Cuban Chicken Thigh Fricassee with Sour Orange, Potatoes, and Rosemary Olives

Instructions

1. 1

   1. Place the chicken in a bowl and season it with 4 g (3/4 tsp) of the salt, black pepper, oregano, cumin, half of the chopped garlic, and the sour orange juice. Mix well and marinate for 15 minutes in the refrigerator.

2. 2

   2. Heat a wide pot or Dutch oven over medium-high heat. Add the olive oil and brown the marinated chicken for 3 to 4 minutes per side, without crowding. Remove the chicken and set aside on a plate.

3. 3

   3. In the same pot, add the onion, green bell pepper, and the remaining garlic. Cook for 5 minutes over medium heat, stirring, until the onion is soft and fragrant.

4. 4

   4. Stir in the crushed tomato, dry white wine, bay leaf, fresh rosemary, the remaining 4 g (3/4 tsp) salt, and the optional brown sugar. Cook for 4 minutes so the sauce reduces slightly.

5. 5

   5. Return the chicken to the pot along with the chicken broth and potatoes. When it begins to simmer, lower the heat to medium-low, cover partially, and cook for 30 minutes, stirring once or twice, until the chicken is tender and the potatoes are nearly cooked through.

6. 6

   6. Add the green olives and cook uncovered for 10 more minutes, until the potatoes are fully tender and the sauce reaches a light stew consistency.

7. 7

   7. Taste and adjust salt if needed. Remove the bay leaf and turn off the heat. Sprinkle the fresh parsley over the top.

8. 8

   8. Serve hot. If you want to keep it warm before serving, you can place it covered in a 200 °F / 95 °C oven for up to 15 minutes.