- Servings: 8
- Prep Time: 1 hr 30 min.
- Cook Time: 1 hr 30 min.
- Total Time: 3 hrs.
|2 tsp||Olive Oil|
|5 cloves||Chopped Garlic|
|1 cup||Chopped Onions|
|1 cup||Diced Green Peppers|
|½ cup||Chopped Cilantro|
|2 cans||Diced Tomatoes|
|1 can||Tomato Sauce|
|2 Tbsp||"goya Brand" Sofrito, tomato cooking base|
|2 Tbsp||"goya Brand" Recaito (cilantro Cooking|
|2 Tbsp||Spanish Green Olives|
|2 cans||Chicken Broth|
|½ cup||White Cooking Wine|
|Salt & Pepper, to taste|
|The Following Veggies Are Available At|
|Latin Markets. Some Are Root Veggies|
|2||Green Sliced Plantains, slice 2" pieces|
|1||Large Name, cut into 2" pieces|
|1||Yautias, cut into 2" pieces|
|1||Large Yucas, cut into 2" pieces|
|1||Large Apios, cut into 2" pieces|
|3||Corn On The Cobb, cut into 2 pieces|
|1 pkg||Stew Beef|
|1 pkg||Cooking Ham|
|1||Packege of Ox Tails|
In a large pot heat the olive oil, add garlic, onions, green peppers, cilantro and cook until the onions are transparent.
Add the cooking wine and stir in the tomatoes, tomato sauce, salt, pepper, cumin, Recaito, Sofrito, and spanish olives. Stir for about two to three minutes.
Add all meat except the chicken. You want to add the chicken at the end so that the chicken does not separate from the bones. Stir on high two to three minutes until the meat is sealed.
Add the chicken broth and the same amount of water. Also add the corn on the cobb. Cover and cook on medium high for about 45 minutes. Stir ocasionally checking the meat tenderness. Add the chicken and continue cooking until chicken is cooked.
Reduce the heat to low and add all vegetables. Cover and cook in low heat until vegetables are soft.
You can also serve with white rice on the side.