This is my version of Food & Wine's Puerto Rican Chicken in Green Sauce. If you want to save a little bit of time, you can use a sofrito mix from the Spanish food section of the supermarket.
3 boneless, skinless chicken thighs
salt and black pepper
2 cups cilantro leaves
3 garlic cloves, halved
2-3 slices pickles jalapeno
1 small onion, coarsely chopped
1/2 red bell pepper, coarsely chopped
1/2 green bell pepper, coarsely chopped
1/4 cup white wine
2 tbsp olive oil
1 1/4 cups chicken stock
5 small red potatoes, cut into 1/4 inch slices
Season the chicken with salt, pepper, and cumin. Let stand for 10 minutes. In a food processor, puree the cilantro, garlic, jalapeno, onion, both peppers, wine, and olive oil. Transfer to a pot and stir in the chicken stock. Add the chicken, bring to a boil and simmer over low heat for 45 minutes. Season the potatoes with salt and pepper and nestle them into the stew. Cover and simmer for another 30 minutes. Serve chicken and potatoes with rice.