Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs, broken down into small pieces
  • 2 tbsp lime juice
  • 4 cloves garlic, mashed into a paste
  • 1 tsp dried oregano
  • 1 tbsp Adobo seasoning
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1.5 tbsp granulated white sugar
  • 1 large red onion, sliced into rings
  • 1 green bell pepper, chopped
  • 0.5 cup pitted Spanish olives
  • 2 tbsp tomato paste
  • 1 chicken bouillon cube
  • 2 cups warm water
  • 1 handful fresh cilantro, chopped

Instructions:

  1. Clean the chicken pieces with lime juice and water, then pat dry thoroughly.
  2. In a large bowl, rub the garlic paste, dried oregano, adobo seasoning, and black pepper into the chicken. Let the meat marinate for at least 30 minutes to tenderize.
  3. Heat the vegetable oil in a large heavy-bottomed pot or caldero over medium-high heat. Sprinkle the sugar into the oil and wait for it to melt and turn a deep, dark mahogany color (the 'quemadito').
  4. Carefully add the marinated chicken pieces to the hot oil. Brown the meat on all sides until it takes on the deep color of the caramelized sugar.
  5. Add the sliced red onion, chopped green bell pepper, and Spanish olives to the pot. Stir to combine with the chicken.
  6. Mix in the tomato paste and the crumbled chicken bouillon cube, ensuring the paste is slightly toasted in the oil for better flavor.
  7. Pour in the warm water and stir, scraping the bottom of the pot to incorporate the flavorful browned bits. Bring the liquid to a boil.
  8. Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the chicken is fall-off-the-bone tender and the sauce has thickened into a rich gravy.
  9. Stir in the fresh chopped cilantro just before serving with white rice and beans.