← Nouns Cooking · Caribbean

Ingredients

• 1.2 kg bone-in chicken thighs and drumsticks, skin removed
• 200 ml sour orange juice (or 150 ml orange juice plus the lime)
• 1 Lime, juiced
• 6 cloves Garlic, crushed
• 1 tsp ground cumin
• 1 tsp Dried oregano
• 1½ tsp Salt
• ½ tsp Black pepper
• 3 tbsp Olive oil
• 1 Onion, diced
• 1 red or green pepper, diced
• 120 ml dry white wine
• 300 ml passata or tomato sauce
• 250 ml Water
• 1 Bay leaves
• 500 g waxy potatoes, peeled and cut into 3 cm chunks
• 75 g pimiento-stuffed green olives
• 40 g Raisins (optional)

Method

1. Combine the chicken with the orange and lime juice, half the garlic, the cumin, oregano, salt and pepper. Cover and chill for 1 hour (or overnight).
2. Lift the chicken from the marinade (keep it) and pat dry. Heat the oil in a heavy casserole over medium-high heat and brown the chicken for 6–8 min, turning, until golden. Set aside.
3. Lower the heat to medium and soften the onion, pepper and remaining garlic for 5 min.
4. Pour in the wine and let it bubble for 2 min, scraping up the browned bits. Add the passata, water, reserved marinade and bay leaf.
5. Return the chicken, bring to a simmer, cover and cook gently for 20 min.
6. Add the potatoes, olives and raisins (if using) and simmer, partly covered, for 25 min, until the potatoes are tender, the sauce has thickened and the chicken reaches 75°C (165°F). Taste and serve with white rice.

Tips

• Skip the wine and add extra orange juice for an alcohol-free version.
• Like most stews, it tastes even better the next day.

Sources

Written in our own words after cross-checking these recipes:

Curious Cuisiniere 196 flavors Taste the Islands