Pollo a la Cubana. This is a recipe for traditional chicken from the Caribbean island of Cuba. Warm and zesty with a hot kick, serve with some boiled chopped potatoes and saffron rice.
First, stir together the seasoned salt, 2 teaspoons of the oregano, the salt and the pepper. Mix well and rub nice and firmly into the skin of the chicken, making sure to coat it evenly. Sear the chicken in a pan on medium-low heat with 2 tablespoons of the olive oil, add the water and sizzle for 5 minutes. Don't cook all the way through, only sear it enough to give it a nice tender coat.
In a separate pan, add 2 tablespoons of the olive oil, the onion and the red and green peppers. Sauté for a couple minutes, keep stirring. Add yet another tablespoon of olive oil and the garlic. Throw this sauce onto the chicken which should be simmering nicely in the other pan.
Cook in a teaspoon of oregano, the tomato puree and the chicken stock. Simmer for 10 more minutes, let the chicken absorb most of the liquid and your chicken is ready to serve.