Peruvian Stewed Chicken

CitizenFood Sat, 02/07/2009 - 15:16

Serves 6

1 (15 ounce) can chopped tomatoes
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 bay leaf
10 chicken legs
1 teaspoon coarse salt
1/2 teaspoon black pepper
1 green bell pepper, sliced
1 cup green peas

Place tomatoes in a food processor and puree. Heat the oil in a large stock pot over medium high heat. Add the onion and sauté until soft, about 10 minutes. Add garlic and sauté for another 2 minutes. Add cumin, oregano and bay leaf and stir to combine. Sprinkle chicken pieces with salt and pepper and add to pan. Brown the chicken lightly. Add the tomatoes and enough water to cover 3/4 of chicken. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes to 1 hour, until chicken is cooked through. About 10 minutes before the chicken is done, add the green pepper and peas. Serve warm.

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