This is a family recipe from my friend Annette. Marinate 3-4 lb whole chicken, cut up (skin-on, bone-in) in a mixture of 1 large sliced onion, 1 sliced bell pepper (I used red, not green), 3 garlic bulbs (minced), 1 tsp Spanish red pepper powder (aka pimenton), 1 tsp dried oregano, 1 tsp ground cumin, and 1 bay leaf for about a half hour. Using a large Dutch oven, heat 3-4 Tbsp olive oil, then gently cook the chicken pieces until browned. Add 2.5 cups water, ½ tsp Spanish paprika (I used a combination of pimenton and molido), and 1 Tbsp salt (I reduced to 1 tsp). Cover and cook on medium for about 20 minutes. Add 1 lb potato (peeled and cut into large chunks, perhaps 4 chunks per medium potato), ¼ cup tomato sauce (no-salt), and ¼ cup white cooking wine. Cover and cook on medium until potatoes are soft (about 15 mins). Add about 15 drained olives stuffed with pimiento, and then serve with rice. (Apr. 2013)
Cooking Adventures 