Yields
4 servings
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ingredients
whole chicken, halved lengthwise
¼
cup olive oil
3
cup onion, sliced
4
large garlic cloves, chopped
2 28
oz cans tomato
4
bay leaf
2
Tbsp dried oregano
2
cup green olives, pitted
½
cup green capers, rinsed
2
jalapeno pepper, seeded, cut into strips
juice of 2 lime
½
cup chopped fresh parsley
1
lb(s) baby new red potato, cut into halves
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directions
Step 1
Split chicken in half. Skin it and remove visible fat. Rinse and dry the chicken off.
Step 2
Step 3
In a large skillet, heat olive oil over medium heat and sauté onions until brown. Add garlic and stir for 1 minute. Add tomatoes, bay leaves, oregano, olives, capers and jalapenos. Stir and bring to boil. Add lime juice and parsley. Cover and simmer for 10 minutes.
Step 4
Step 5
Soak the clay pot according to manufacturer’s directions. Layer the potatoes on the bottom. Place the chicken on top of the potatoes, breast side up. Check the seasoning in the tomato mixture then pour it over the chicken. Cover. Place clay pot into a cold oven, then turn oven on to 375°F. and bake for 1 1/2 hours.