Cuban Chicken Thigh Fricassee with Sweet Potato, Olives, and Sour Orange Mojo

Instructions

1. 1

   1. Season the chicken thighs with 1/2 teaspoon of the salt, black pepper, cumin, and half of the dried oregano. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a wide pot over medium-high heat and add the vegetable oil. Brown the chicken for 3 to 4 minutes per side until lightly colored, without fully cooking it through. Remove and set aside on a plate.

3. 3

   3. In the same pot, add the white onion and sweet pepper. Cook over medium heat for 4 minutes, stirring, until softened. Add the garlic and cook for 30 seconds more.

4. 4

   4. Add the tomato paste and cook for 1 minute to deepen the flavor. Stir in the crushed tomato, sour orange juice, chicken broth, bay leaf, remaining dried oregano, and the rest of the salt. Mix well.

5. 5

   5. Return the browned chicken to the pot along with any collected juices. Once the liquid comes to a boil, reduce to medium-low heat, partially cover, and cook for 20 minutes.

6. 6

   6. Add the sweet potato and green olives. Stir gently so the sweet potato is coated with the sauce. Cook for 20 more minutes, partially covered, until the chicken is tender and the sweet potato is cooked through but still holds its shape.

7. 7

   7. If you want an oven finish, transfer the oven-safe pot to 375°F / 190°C for 8 minutes uncovered to thicken the sauce slightly. This step is optional.

8. 8

   8. Remove the bay leaf, taste, and adjust salt if needed. Turn off the heat, add the fresh cilantro, and let rest for 5 minutes before serving.