Ingredients
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1 large onion, chopped
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2 carrots, chopped 1/2-inch thick
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3 medium potatoes, chopped bite size
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1 1/2 cups chopped celery, chopped 1/4 inch thick
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1 (7 3/4 ounce) can of el pato brand salsa fresco salsa (or "hot tomato sauce", the yellow can not the green!)
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6 -8 pieces chicken thighs or 6 -8 pieces chicken legs, skinless, bone-in
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2 tablespoons olive oil
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6 cups water
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1 teaspoon salt
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salt and pepper
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1 -1 1/2 bunch cilantro, chopped
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lemon wedges or lime wedge (to garnish)
Instructions
- in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides.
- remove and transfer to a plate/bowl (you will add it back).
- sautee onions with the rest of the olive oil in that same pot till translucent.
- add all the veggies.
- add chicken, water, El Pato sauce, and 1 tsp salt.
- Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
- lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :D yumm!
- taste and add more salt and then pepper as needed.
- then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
- ladle in a bowl just like that or over Mexican rice and garnish with lemon or lime wedges so your guests can squeeze it inches.