3 Tablespoons Olive Oil
1 Large Chicken (4 to 5 pounds),
Rinsed, patted dry and cut into pieces
1 Large Onion, quartered, thinly sliced
1 ½ Tablespoons Tomato Paste
1 ½ Cups Dry Red Wine
1 Can Tomato Sauce
3 Tablespoons Rum
1/3 Cup Strong Coffee
3 Tablespoons Honey
1 sticks (2 inches) cinnamon, broken in half
3 Whole Cloves or a pinch powdered cloves
2to3 Bay leaves
1 Tablespoon Salt
½ Teaspoon freshly ground black pepper
Preparation method
Heat the oil in a large nonstick reactive pot over medium high heat.
When it is hot, add as many chicken pieces as will fit in a single layer.
Sauté until browned all over, about 5 minutes. Transfer the chicken pieces to a bowl and repeat with another batch until all the chicken is browned. Set the chicken aside.
Add the onion to the pot and stir over medium high heat until well coated, about 1 minute.
Stir in the tomato paste and the rest of the ingredients and bring to a boil. Add the chicken pieces to the pot. Then reduce the heat to a simmer. Cover the pot and cook over medium low heat until the chicken is tender and the liquid is reduce but not thick, 45 minute to 1 hour.
Remove the cover and continue simmering until the meat is very tender and the liquid is thick and glossy, 35 to 45 minutes. Remove the pot from the heat and let the chicken rest for 10 minutes before serving. Remove the cinnamon stick, cloves and bay leaves.
Enjoy!
