Pollo al Vino de Ivonne (Ivonne’s Cuban Chicken in Wine Sauce)

Ingredients:

-1 whole chicken (cut into segments, remove skin, wash, drain and rinse several times, I have hte habit of cleaning it like 2 times, then giving it a last wash with vinegar, salt, nad water then drain and pat-dry. I do this because I like getting rid of the little taste some meats may have…)
-ground black pepper to taste (I used about 1 tsp.)

-sweet smoked Spanish paprika (1 1/2 teaspoons)

-salt to taste (I used 2 teaspoons to rub all over the chicken)
-1 green bell pepper chopped

-1 onion chopped

-6-8 cloves garlic minced

-1 cup dry white wine or dry sherry

-2 bay leaves

-3 large potatoes, peeled cut into 3 sections or cut in two

-3 carrots, peeled and cut horizontally, or in rounds your choice

-6 large Pimiento stuffed green olives cut into 3 sections, or 12 small one (I think canned black one’s seedless would work too)

Directions:

(1) Place cleaned chicken in a bowl and run in/ toss well and coat well with salt, pepper, and paprika.

(2) Brown it in batches in olive oil, over high or medium high heat. Afterwards i set it aside in a deep pot

(3) In the same pan you browned the chicken sautee onions, garlic, bell pepper over medium high stirring occasionally making sure to scrape any browned bits, de-glaze with 1 cup of wine, and bring to a rolling boil

(4) Toss the sauteed onion, garlic, bell pepper and wine mixture into the pot with the chicken, throw in potatoes, carrots and olives. I added 1/2 cup water to this just incase it needed more liquid to cook. Bring to a rolling boil covered, for about 1 minute or 2. Then lower heat to low and simmer covered for about 45 minutes. And ta-daaa you should end up with this

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