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1
Wash chicken well, then pat dry.
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2
Salt and pepper the skin side.
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3
Heat olive oil in a pan with a large surface area (I use a 5-qt straight-sided saute pan).
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4
Brown the chicken, skin side down, then turn skin side up.
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5
Add onions, garlic, carrots, pepper, wine, bay leaf, spices and knock it around a little to mix everything up.
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6
The wine should come to about halfway up the chicken, so add a little more if necessary.
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7
Bring it all to a boil, then lower to a simmer and cover.
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8
Cook for an hour or so, until chicken is done, tender and falling off the bone.
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9
Add vinegar and cook for another 5 to 10 minutes, just to take the edge off.
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10
Serve chicken and veggies over rice or your favorite starch.
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11
I use rice because you can ladle extra juice over it, and this is my idea of a good time.
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12
Notes:
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13
Alino complete is a spice mix that we get everytime a Chilean relative comes up.
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14
The one we get is a mix of dried oregano, cilantro, salt, cumin, garlic powder, black pepper, cayenne pepper all whizzed in a spice grinder into a fine powder.
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15
I think its sort of like a curry powder, in that you can make your own to taste and keep it on hand.
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16
I also use more cumin than the recipe calls for because I love it.
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17
Its easy (and gross) to overdo it though, so tread lightly until you find your sweet spot!
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18
I have known to be ambitious and mix the wine and all the spices up in a jar first so that its pre-mixed when added to pan.
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19
It doesnt really matter in the end, just mix everything well.
