CUBAN-STYLE CHICKEN STEW
This stew has a salty hit from the alcaparrado (a mix of olives and capers), along with tart and sweet tones from the citrus and raisins. The recipe calls for a whole, cut-up chicken but about 3½ pounds chicken parts, such as drumsticks and thighs, work just fine. ¼ cup fresh lime juice ¼ cup orange juice 3 cloves garlic, peeled and lightly smashed
3½- to 4-pound chicken, quartered (backbone discarded or saved for stock)
Kosher salt and freshly ground black pepper, divided
⅓ cup extra-virgin olive oil 1 large green bell pepper, seeded and thinly sliced
1 large white onion, halved and thinly sliced
1 cup dry white wine 1 pound russet potatoes, peeled and cut into 1-inch pieces
½ cup jarred alcaparrado or ⅓ cup pimiento-stuffed olives and 2 tablespoons capers
¼ cup raisins
1 (8-ounce) can tomato sauce
1 cup frozen peas, defrosted
In large bowl mix lime and orange juices, garlic, chicken, and salt and pepper to taste. Cover and set aside for a few minutes.
Heat oil in heavy Dutch oven over medium-high heat. Remove chicken from marinade and pat dry with paper towels. Reserve marinade. Working in batches, cook chicken, flipping once, until browned, 8 to 10 minutes, reducing heat if necessary. With tongs, transfer chicken to plate. Discard all but 3 tablespoons fat from pan.
Add bell pepper and onion to pan, reduce heat and cook until soft, 4 to 5 minutes. Add wine and deglaze, stirring and scraping up browned bits from pan bottom, until reduced by half, 4 to 5 minutes. Return chicken and any juices to pan.
Add reserved marinade, potatoes, alcaparrado, raisins, tomato sauce and half cup water and bring to boil. Reduce heat to medium-low. Cover and cook, keeping potatoes immersed in liquid, until chicken and potatoes are tender, 50 to 60 minutes. Stir in peas, season with salt and pepper, spoon into bowls, and serve.
Makes 4 to 6 servings.