Panamanian Stewed Chicken (Pollo Guisado Estilo Panameño)

Ingredients

• 1 1/2 tablespoons canola oil
• 6 8-oz. chicken breast halves, boned and skinned
• 3 cloves organic garlic, minced
• 1 tablespoon coarse mustard
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon dried oregano
• 1 onion, finely chopped
• 1 ribs organic celery, finely chopped
• 1 organic red bell pepper, thinly slivered
• 1 organic green bell pepper, thinly slivered
• 3 sprigs organic culantro or cilantro
• 3 tablespoons organic parsley, chopped
• 1/4 cup tomato puree
• 1/2-inch cube chicken bouillon, crumbled
• Salt and fresh ground black pepper

Directions

1. Heat the oil in a large nonstick skillet over medium heat.
2. Add the chicken, garlic, mustard, curry, and oregano; cook for 5 minutes or until the chicken is browned.
3. Add the onions, celery, bell peppers, culantro or cilantro, and 2 tablespoons of parsley; cook over medium heat for 8 minutes or until the vegetables are soft.
4. Increase the heat to high, add the wine or water, and bring to a boil.
5. Stir in the tomato puree and bouillon cube; bring to a boil.
6. Reduce the heat to medium and simmer for 5 minutes. Season with salt and black pepper.
7. Cover the skillet, reduce the heat to low, and simmer for 5 minutes or until the chicken is very tender, no longer pink and registers an internal temperature of 165 degrees F.
8. Season with more salt and black pepper, if desired. Sprinkle the remaining 1 tablespoon parsley on top.