This recipe was given to me by a friend that I went to school with who's parents are Cuban. It's one of the most flavorable recipes I've tasted and the chicken is so tender it falls off the bone. My family loves this chicken and I've made it many times. I had to share it with all of you here.
1Chop green pepper, onion and garlic. Set aside in bowl. Measure out salt, paprika, oregano, cumin and rosemanry and set aside in a small cup. Skin the fat from only half the chicken thighs.
2All cooking takes place in a large stew pot. Set flame to medium. Add Olive oil. Blanch chicken, do not brown. Once chicken is blanched add the pepper, onion, garlic, paprika, oregano, cumin and rosemany. Allow to simmer and mix with chicken for 1 minute. Add tomato sauce, water, and one envelope of Sazon Goya con Asafran, stir and let simmer for 15 minutes. Add Alcaporrado and white cooking wine. Let simmer for 45 minutes.
3Add potatoes and simmer until potatoes have softened. Stir occasionally, this helps to break up the potato starch and thicken the fricasse. Chicken will be break away soft.
4Serve with white rice and black beans. Accompany with sweet ripe plantains that you slice and fry in butter making it a little brown on both sides. It's a great sweet side that goes well with the chicken and rice.