Ingredients
1/2 cup extra-virgin olive oil
1 whole chicken, (4 pounds), cut into 10 pieces
1 green bell pepper, cored, seeded, and cut into 1-inch pieces
1 red bell pepper, cored, seeded, and cut into 1-inch pieces
1 onion, cut into 1-inch pieces
1 cup store-bought canned tomato sauce
1 cup dry white wine
1 Sazon (Goya brand)
1/4 cup homemade or low-sodium store-bought chicken stock
1 teaspoon cumin
1 teaspoon garlic powder
2 dried bay leaves
1 pound new potatoes
1 pound carrots, diced
1 cup pitted green olives
1/2 cup raisins
Coarse salt and freshly ground pepper
Preparation
In a Dutch-oven, heat oil over medium-high heat. Add chicken; cook until browned, 5 to 7 minutes.
Add peppers, onion, 1 cup water, tomato sauce, wine, chicken stock, Sazon, cumin, garlic powder, and bay leaves; cook, uncovered, until chicken is opaque, about 20 minutes.
Add potatoes, carrots, olives, and raisins; cook until potatoes are tender and chicken is cooked through, 20 to 25 minutes more. Serve immediately.
