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

Instructions

1. 1

   1. In a large bowl, combine the chicken with the sour orange juice, garlic, cumin, oregano, bay leaf, salt, and black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Heat a wide Dutch oven or heavy pot over medium-high heat. Add the oil and brown the marinated chicken for 5 to 6 minutes, moving it only as needed so it colors on several sides. Remove the bay leaf if you prefer a milder sauce.

3. 3

   3. Add the onion and green bell pepper to the pot. Cook for 4 minutes until they start to soften. Stir in the tomato puree and cook 2 minutes more, stirring to deepen the flavor.

4. 4

   4. Pour in the white wine and scrape the bottom of the pot to release the browned bits. Cook for 2 minutes to reduce slightly.

5. 5

   5. Add the potatoes, green olives, capers, and chicken broth. Mix well, partially cover, and cook over medium-low heat for 30 to 35 minutes, until the chicken is tender and the potatoes are cooked through.

6. 6

   6. If you prefer to finish the fricassee in the oven, transfer the mixture to an oven-safe pot or deep baking dish and bake covered at 350°F / 175°C for 25 minutes, checking that the potatoes are tender. If staying on the stovetop, continue cooking gently until you reach the same texture.

7. 7

   7. Uncover for the last 5 minutes so the sauce thickens slightly. Taste and adjust salt and pepper if needed. Remove from the heat, sprinkle with fresh cilantro, and serve hot.