Ingredients

• 1 (2 1/2-3-lb. chicken, cut up) or other cuts of chicken, fat removed


• Marinade
• 1 teaspoon oregano
• 1 tablespoon garlic salt
• 1 teaspoon black pepper
• 2 tablespoons red wine vinegar
• 1/4 teaspoon paprika
• Cilantro Sauce (recipe follows)


• Cilantro Sauce
• 2 tablespoons oil
• 1 medium onion, chopped
• 1 bunch cilantro, stems removed
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 green bell pepper, seeded and chopped
• 1 yellow chile, seeded and stems removed, cut in half lengthwise
• 2/3 cup water (or more as needed)

Directions

Marinade
In a small mixing bowl, whisk together Marinade ingredients until well blended. Place chicken pieces in a leak-proof plastic bag, then pour Marinade into plastic bag. Gently squeeze out excess air, then tie plastic bag in a tight knot and massage chicken pieces to evenly coat. Allow chicken to marinate at room temperature while preparing Cilantro Sauce.

Cilantro Sauce
(Note: If you have a powerful blender, you can skip the food processor step and put all ingredients directly into blender.) Add to a food processor cilantro, onion, tom atoes, green pepper and chile. Process until ingredients are fully processed. Pour processed ingredients into a blender container and blend on high until smooth. Set aside.

Heat oil in skillet until hot but not smoking. Add chopped onion and sprinkle with paprika, stirring to combine thoroughly. Simmer onions over low heat until tender and golden (about 5-7 minutes), stirring frequently.

Add Cilantro Sauce to skillet and cook for 2 minutes on medium high heat to heat through, stirring constantly. Add chicken pieces and gently press down into Cilantro Sauce. Add water (add more if needed to cover chicken), gently stirring to mix in. Cover and cook on a low, gentle boil over low heat until chicken is tender (about 45-55 minutes). Serve.