Cuban Chicken Fricassee with Sour Orange, Potatoes, and Laurel Olives

Instructions

1. 1

   Season the chicken with 1 teaspoon of the salt, black pepper, oregano, cumin, half of the minced garlic, and the sour orange juice. Let it rest for 15 minutes in the refrigerator.

2. 2

   Heat a wide Dutch oven or deep skillet over medium-high heat and add the oil. Brown the chicken skin-side down for 4 to 5 minutes, then turn and cook 3 minutes more. Remove and set aside.

3. 3

   In the same pot, reduce to medium heat and add the onion, green bell pepper, and remaining garlic. Cook for 5 minutes, stirring, until the vegetables soften.

4. 4

   Add the tomato paste and cook for 1 minute to deepen the flavor. Stir in the crushed tomato, dry cooking wine, chicken stock or water, remaining salt, brown sugar if using, and bay leaves. Mix well.

5. 5

   Return the chicken to the pot along with any collected juices. Add the potatoes and green olives. Once it comes to a boil, reduce to medium-low, partially cover, and cook for 30 minutes, stirring carefully halfway through.

6. 6

   Uncover and cook 8 to 10 minutes more so the sauce thickens slightly and the potatoes become tender. The chicken should reach a minimum internal temperature of 165°F and 74°C.

7. 7

   Remove the bay leaves, taste the sauce, and adjust salt if needed. Sprinkle fresh parsley over the top and serve hot.