Creole Chicken: Pollo Guisado

This is a fantastic quick dish to cook up…once it’s marinated. We’ve made it twice and I believe I cried during dinner each time. Don’t worry, it was from the pregnancy hormones, not the food. The recipe is from the Dominican Republic . I got it from Extending the Table.
3 ½ lb. chicken pieces
2 cloves garlic, crushed
1 ½ t. dried oregano
1 t. salt
2 t. lemon juice or vinegar
½ t. pepper
2 t. Worcestershire sauce
1 bay leaf
1 green pepper, cut in strips
1-2 medium onions, sliced
2 T. fresh parsley, chopped (optional)
1 T. cilantro, chopped (optional)
2 whole allspice (optional)
Marinate 1 hour or longer.
In saucepan, heat 2 T. oil
1 t. brown sugar
Remove chicken pieces from spice mixture and brown in oil.
Spice mixture
¼ c. tomato paste
1 c. water
Cover and cook until soft, adding water if necessary. Serve with rice and spoon sauce over rice. Garnish with capers and/or olives (optional).