Puerto Rican Chicken and Olive Fricassee with Yautía-Recao Dumplings

Instructions

1. 1

   1. Season the chicken with 1 teaspoon of the adobo seasoning and the dried oregano. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. In a wide pot or Dutch oven, heat the olive oil over medium-high heat. Brown the chicken for 5 to 6 minutes, turning until it gains color on several sides. Remove and set aside.

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   3. In the same pot, add the Puerto Rican sofrito, yellow onion, garlic, and red bell pepper. Cook for 4 to 5 minutes over medium heat, stirring, until the onion softens and the sofrito becomes fragrant.

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   4. Stir in the tomato sauce and 480 ml (2 cups) of the chicken broth. Scrape the bottom of the pot to release the browned bits. Return the chicken to the pot along with the potatoes, green olives with pimiento, capers, bay leaf, apple cider vinegar, and the remaining teaspoon of adobo seasoning.

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   5. Once gently boiling, reduce to medium-low heat, partially cover, and cook for 25 to 30 minutes, until the chicken is tender and the potatoes are almost fully cooked.

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   6. Meanwhile, make the dumplings. Place the grated yautía in a bowl and mix with the rice flour, recao, salt, black pepper, and the remaining 240 ml (1 cup) chicken broth. Mix until you have a moist, thick batter that can be shaped with a spoon.

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   7. Uncover the pot and check the seasoning. If the sauce is too loose, cook 3 to 5 minutes longer to reduce it slightly. Remove the bay leaf.

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   8. Using two spoons, form 10 to 12 portions of the yautía mixture and carefully place them over the gently simmering fricassee. Cover the pot and cook for 12 to 15 minutes over low heat, without uncovering, until the dumplings are firm and cooked through.

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   9. Turn off the heat and let the dish rest for 5 minutes before serving. Serve the chicken with the potatoes, olive sauce, and 2 yautía dumplings per portion.

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    10. If you want to keep the stew warm before serving, place it in a preheated oven at 200 °F / 95 °C for up to 15 minutes, tightly covered so the dumplings do not dry out.