Latin / Iberian · serves 4 · about 48 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 2 tbsp Iberia Minced Garlic
- 2 tbsp Iberia Organic Extra Virgin Olive Oil
- 2 lbs bone-in chicken pieces (drumsticks or thighs)
- 1 small onion, sliced
- to taste ½ red bell pepper, sliced
- to taste 1½ cups water or chicken broth
- to taste Fresh cilantro (optional)
Method
- Season the Chicken: In a large bowl, season chicken with Iberia Adobo, Iberia Oregano, and Iberia Minced Garlic. Add Iberia Vinegar. Toss to coat and let marinate for at least 30 minutes (overnight preferred).
- Sear the Chicken:Heat Iberia Organic Extra Virgin Olive Oil in a large pot over medium-high heat. Add chicken pieces and brown on all sides, about 6–8 minutes total.
- Build the Stew:In the same pot, add onions and bell peppers. Sauté until softened. Add Iberia Tomato Sauce and stir well.
- Simmer Until Tender:Pour in water or broth. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, or until chicken is fully cooked and tender. Add more water if needed to maintain some sauce.
- Finish & Serve
- Adjust seasoning to taste. Garnish with fresh cilantro if desired.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.