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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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The person who originated this recipe was from Guatemala. How he got the name of Nelson is anyones guess. Fluent in the English language....but like a lot of good cooks, he did not cook from a written recipe, just from memory! After watching him cook this and translatin a pinch of this , a dash of that and some of those into usuable measurements, I managed to create his dish on my own. The favorite measurement he kept saying for this recipe was two fingers beer! , two fingers beer! and then would start to laugh! Two (2) fingers beer = 1/3 of a cup!!! Ingredients:
2 1/2-3 lbs chicken (skinless legs and thighs) |
2 medium onions, sliced thin |
2 cloves of minced garlic |
1/2 medium green pepper (diced small) |
1 (6 ounce) can tomato paste |
1 (4 1/2 ounce) can sliced mushrooms (drained) |
1 -2 bay leaf |
2 teaspoons crushed dry oregano |
1/2 teaspoon dried rosemary (crushed) |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons vegetable oil |
1 jar of small pimento stuffed olive (these can be crushed by hand when added) |
3 -4 medium potatoes, peeled and cut into small chunks |
1/3 cup dry red wine |
1/3 cup beer |
1 1/2 cups water |
your favorite hot pasta |
Directions:
1. Cook onions with garlic in oil until tender- remove and set aside Brown chicken in same pan Combine all ingredients including onions- Do not include wine and beer.
2. In a pot, pour ingredients over chicken and stir to combine.
3. Cover pot and simmer (low heat) for 1/2 hr.
4. Uncover- add wine and beer- cook uncovered for an additional 15 mins.
5. or as long as it takes to thicken mixture to your taste!
6. Serve over your choice of hot pasta.
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