What you'll need:

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• 2 Tbsp. oil​

• 8 chicken legs or thighs (or both, totalling 8 pieces, or 2 per person)

• 1 "chorizo" Spanish sausage (they're already parboiled, in the kolbassa aisle of your supermarket). Sliced in bite sizes. 

• 4 cloves of garlic

• 1 diced onion

• 1 celery stalk

• 3 medium carrots

• 1/2 Cup black olives, pitted

• 2 medium potatoes

• 1 can of whole tomatoes

• 1 Cup of bold red wine (Merlot is great, or whichever you have at hand)

• 2 Tbsp. of fresh parsley and cilantro (or a combination of both)

• seasoning: salt and pepper, a dash of cumin, a dash of hot sauce

• 2 bay leaves

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Here's how to make it:

In a large skillet with a lid, add oil and saute onion until translucent. Then add garlic and be mindful not to burn the garlic. 

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Add the chopped celery, carrots, and potatoes. Cook for a few minutes until slightly browned. Then add canned tomatoes and wine, and combine well. Bring to a simmer and allow sauce to reduce slightly. 

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In the meantime, add 2 Tbsp. of oil to a separate frying pan and brown chicken until slightly toasted on top. Then add chicken to the tomato base sauce. 

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Add balance of seasoning (including herbs and bay leaves) and simmer on low, covered, for 30 minutes. 

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Mix well to combine, and remove cover to simmer for an additional 10-15 minutes. Serve on white rice or as is for a delicious stew!

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