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.

Coastal Living - - NOVEMBER 2018 -

1 (4-lb.) whole chicken, cut into

8 pieces

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.

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