This tasty Dominican chicken stew takes about an hour to prepare and will serve 4-6 people.  This version is adapted from The Dominican Kitchen by Vanessa Mota.

6 cloves garlic

½ tsp. salt

2 Tbs. fresh lime juice (1-2 limes)

1 tsp. adobo seasoning

1.5 tsp. oregano (preferably Dominican)

1 tsp. paprika

1 tsp. freshly ground black pepper

2 lbs. skinless, boneless chicken thighs

2 Tbs. vegetable oil

½ tsp. light brown sugar

1 plum tomato, chopped

¼ cup tomato sauce

½ small onion, sliced

½ medium bell pepper (any color), sliced

1 Tbs. sliced pimento-filled green olives

1 Tbs. chopped fresh cilantro

Using a mortar and pestle, crush the garlic and salt into a smooth paste

In a large bowl put the garlic paste, lime juice, adobo seasoning, oregano, paprika, and black pepper, and mix well.  Add the chicken and mix with the flavorings to coat the chicken.

In a large skillet, heat the oil over medium-high heat.  Sprinkle in the brown sugar and cook without stirring for 1-2 minutes until it turns dark brown.  Add the chicken in a single layer.  Sauté on one side for about 3 minutes until well browned and then sauté the other side for another 3 minutes.

Add ¼ cup of water and scrape the bottom of the skillet.  Cover and reduce the heat to medium.  Cook, stirring occasionally for 10-12 minutes, until the liquid has evaporated.

Add the tomato,  tomato sauce and ½ cup of water and stir well.  Cover and simmer for 4-5 minutes until the tomato starts to break down.

Add the onion, bell pepper, olives, and cilantro and cook, stirring occasionally for 5-10 minutes or until the chicken is tender and the sauce has thickened.  Serve with white rice.