I found this recipe, and at first glance I thought it was too simple, I kind of thought that it would not work, but not only did it work we absolutely loved it. It is a dish where you place everything in a saucepan all at once and just let it cook for 30 minutes.
Now I served it with pearl cous cous, which is not something you would serve it with in El Salvador, but it worked so well together. The sauce here is more of a broth, than a sauce, and as we love soups, this was perfect.
You can use just chicken drumsticks or just chicken thigh cutlets or a combination of the two.
This is a great mid week meal, simple, I think quite healthy, definitely something I will be making again and again.
4 tablespoons olive oil
1.5kg chicken drumsticks or thigh cutlets
1 medium onion, chopped
3 large garlic cloves, finely chopped
2 large red capsicums, seeded, cut in thick strips
900g Roma tomatoes, chopped
12 Spanish pimento stuffed olives
1 sprig of fresh thyme
1/2 cup finely chopped coriander
1/4 cup of water
2 teaspoons chicken stock powder
Salt and black pepper to taste
Heat the oil in a large saucepan or cast iron pot over a medium heat. Add in all of the ingredients and stir well to mix it all up. Bring to the boil, cover and simmer for 30-35 minutes or until the chicken is cooked through, stirring every now and then for even cooking and to ensure nothing sticks to the bottom of the pot.
Taste for seasoning and serve with pearl cous cous.
Pin it: www.pinterest.com.au/pin/399413060699529618#