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In a large pot, heat the olive oil. Once the oil is hot, add the onion, pepper, and garlic and sauté until the onions are translucent. Lower the heat to Medium.
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Add bouillon, coriander, basil, paprika, Sazon, stir and cook for 2 – 3 minutes.
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Add the tomato sauce, bay leaves, oregano, culantro, cayenne pepper and Spanish alcaparrado. Cook for 5 minutes.
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Season the chicken leg quarters with salt and pepper.
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Add the chicken to the pot, covering it with the sofrito.
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Add the wine, stir and cover the pot. Cook for 20 minutes or until the sauce starts to thicken.
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Peel the eggplant and cut into small ½” cubes.
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Add the eggplant cubes into the stew and stir. Cover the pot and cook for 20 more minutes.
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The stew is ready when the chunks of eggplant are soft like pillows and the sauce is thick.