Although it may sound French, this is a dish Caribbean in flavor. Please note do not use a Dutch oven made of reactive metal because the braising liquid is acidic. Use stainless steel or enamel coated cast iron.
Serves 4 to 6 1 1/4 hours cooking time ( 30 minutes prep)
INGREDIENTS
1 tablespoon dried oregano
Kosher salt , fresh ground pepper
2 1/2 pounds bone-in, skin on chicken thighs, trimmed
2 tablespoons extra virgin olive oil
1 cup sofrito (red)
1/2 cup pitted green olives
4 bay leaves
1 pound Yukon Gold potatoes, peeled and cut into 1/2 pieces ( I used the Baby Yukon Gold potatoes)
1 pound carrots, peeled and sliced 1/4 inch thick on the diagonal
14 1/2 ounce can crushed tomatoes
6 ounce can tomato paste
1 cup dry white wine
1/2 cup golden rum
Chopped fresh cilantro, to serve
DIRECTIONS
- In a small bowl stir together the oregano and 1/2 tsp each salt and pepper. Season the chicken on all sides with the mixture. In a large Dutch oven over medium high heat, heat the oil until shimmering. Add the chicken and cook, turning once or twice, until browned on both sides, 8 to 10 minutes. Transfer the chicken to a large plate; set aside.
- Add the sofrito , olives, and bay leaves, cook stirring until fragrant, 1 to 2 minutes. Stir in the potatoes, carrots, 2 cups water, and 1/2 teaspoon salt and pepper. Bring to a simmer, then cover and simmer until the vegetables are tender crisp, about 10 minutes.
- Add the crushed tomatoes to the pot with the tomato paste, white wine, and rum; stir to combine. Return the chicken to the pot, nestling the pieces into the mixture, then add accumulated juices. Return to a simmer, cover partially and cook, stirring once or twice, until the vegetables are tender and a skewer inserted into the chicken meets no resistance. 40 to 45 minutes.
- Remove the pot from the heat, then remove and discard bay leaves. Taste and season with salt and pepper(if needed). Serve sprinkled with cilantro.
I served it over brown rice, it was scrumptious. Will definitely be making this again!
Bon Appetit
