← Nouns Cooking · Caribbean

Ingredients

• 1.2 kg bone-in chicken thighs and drumsticks, skin removed
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 1 tsp Paprika
• ¼ tsp ground turmeric (for colour, instead of sazón)
• 1 tsp Salt
• ½ tsp Black pepper
• 2 tbsp Olive oil
• 1 Onion, roughly chopped
• 1 Bell pepper, roughly chopped
• 4 cloves Garlic
• 1 handful Coriander (cilantro), plus extra to serve
• 200 ml passata or tomato sauce
• 500 ml Water
• 2 Potato, peeled and cut into chunks
• 2 Carrot, cut into chunks
• 10 pimiento-stuffed green olives
• 2 Bay leaves

Method

1. Season the chicken all over with the garlic powder, oregano, paprika, turmeric, salt and pepper.
2. Blend the onion, pepper, garlic and coriander into a rough sofrito.
3. Heat the oil in a heavy pot over medium-high heat and brown the chicken for 4 min per side. Lift it out.
4. Turn the heat to medium, add the sofrito and cook for 4 min, stirring, until fragrant and most of the liquid has cooked off. Stir in the passata and cook for 2 min more.
5. Return the chicken with the water, potatoes, carrots, olives and bay leaves. Bring to a boil, then cover and simmer for 30 min, until the potatoes are tender and the chicken reaches 75°C (165°F).
6. Uncover and simmer for 5–10 min more to thicken the sauce. Taste for salt and scatter with coriander.

Tips

• Packaged sazón and adobo seasonings are the usual shortcut; check labels for MSG or gluten if that matters to you.
• A cup of diced pumpkin added with the potatoes melts into the sauce and thickens it.

Sources

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

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