Estofado De Pollo

• 6 -8 bone-in chicken thighs, skin removed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1 cup onion, chopped
• 1 garlic clove, peeled and chopped
• 2 tablespoons tomato paste
• 2 tablespoons paprika
• 1/2 cup white wine
• 2 cups chicken broth
• 1 cup carrot, sliced
• 4 medium potatoes, peeled and quartered
• 1 cup frozen peas
• 1/4 cup raisins

1. Season chicken with salt and pepper. Dredge in flour. Heat oil in large pot over medium-high heat. Fry chicken in batches, 4 minutes per side until lightly browned; transfer to plate.
2. Add onion, garlic, tomato paste, paprika, and the wine to the pot. Cook 3 minutes, stirring a few times. Add chicken broth, carrots, and potatoes. Simmer, covered for 5 minutes. Add back in chicken pieces and cover with sauce. Simmer covered about 25 minutes or until potatoes are tender. Stir in raisins during last 5 minutes of cooking.

chicken, salt, black pepper, allpurpose, olive oil, onion, garlic, tomato paste, paprika, white wine, chicken broth, carrot, potatoes, frozen peas, raisins

Taken from www.food.com/recipe/estofado-de-pollo-399892 (may not work)