Stewed Chicken
Serves 4
Ingredients
Method
1 kg. Chicken Pieces
2 tbsp. Red Recado (annatto Paste)
60 ml. Water
2 Garlic Cloves, Minced
1 Onion, Chopped
1 Bell Pepper, Chopped
Salt And Black Pepper To Taste
1 tsp. Dried Thyme
1 tbsp. Worcestershire Sauce
1 tbsp. Vinegar
1 tbsp. Vegetable Oil
In a bowl, dissolve the red recado in water to make a paste. Rub the chicken pieces with the paste, then add the garlic, onion, bell pepper, salt, pepper, thyme, Worcestershire sauce, and vinegar. Mix well, then cover and refrigerate for at least 1 hour.
Heat the oil in a large pot over medium heat. Add the chicken pieces (reserve the marinade) and brown on all sides.
Add the reserved marinade and enough water to cover the chicken. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through and the sauce is reduced, about 30-45 minutes.
Serve the stewed chicken with rice and beans.