First, prepare your chicken either 1/2 hour before cooking or overnight. Start by rinsing the chicken parts and peeling off the skin. Put your skinless chicken in a Ziploc bag.
Next, chop up your cilantro. Then, add the cilantro, 2 TB oil, garlic, oregano, salt and pepper to the bag and seal the bag. Rub the mixture over the chicken by smooshing the outside of the bag.
While the chicken is marinating, prepare your other ingredients. Chop up your onion, bell pepper and ham and set aside for a minute.
Saute your paprika in remaining 1 TB oil for about 30 seconds. Then add onion, bell pepper and ham. Saute for about 5 minutes or until the onion is translucent.
Add vinegar, tomato sauce, capers and olives. Mix well. Cook for 2 more minutes.
Add the chicken parts, turning to coat them in the sauce. Cover the pot and cook until the chicken is no longer pink inside, about 25 minutes. Turn the chicken halfway through cooking to even both sides.
Remove the lid and add chicken broth and quinoa (or rice), mixing well. Bring the stew to a boil. Reduce heat to a simmer. Simmer until the quinoa is done; about 15 minutes.
Let it sit for just a few minutes before serving. You can scrape the chicken off the bone, or serve with the bone in.
Enjoy!
