Chicken Fricasé with Tomatoes, Potatoes and Carrots

Chicken Fricasé with Tomatoes, Potatoes and Carrots

Makes: 4 to 6 servings

Total time: 1¼ hours (30 minutes active)

1 tablespoon dried oregano

Kosher salt and ground black pepper

2½ pounds bone-in, skin-on chicken thighs, trimmed

2 tablespoons extra-virgin olive oil

1 cup sofrito (see recipe)

½ cup pitted green olives

4 bay leaves

1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces

1 pound carrots, peeled and sliced ¼ inch thick on the diagonal

14½-ounce can crushed tomatoes (1½ cups)

6-ounce can tomato paste

1 cup dry white wine

½ cup golden rum

Chopped fresh cilantro, to serve

1. In a small bowl, stir together oregano and ½ teaspoon each salt and pepper. Season the chicken on all sides with the mixture. In a large Dutch oven over medium-high, 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.

2. Add the sofrito to the pot along with olives and bay; cook, stirring, until fragrant, 1 to 2 minutes. Stir in potatoes, carrots, 2 cups water and ½ teaspoon each salt and pepper. Bring to a simmer, then cover and simmer until vegetables are tender-crisp, about 10 minutes. Add crushed tomatoes to the pot along with the tomato paste, wine and rum; stir to combine. Return the chicken to the pot, nestling the pieces into the mixture, then add the 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.

3. Remove pot from heat, then remove and discard the bay. Taste and season with salt and pepper. Serve sprinkled with cilantro.

Sofrito

Makes: About 2 cups

Total time: 30 minutes

½ cup extra-virgin olive oil

2 medium yellow onions, finely chopped

10 medium garlic cloves, minced

1 tablespoon tomato paste

¼ cup finely chopped smoked ham

8 ounces ripe tomatoes, cored and chopped

1 large cubanelle pepper or 1 medium red, yellow or orange bell pepper, stemmed, seeded and chopped

3 tablespoons drained capers

2 bay leaves

1 tablespoon dried oregano

1 tablespoon annatto oil (optional)

1. In a 12-inch skillet over medium-high, heat the olive oil until shimmering. Add the onions and cook, stirring often, until beginning to brown, 2 to 4 minutes.

2. Add the garlic and tomato paste; cook, stirring, until fragrant, about 1 minute. Add the ham and cook, stirring, for about 1 minute.

3. Add tomatoes, pepper, capers, bay, oregano and annatto oil (if using). Cook, stirring often, until mixture begins to stick to the pan, 6 to 8 minutes; reduce the heat if it begins to brown. Transfer to a small bowl.