IMG_4717IMG_0768This is a great dish to make a lot of, it taste as good the next day!  I always make a lot and have at least three meals from it.  This dish serves 6 to 8 people for dinner.  I wouldn’t hesitate to make this for a dinner party.  You can make it ahead and just warm it up right before you serve it.


  • 1 bottle Publix Mojo Marinade
  • salt and pepper
  • combination of skinless chicken pieces (I use 2 large chicken breast, cut in half, 4 thighs, 4 drumsticks-your choice of pieces)
  • 1 C flour for dusting chicken pieces
  • 1/2 C olive oil (or more as needed)
  • 3 med. red potatoes, peeled and cubed
  • 1 sweet onion, chopped
  • 1 green bell pepper, chopped
  • 16 oz. tomato sauce
  • 1 C white wine
  • 1 C water
  • 1 C stuffed green olives
  • 1/2 C golden raisins
  • 1 – 6 oz. bottle of Kirby Sofito

(Serve with white rice, peas, and small piece of Sweet Red Pimiento)

Add the skinless chicken pieces to the Mojo Marinade (either inside 2 plastic bags or a plastic bowl-covered); refrigerate for at least 4 hours.

Remove the chicken from the marinade and blot on paper towels.  Reserve 1 C marinade.

Salt and pepper the chicken pieces liberally on both sides.  Lightly dust the chicken with flour.  Heat the olive oil in a large frying pan.  Fry the chicken in small batches, turning once, just to a light browning (about 4 min. per side).

Have a large casserole pot ready on the side burner and place the fried chicken in the casserole pot (do not have burner on).  After all the chicken has been browned, add the cut up potatoes to the frying pan with the existing oil (you might have to add more oil).  Fry the potatoes to slightly brown, about 4  min.  Drain on paper towels, and add to the chicken in casserole pot.  Next fry the onion and bell pepper until translucent, about 3 minutes.   Drain on paper towels and add to chicken pot.

Add tomato sauce, wine, water, stuffed green olives, raisins, cup of reserved marinade  and 6 oz. bottle of Sofito to the chicken pot.  Stir gently.  Add a little salt and pepper to taste.  Cover, reduce heat to low, and simmer until the chicken is done, about 30 minutes.  Do not overcook.

Serve the chicken pieces over white rice and add plenty of the sauce & potatoes.  Top with peas and a slice of pimiento.