Pollo guisado puertorriqueño reconfortante

Ingredientes

• 1 tsp salt
• 2 tsp dried oregano
• 1 1/2 tsp garlic powder
• 1 1/2 onion powder
• 1 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp ground black pepper
• 1/2 tsp ground annato ((optional))
• 1/2 large onion (, roughly chopped)
• 1/2 green bell pepper (, roughly chopped)
• 4 cloves garlic (, peeled)
• 2/3 cup (50g) cilantro leaves and stems ((coriander))
• 2 tbsp fresh parsley (, chopped)
• 4 chicken leg quarters or 8 chicken thighs (, bone-in and skin-on)
• 1 tbsp cornstarch ((cornflour))
• 2 tbsp olive oil
• 1/2 large onion (, diced (remaining half of onion in sofrito))
• 1 red bell pepper (, sliced)
• 1/2 green bell pepper (, sliced (remaining half of pepper in sofrito))
• 1/2 tbsp brown sugar ((optional))
• 1/2 cup (90g) green olives (, pimiento stuffed ideally)
• 2 large carrots (, peeled and sliced into rounds)
• 4 medium potatoes (, quartered)
• 1 cup (240g) canned chopped tomatoes (or tomato sauce)
• 1 1/2 cups (300ml) chicken broth ( or stock)
• 2 bay leaves
• salt and pepper (, to season)
• 2 tbsp chopped cilantro or parsley (, to garnish)

Preparación

1. 1

   --- Make the sofrito and spice blend ---

2. 2

   Combine all the seasoning ingredients together.

3. 3

   Blend chopped onion, green pepper, garlic cloves and herbs in a food processor until you have a coarse paste.

4. 4

   --- Sear the chicken ---

5. 5

   Season the chicken generously with the spice blend and dust with cornstarch. Rest for five minutes.

6. 6

   Heat the oil in a large skillet and brown the chicken, skin-side down over medium-high heat. Cook for 5 minutes and turn over and cook on the other side for a further 5 minutes. Set aside.

7. 7

   --- Make the stew ---

8. 8

   Lower the heat and allow the skillet to cool down a little. Add the onion and cook for a couple of minutes then stir in the sofrito and peppers. Cook, stirring, for five minutes, adding any remaining seasoning.

9. 9

   Stir in the sugar, if using, olives, carrots and potatoes, add the canned tomatoes and broth and bring to a simmer.

10. 10

    Return the chicken to the pan, add the bay leaves, cover and simmer over low heat for 40 minutes or until the chicken is completely tender.

11. 11

    You should not need to thicken the stew but if you can stir in some cornstarch slurry and simmer for a further five minutes if you like. Discard the bay leaves and adjust the seasoning as needed.

12. 12

    Serve over fluffy white rice or skip the rice and serve with crusty bread. Add a sprinkle of fresh chopped cilantro (or parsley) for a bright finish.