Foodways Chef José Santaella is renewing the warm traditions of the Puerto Rican kitchens of his youth.
SERVES 4 ACTIVE 20 min. TOTAL 1 hour, 20 min.
1 (4-lb.) whole chicken, cut into
1 Tbsp. dried oregano
1 tsp. kosher salt
1 tsp. black pepper
1/4 cup olive oil
1 1/2 cups Sofrito (recipe opposite)
1 cup pitted green olives
2 cups water
1 cup chicken stock
1 cup red wine
1 cup tomato sauce
2 Tbsp. tomato paste
1 1/2 lb. russet potatoes, peeled and cut into 1-in. cubes (about 4 cups)
4 (3-oz.) carrots, peeled and diced (about 2 cups)
4 bay leaves
Cooked white rice
Tostones (fried plantains)
1. Sprinkle chicken with oregano, salt, and pepper. Heat oil in a
Dutch oven over medium-high. Add 3 chicken pieces, and cook until deeply browned on all sides, 6 to 8 minutes per batch. Remove browned chicken to a plate. Repeat, in 2 batches, with remaining chicken.
2. Return all chicken to Dutch oven; add Sofrito and olives, and cook, stirring often, 5 minutes.
Stir in water, chicken stock, wine, tomato sauce, and tomato paste, scraping bottom of Dutch oven to release browned bits. Add potatoes, carrots, and bay leaves, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until chicken and vegetables are tender, 35 to 45 minutes. Remove and discard bay leaves. Serve with white rice and tostones.