Heat olive oil in a skillet over medium heat. Sauté onions, garlic, and bell pepper until softened..Add ground beef and cook until browned, breaking it up with a spoon.Stir in tomato sauce, cumin, oregano, paprika, salt, and pepper. Mix well.Add olives and raisins, and let it simmer on low heat for 15-20 minutes.Serve with white rice or fried plantains.
½cupGolden Cooking Wine (Edmundo Vino Dorado de Cocinar)
2 tbspGoya Sazon Liquido (see notes)(If you are not able to find then use 2 packets of Sazon Goya Con Culantro y Achiote) In this scenario I used the packets.
Instructions
Pour oil in a big pot and heat up on medium-low heat. Season chicken with garlic salt, sazon completa, onion powder, garlic powder, and coat chicken 1 tbsp of oil. After seasoning chicken add pieces to brown in the pot.
While browning chicken add onions, green peppers, garlic, bay leaf, and 1 tbsp of Goya Sazon Liquido or 1 packet of Sazon Goya Con Culantro y Achiote. Cook until chicken is brown.
After chicken is browned and not fully cooked, add tomato sauce, cooking wine, chicken broth, and the rest of the seasoning not used yet. Lower heat and cook on low for 1 hour.
Add sliced carrots and diced potatoes, cook for another 30 minutes. Chicken should be done after cooking for 30 minutes.
Notes
I have a large family so I used 12 pieces of chicken. You can half the recipe by only using 6 pieces of chicken instead of 12. Same for the ingredients, half everything. I like to slow cook the chicken, the longer you cook the chicken the better it will be. It will fall right off the bones.
This recipe is created to our taste because I have so many grown adult kids and grandkids in my house that do not like or want green olives, peas, capers, or carrots in their food.
Salt and Pepper all sides of Chuck Roast to your liking. Preheat pan with oil. Add 1 Bay leaf. Fry Chuck Roast until all sides are browned.
Add 2 cups of water to the pan with Chuck Roast when finished browning. Cover pan and boil Chuck Roast at low temp for 1 hour then flip meat cover and boil for another hour.
While Chuck Roast is boiling you can slice onions and pepper into strips.
Remove Chuck Roast from pan and set aside on large plate or platter. Pour liquid from pan in a bowl and set aside (do not discard liquid). Using two forks shred the meat on the platter.
Add sliced onions, peppers, bay leaf to pan with a little bit of the liquid and sauté until soft. Add tomato sauce, cooking wine, 1 cup of the liquid, and the rest of the seasonings to the pan.
Add Chuck Roast to the pan and cook for 30 minutes. When done serve over White Rice.
