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Pollo Al Colmao Cuban Chicken Stew With Olives

This wonderful recipe is from el colmao in koreatown, los angeles, california. The restaurant serves the chicken with rice and black beans.

Steps

Heat the oven to 350 degrees f.
In a large dutch oven , heat 2 teaspoons oil over high heat.
Add the sliced onions to the oil and saut , stirring frequently , until softened and translucent , 3 to 5 minutes.
Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color , about 1 minute more.
Remove from heat.
Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place , skin side up and in one layer , over the onions in the dutch oven.
Add one-fourth cup white wine , cover and bake until the chicken is cooked halfway through , about 45 minutes.
Remove from heat.
Remove the par-baked chicken to a separate baking dish or bowl.
To the dutch oven , add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened , 3 to 5 minutes.
Stir in the chopped tomato , tomato sauce , tomato paste and sweet peas , along with the remaining o.

Ingredients

vegetable oil, onion, garlic cloves, chicken pieces, salt, white pepper, dry white wine, tomatoes, tomato sauce, tomato paste, sweet peas, paprika, chili powder, green olives