1. in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides. 2. remove and transfer to a plate/bowl (you will add it back). 3. sautee onions with the rest of the olive oil in that same pot till translucent. 4. add all the veggies. 5. add chicken, water, El Pato sauce, and 1 tsp salt. 6. Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes. 7. lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :D yumm! 8. taste and add more salt and then pepper as needed. 9. then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes. 10. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
