Pollo, Quimbobó Y Platano (Chicken, Okra and Plantain)

Ingredients

• 1  chicken breast whole bone-in cut into 8 pieces or 8 pieces of chicken breasts or 8 chicken legs, & thighs
• 0.3 teaspoon cumin 
• 8 servings olive oil extra virgin for sauteing
• 8  garlic clove mashed
• 1  bell pepper green chopped
• 2 teaspoons olives packed (liquid that olives are in)
• 1  penzey's southwest seasoning whole for seasoning
• 1 cup okra chopped
• 3  onion chopped
• 8  pimiento stuffed olives green chopped
• 2  over-ripe plantain black ripe ( peels, mushy inside)
• 0.3 cup raisins 
• 1  bell pepper red chopped
• 8 servings pepper red crushed to taste
• 1 teaspoon salt to taste
• 1 pinch sugar (to cut the acidity)
• 2 tablespoons tomato paste 
• 8 ounces tomato sauce 
• 3  tomatoes chopped
• 1.5 cups chicken broth 

Equipment

• pot

Directions

1. Marinate chicken overnight with juice of one whole lemon, 4 mashed garlic cloves, cumin and a sprinkle of salt.When ready to cook, pat dry.In a large pot, add olive oil.Brown chicken on all sides.
2. Remove chicken and put aside.
3. Add a little more oil to pot.Saut onions and bell peppers till soft.
4. Add okra and stir-fry a few minutes.
5. Add rest of garlic and saut 30 seconds.
6. Add rest of ingredients and saute one minute.
7. Add water or chicken broth.Turn heat up high till liquid boils.
8. Add chicken.Lower heat.Cover and simmer on very low for 1 hour.
9. Serve with white fluffy rice and salad of tomatoes and lettuce.