Chicken in Tomato Sauce (Pollo guisado en salsa de tomate) makes 8 servings Taken from the Dominican Cookbook by Mar?a Ram?rez de Car?as
Ingredientes: 1 3-1/2 to 4 lb. chicken, cut into serving pieces and rinsed in cold water and the juice of one sour orange or lime. 3 garlic gloves (crushed) 1 medium red onion (grated) 1 teaspoon oregano 3 tablespoons cooking wine 2 chicken bouillon cubes (dissolved in six tablespoons hot water) 3 tablespoons cooking oil 1 celery stalk (chopped) 1 medium carrot (sliced) 1 small green pepper (chopped) 1 bunch of green onions (finely sliced) 1 teaspoon capers (chopped) 1 tablespoon green salad olives (sliced) 3 tablespoons tomato paste (dissolved in 1/2 cup hot water)
Directions: At least six hours ahead, marinate the chicken pieces with the garlic, grated onion, oregano, cooking wine and dissolved chicken bouillon cubes. Refrigerate. Heat the cooking oil at high temperature and brown the chicken parts on all sides. Reduce hte heat to medium temperature and add the celery, carrot, green pepper, green onions, capers, salad olives and dissolved tomato paste. Add also any remaining juice of the chicken's marinade. Cover and simmer for 30 minutes, or until the chicken is tender. Serve hot.