Place the chicken in a large bowl. Stir in 1 tablespoon olive oil, 2 garlic cloves, salt, pepper and cumin. Toss chicken within marinade until coated. Cover, put in the fridge and marinate for at least 1 hour.n a large saucepan over medium-high heat, warm the vegetable oil. Working in batches, brown the chicken on all sides, 3 to 4 minutes total.
Remove the chicken from the pan and set aside.educe the heat to medium-low and add the remaining garlic cloves, onions, tomatoes, red pepper, scallions to the pan and cook, stirring occasionally. Return the chicken to the pan. Cover and simmer until the chicken is very tender, about 45 minutes.dd the aguardiente shot and cook for 10 minutes more.
