- 3lbs. boneless chicken thighs
- 1tsp. dried oregano
- 1tbsp. oil
- 1 teaspoon annatto seeds
- 4 oz. lean cured ham, diced
- 1 medium onion, (peeled and chopped)
- 1 medium bell pepper, (Seeded and chopped)
- 2 sweet peppers, any color
- 2 garlic cloves (peeled and chopped)
- 1 tsp. Dried cilantro
- 1 small jar pimiento stuffed olives
- 1 tsp. capers
- 1 tbsp. white vinegar
- 2 bay leaves
- 1/2 cup tomato sauce
- 2 tsp. salt
- 1 lb. yucca or potato, diced
- 2 1/2 cups hot water
- 1 cup frozen green peas, or 1 can (16 oz.)
- 1/2 cup of white wine
Directions
- In a 5 quart heavy bottomed Dutch oven, heat the annato seeds in oil on medium-high heat for 3-5 minutes.
- Discard seeds.
- Add the ham to the oil and brown slightly.
- Reduce heat to low and add the dried oregano, onion, sweet peppers, garlic and the cilantro.
- Sauté all the ingredients until blended.
- Increase heat to medium, add chicken pieces and cook for about 3-4 minutes.
- Add all the remaining ingredients and bring it to a boil.
- Reduce heat to medium, cover it and simmer for 20-25 minutes or until chicken pieces are done.
- Remove cover, add peas and cook uncovered until sauce reduces to desired consistency.
- Serve with rice.