This is a riff on a classic Puerto Rican stew/paella. The savory stew is rich in flavor.
1-tablespoon bacon fat
2 medium onions, coarsely chopped
4 pieces chicken (legs, thighs, wings)
2 cups sliced carrots (about 3 medium or 2 large)
1 tablespoon dried oregano, crushed
½ – 1 teaspoon hot pepper flakes (vary amount according to personal taste)
1 ½ cups (1 jar) Roasted Red Pepper Sauce
8 pimento-stuffed green olives, sliced
2 tablespoons capers
2 cups chicken stock, vegetable stock, or water
1/3 cup red wine
1-cup brown rice
¼ cup chopped fresh cilantro leaves, add at the end
Sea salt and fresh pepper to taste
In a large fry pan, heat the bacon fat and add the onions. Cook until they just start to soften. Transfer to the crock-pot. Add the sliced carrots, olives, capers, dried oregano, and hot pepper flakes to the onions. Brown the chicken pieces in the bacon fat, and then add to the vegetables. Pour the Roasted Red Pepper Sauce over, and add 3 cups of water or chicken stock and the red wine. (There should be enough liquid to cover the chicken pieces.)
Set on high, and cook until the chicken pieces are done and the vegetables are tender. About 1 hour before serving, add one cup of brown rice and cook until done.
Garnish with chopped cilantro leaves.
Makes four generous servings.