Ingredients

• 2 lbs chicken cut into small pieces
• Juice of 1 lime
• ½ teaspoon oregano dry, ground
• 1 small red onion stalks cut into slices
• ½ cup chopped celery optional
• 1 teaspoon salt more may be necessary
• 1 tablespoon mashed garlic about 4 cloves garlic
• 2 tablespoons vegetable oil
• 1 teaspoon sugar white, granulated
• 2 cup water
• 2 green bell or cubanela (cubanelle) peppers
• 4 plum tomato cut into quarters
• ¼ cup pitted green olives optional
• 1 cup tomato sauce
• 1 bunch cilantro or parsley, or both
• ¼ teaspoon pepper freshly-cracked, or ground

Directions

• Cut the chicken into small pieces and place it in a bowl that has a lid. Season the chicken pieces with lime juice.
• 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 for use in a later step) and cook and stir 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 to prevent it from burning.
• Stir in the vegetables that you had set aside from marinating the chicken, plus cubanelle pepper, tomatoes, and olives. Cover, 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, and simmer over low heat to produce a light sauce. The vegetables will be very soft, the sauce is a bit thick, and the chicken fall-off-the-bone tender. Add fresh cilantro. Season with salt and black pepper to taste.

Photos