Chicken In Wine Sauce-El Salvador - cooking recipe

Ingredients

2 1/2 - 3 lbs chicken pieces
2 tablespoons cooking oil
1 medium onion, chopped
3/4 cup dry red wine
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground coriander
1/8 teaspoon ground red pepper
1 large green pepper, chopped
12 dried prunes, pitted and halved
12 pimento stuffed olives
1/4 cup tomato paste
2 tablespoons capers

Preparation

Rinse the chicken pieces; pat dry with paper toweling. In a large skillet over medium heat, brown the chicken pieces in hot oil on all sides for 15 minutes. Remove the chicken from the skillet.
Add the onion to the drippings in the skillet; cook until tender but not brown. Drain off the fat. Return the chicken to the skillet.
Combine wine, vinegar, Worcestershire sauce, salt, garlic powder, coriander, and red pepper. Pour over the chicken in the skillet. Bring to a boil; reduce heat. Cover and simmer for 25 minutes.
After 25 minutes, stir in green pepper, prunes, olives, tomato paste, and capers. Cover and simmer about 20 minutes more or till the chicken is tender. Skim off the fat. Transfer chicken and sauce to a heated serving platter and enjoy!