INGREDIENTS:
Frying Oil
4 Pcs. skinless Chicken Thigh
4 Pcs. skinless Chicken Leg
¾ Cup Olive Oil
6 Pcs. Garlic Teeth
1 Pc. filleted Onion
2 Pcs. sliced Carrots
1 Pc. Cauliflower in Florets
6 Pcs canned Jalapeño Rajas
1/4 Cup white Vinegar
6 Pcs. whole Pepper
½ tsp. of dried Oregano
4 Pcs. Laurel Leaf
½ tsp. dehydrated Thyme
10 pcs. Olive in Halfs
Salt to taste
Ground Pepper to taste
½ Cup Water
Chicken Stock (Optional)

DIRECTIONS:
In a pan with enough oil, seal the chicken pieces (previously seasoned) on both sides until a golden layer forms on the surfaces. In a high-walled saucepan with low flame, pour the olive oil and fry the garlic until lightly browned and then remove. Add the onion, carrots, cauliflower, chili peppers and sauté. Once the chicken is sealed add to the vegetable casserole. Season with vinegar, peppers, oregano, thyme, bay leaves, olives, salt and pepper and mix. Add the water, cover and let cook 15 to 20 minutes. At the end rectify seasoning with salt, pepper or if you wish you can add some chicken stock.