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PERUVIAN CHICKEN 
1 frying chicken, cut into pieces
1 medium onion
1 tablespoon olive oil
1 16 ounce jar salsa
1 tablespoon dark chili powder
2 teaspoons ground cumin
2 teaspoons granulated garlic
salt and pepper, to taste
1 15 ounce can diced tomatoes
4 ounces dry white wine (optional)

In a Dutch oven with top, put the olive oil. Dice the onion and line the bottom of the pan. Place the chicken on the onions and the remaining ingredients, in the order above, evenly on top of the chicken.

Place in a preheated 300F oven for 2 hours.

Remove the chicken and thicken the gravy with cornstarch, if desired. Serve on a bed of rice.

Enjoy!

Submitted by: JAKE JACOBSON
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Reviews: 1
Aug 10, 5:10 PM
Dahlia (Washington) says:

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