Jorge Castillo: This dish comes from the Aragon region of Spain.

Glenn Lindgren: We've enjoyed a very similar dish in Cuban-Chinese restaurants, except it had more of an Asian flavor.

Jorge Castillo: The Chino-Latino version used ginger and soy sauce, while this Cuban dish gets its flavor from paprika, cumin, and of course a sofrito.

Raúl Musibay: This recipe produces delicious tender chicken in a thick, hearty sauce. I love it.

Glenn Lindgren: Make sure to cut your peppers and onions in large chunks. This isn't the time to try to hide the onions and peppers from anyone in your party who may fear them.

Sauté the bacon long enough to brown and render the fat. Remove the bacon.

Salt and pepper the chicken thighs on both sides, dredge in flour, and shake off any excess. Brown in the bacon fat, remove chicken, and set aside.

Add the olive oil to the pan and sauté the green pepper and onion until limp. Add garlic during the last minute or 2 only.

Place the vegetable mixture in a large covered pot and add the wine, tomatoes, and tomato juice.

Stir in the paprika, cumin, salt, and pepper; return the chicken thighs and bacon to the pan.

Bring to a boil, reduce heat to low, and simmer, uncovered, until chicken is fully cooked and tender, about 25 to 35 minutes. Remove chicken and keep hot.

Tighten up the sauce with a little cornstarch mixed with water. You want a thick, rich sauce. Finally toss in the green peas and immediately remove sauce from heat.

Serve individual chicken pieces over white rice with plenty of sauce on top.

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo

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