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| In a stew pot, mix all ingredients except salt and oil. If you skin the chicken, add about 3-4T olive oil. If you leave the skin on, do not use the oil. Place the stew pot with ingredients on high heat, bring to a rolling boil. Lower heat to medium and continue a slow boil, stirring occasionally to soak the chicken pieces in the juice. At first, it will seem that there is not enough liquid. As the dish cooks, the juices will increase. Cook about 20 – 30 minutes until the pieces are tender. If the juices do run dry, add a little bit of water. Salt to taste if necessary. Serve with steamed rice and veggies or that tossed salad that you are always bragging about, you know, how much you LOVE the tossed salad. |