Salvadoran chicken legs stew with red bell peppers is a simple but tasty dish. Most Salvadoran families eat it quite frequently. This recipe is a favorite of my family and friends.
4 tablespoons olive or vegetable oil
3-4 lbs clean chicken legs, or any other part you prefer
1/2 cup chopped onion
3 large garlic cloves, finely chopped
2 large red bell peppers, deveined and deseeded, cut in thick strips
2 lbs chopped Roma tomatoes
12 Spanish olives stuffed with minced pimiento
1 sprig of fresh thyme
1/2 cup finely chopped cilantro
1/4 cup of water
2 teaspoons granulated chicken bouillon
Salt and black pepper to taste
In a large saucepan, heat the oil over medium to high flame, until hot but not smoking. Add all the ingredients and combine well, bring to a full boil and cover. Reduce the heat to medium and cook for about 30-35 minutes. Stir a couple of times to prevent it sticking to the bottom of the pan. Correct the salt and pepper. Enjoy!