Steps
- Coat 1.8kg of bone-in skin-on chicken thighs and drumsticks with 1 cup of prepared mojo marinade. Refrigerate for 1-2 hours, then drain, pat dry, and season with salt and pepper.
- Heat ¼ cup of olive oil in a Dutch oven over medium-high heat. Brown the chicken in batches and remove. Saute 1 large diced yellow onion and 1 large diced green bell pepper for 5 minutes.
- Add 4 minced garlic cloves and cook for 1 minute. Stir in 1 cup of tomato sauce, 1 cup of dry white cooking wine, and 2 cups of water.
- Add 1 bay leaf, ½ cup of pimento-stuffed green olives, 3 tablespoons of capers, ½ teaspoon of ground cumin, and ½ teaspoon of dried oregano. Boil for 5 minutes.
- Return the chicken and add 2 large peeled cubed Russet potatoes. Cover and simmer over medium-low heat for 45-60 minutes, until tender and the chicken reaches 165°F / 74°C.
- Check after 30 minutes and add a little water if drying out. Remove the bay leaf, season with salt and pepper, and garnish with chopped parsley.