This is a chicken dish created by my friend Antuan, who lives in Santiago de Cuba. It is delicious. This version has some modifications for a US-based kitchen. Start with a whole raw chicken, organic if you prefer.
Chop the chicken into pieces, use everything except the neck and gizzards (save those for chicken soup). Place the skin and pieces of fat in the pot along with the pieces of meat for extra flavor.
Add a stick of butter and turn on the heat. Over med heat stir the chicken and butter until the meat is well coated. Turn the heat to low after the butter has melted.
Add 3-4 cloves of chopped garlic. Stir.
Add 1 bay leaf, 1 teaspoon of thyme, and 1 teaspoon of allspice
Add one can of tomato paste, or the puree of 3 fresh tomatoes.
Mix well, continue cooking over med to low heat.
Add one chopped green pepper, stir.
Add four sliced shallots.
Let mixture simmer on low, covered for 15 minutes.
Add about half a cup of red wine, and continue simmering for 5-10 minutes or until the largest pieces of chicken are fully cooked.
Remove the pieces of skin and fat from the sauce. Serve over rice. Pair with the rest of the bottle of red wine. Enjoy!