1 HEN; CUT UP AND SEASONED WITH CARMALETE'S "ALL NATURAL" SEASONING
1 1/2 LG ONIONS; PEELED AND CHOPPED (NOT TOO SMALL)
1 GREEN/RED BELL PEPPER; WASHED, SEEDED, AND CHOPPED (NOT TOO SMALL)
4 CLOVES GARLIC; PEELED AND DICED
1/2 OF SMALL CAN OF TOMATO PASTE
*2 JALEPENOS; SEEDED AND CHOPPED(OPTIONAL)
1/2 (32 OZ) CARTON OF LOW SODIUM CHICKEN BROTH (IF NEEDED)
IN A LARGE BLACK IRON DUTCH OVEN POT (WITH LID) POUR IN OLIVE OIL AND COAT YOUR POT. SET TEMPERATURE AT MED HEAT. WHEN HOT, ADD YOUR PIECES OF SEASONED HEN AND BROWN ALL SIDES WELL. ONCE BROWNED, REMOVE FROM POT AND SET ASIDE. (ABOUT 30 MINUTES)
YOU MAY NEED TO ADD MORE OIL AT THIS POINT. LOWER HEAT; ADD ONIONS AND BELL PEPPERS TO THE POT AND BROWN TO CARMELIZE; STIRRING OFTEN (DO NOT LET SCORCH). ONCE BROWNED; ADD GARLIC, TOMATO PASTE, AND 1/2 OF 32 OZ CARTON LOW SODIUM CHICKEN BROTH (IF NEEDED). STIR OFTEN FOR 30 MINUTES. ADD YOUR HEN PIECES (MINUS THE SKIN) AND THE JALEPENOS AND COOK TOGETHER FOR AN ADDITIONAL 30-45 MINUTES.
SERVE OVER RICE WITH VEGETABLES OF YOUR CHOICE. SERVES 6