<i>Pollo al Colmao</i>

Pollo al Colmao (Kirk McKoy / Los Angeles Times / August 25, 2012)

1 (6-ounce) can tomato paste

1/4 cup sweet peas

1 teaspoon paprika

1/4 cup chile powder (type can vary, use heat to taste)

1 cup pitted whole green olives, or to taste

1. Heat the oven to 350 degrees.

2. In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and sauté, stirring frequently, until softened and translucent, 3 to 5 minutes. Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.

3. Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven. Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.

4. Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.

5. To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.

6. Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.

7. Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.

Each of 8 servings: 340 calories; 29 grams protein; 14 grams carbohydrates; 4 grams fiber; 17 grams fat; 4 grams saturated fat; 82 mg cholesterol; 7 grams sugar; 1,144 mg sodium.

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