2 tbsp. Olive Oil 2 ounces ham, finely diced
1 medium onion, diced
1 green pepper, diced
4 cloves garlic, minced
1 tsp. oregano
2 sprigs of fresh cilantro, chopped
1 3-lb. chicken, cut into pieces
1/2 cup Goya Tomato Sauce
1 bay leaf
12 Spanish Stuffed Olives
1 tsp. Capers
1 tbsp. Vinegar
3 tsp. with Goya Adobo Seasoning with Pepper
2 medium potatoes, peeled and cut in 1/2-inch cubes
1 15.5 oz. can Sweet Peas, drained, liquid reserved
2 tbsp. Butter

Heat oil in a pot on medium. Add the ham and brown. Add the onion, pepper, garlic, oregano, and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
Add the chicken and cook on medium for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, adobo, and potatoes. Combine the liquid from the peas with water to equal 2-1/2 cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally.
Stir in the peas and optional butter, if desired. Cook uncovered for 5 minutes or until sauce reaches desired consistency.

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