Salvadoran Stewed Chicken

This is made from chicken legs that are cooked with red peppers.

Salvadoran Stewed Chicken


  • 4 tablespoons olive oil
  • 3-4 pounds 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 pounds 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
  • freshly ground black pepper


In a large Dutch oven, heat the oil over medium high heat. Add all the ingredients. Stir to combine.

Bring to a boil, cover, and reduce heat to medium. Cook about 30 minutes, stirring a few times to prevent sticking.

Taste and adjust seasoning before serving.

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