Ingredients
2 lbs [0.9 kg] of chicken cut into small pieces
2 limes cut into halves
A pinch of oregano
1 small red onion chopped into fine strips or eighths
½ cup of chopped celery (optional)
1 teaspoon of salt (more may be necessary)
½ teaspoon of mashed garlic
2 tablespoons of oil (corn, canola or peanut)
1 teaspoon of regular white sugar
2 cups of water
4 plum tomatoes cut into quarters
2 green bell or cubanela (cubanelle) peppers
¼ cup of seedless olives cut into halves (optional)
1 cup of tomato sauce
A small bunch of fresh coriander leaves
¼ teaspoon of pepper
Preparation
Cut the chicken into small pieces. Scrub with the lime, getting lime juice into all the crevices.
In a bowl mix the chicken, oregano, onion, celery, salt and garlic. Marinate for 30 minutes.
In a pot heat the oil over medium heat, add sugar and wait until it browns.
Add the chicken (reserve all the other things in the marinade) and sauté until the meat is light brown.
Add 2 tablespoons of water. Cover and simmer over medium heat for 15 minutes, stirring and adding water by the tablespoon as it becomes necessary.
Add onion, celery, tomatoes, cubanelle pepper, olives, and garlic, cover and and simmer until the vegetables are cooked through, adding water by the tablespoon and stirring as it becomes necessary.
Add the tomato sauce and half a cup of water, simmer over low heat to produce a light sauce. Add fresh cilantro. Season with salt and pepper to taste.
Serve with arroz blanco, a side dish (or salad) and beans.
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