• 2 tbsp Iberia Adobo (or to taste)
• 1 tsp Iberia Oregano
• 2 tbsp Iberia Minced Garlic
• 2 tbsp Iberia Organic Extra Virgin Olive Oil
• ½ cup Iberia Tomato Sauce
• 1 tbsp Iberia Distilled White Vinegar
• 2 lbs bone-in chicken pieces (drumsticks or thighs)
• 1 small onion, sliced
• ½ red bell pepper, sliced
• 1½ cups water or chicken broth
• Fresh cilantro (optional)

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1. Season the Chicken:
In a large bowl, season chicken with Iberia Adobo, Iberia Oregano, and Iberia Minced Garlic. Add Iberia Vinegar. Toss to coat and let marinate for at least 30 minutes (overnight preferred).

2. Sear the Chicken:
Heat Iberia Organic Extra Virgin Olive Oil in a large pot over medium-high heat. Add chicken pieces and brown on all sides, about 6–8 minutes total.

3. Build the Stew:
In the same pot, add onions and bell peppers. Sauté until softened. Add Iberia Tomato Sauce and stir well.

4. Simmer Until Tender:
Pour in water or broth. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, or until chicken is fully cooked and tender. Add more water if needed to maintain some sauce.

5. Finish & Serve

6. Adjust seasoning to taste. Garnish with fresh cilantro if desired.