When the tomato paste has dissolved and the liquid has thicken, add the seasoning, stir, and cook for another 7 to 10 minutes.