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Coat bottom of a 5QT Pot or Dutch Oven (preferable) with oil and preheat for 4-5 mins
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Season chicken pieces with salt and pepper on both sides
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Brown chicken in the oil on both sides (approx.. 4-5 mins per side until skin is browned)
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Remove chicken from pot, add in chopped onions and sauté for 3-4 mins until lightly browed
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Add in chopped celery and sauté for 3-4 mins
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Add in garlic and browned chicken (pour in any chicken juices as well)
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Pour in water so that chicken pieces are ¾ of the way submersed in the water (Note: Top layer of chicken should be skin-side up and not submersed in the water)
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Add Seasoning (salt, pepper) and Bay Leaves to the liquid
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Sprinkle the olives in the pot, layer in the lemon slices and finish with a layer of fresh cilantro leaves
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Cook covered on medium-low heat on the stovetop for 40 mins (liquid should be bubbling slowly)
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Remove cover and bake in the oven on 350 for 15-20 Minutes (this will allow liquid to thicken and chicken to crisp, check frequently to ensure chicken doesn’t burn)
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Remove from oven and let rest for 15 mins. Garnish with fresh cilantro leaves before serving