Caribbean: Venezuela: Venezuelan Pollo Guisado (Chicken Stew)

INGREDIENTS:

5-7 chicken legs or thighs

1 onion cut into dices

2 garlic cloves minced

300 gr white potatoes

150 gr carrot

1 can of tomatoes 320 gr

¼ cup chicken broth

1 tbsp olive oil

4-7 olives cut in slices

1 tbsp Worcestershire sauce

1 tsp thyme

1 tsp garlic powder

1 bay leaf

salt and pepper

INSTRUCTIONS:

In a big pot or a dutch oven heat the olive oil and sear the chicken seasoned with salt and pepper. When the chicken is golden remove it from the pot.

Toss the onion and the garlic and cook for a couple minutes. Crush the canned tomatoes and pour them into the pot.

Incorporate the chicken and toss the potatoes and the carrots (cut into dices or complete if they are small). Pour the chicken broth and season with the Worcestershire sauce, thyme, the sliced olives, garlic powder, bay leaf, and salt and pepper, if needed. Simmer for 40 minutes over low heat and cover with the lid.

Take the lid out and cook over medium heat for 10 minutes until the sauce is reduced. Take the bay leaf out and serve.