-
1. Pat the chicken thighs dry and rub with adobo seasoning, oregano, black pepper, and half of the salt. Let stand 10 minutes while you prep the vegetables.
4 piece bone-in, skin-on chicken thighs,
1 tsp adobo seasoning,
1 tsp dried oregano,
0.5 tsp ground black pepper,
0.5 tsp salt
-
2. Make a quick sofrito by finely chopping the onion, green bell pepper, garlic, and cilantro (or pulsing in a food processor into a coarse paste). Peel the potatoes and carrot and cut into 2.5 cm (1 inch) chunks.
0.5 piece onion,
0.5 piece green bell pepper,
4 clove garlic,
0.2 cup fresh cilantro,
2 piece Yukon gold potatoes,
1 piece carrot
-
3. Heat the olive oil in a lidded, heavy pot over medium-high heat. Sear the chicken skin-side down for 5 minutes until deep golden, flip, and sear 2 minutes more. Transfer to a plate, leaving the rendered fat in the pot.
1.5 tbsp olive oil
-
4. Reduce heat to medium, add the sofrito, and cook 3-4 minutes until softened and fragrant. Stir in the tomato paste and cook 1 minute until it darkens.
1 tbsp tomato paste
-
5. Add the tomato sauce, chicken stock, and bay leaf, scraping up the browned bits from the bottom. Return the chicken to the pot, add the potatoes, carrot, olives, and capers, and bring to a simmer.
4 piece bone-in, skin-on chicken thighs,
0.5 cup tomato sauce,
1 cup chicken stock,
1 piece bay leaf,
2 piece Yukon gold potatoes,
1 piece carrot,
0.2 cup pimiento-stuffed green olives,
1 tbsp capers
-
6. Cover partially and simmer gently over medium-low heat for 35-40 minutes, until the chicken is tender (internal temperature 74°C / 165°F or higher) and the potatoes are soft. Uncover for the last 10 minutes so the sauce thickens into a rich gravy.
-
7. While the stew simmers, rinse the rice until the water runs clear. Combine in a small pot with the water and remaining salt, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Rest off the heat, covered, for 5 minutes, then fluff.
1 cup long-grain white rice,
2 cup water,
0.5 tsp salt
-
8. Remove the bay leaf and squeeze the lime over the stew to brighten it. Taste and adjust the salt. Serve the chicken and gravy over the rice.
0.5 piece lime
