Chicken Thighs in Tamarind and Recao Sauce with Soft Trifongo of Cassava, Plantain, and Sweet Potato

Instructions

1. 1

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

2. 2

   2. In a small bowl, mix the tamarind paste with 120 ml (1/2 cup) of water, the honey, the apple cider vinegar, and half of the chopped culantro. Set the sauce aside.

3. 3

   3. Place the green plantains, cassava, and sweet potato in a large pot. Cover with enough water, add 1/2 teaspoon salt, and boil over medium-high heat for 20 to 25 minutes, until everything is very tender. Drain well.

4. 4

   4. While the root vegetables are boiling, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until nicely browned. Transfer to a plate.

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   5. In the same skillet, lower the heat to medium and add the red onion. Cook for 2 minutes. Add the sofrito, half of the chopped garlic, and the remaining dried oregano. Cook for 3 minutes, stirring, until the garlic is fragrant and the sofrito looks more concentrated.

6. 6

   6. Pour the tamarind mixture and the remaining 120 ml (1/2 cup) water into the skillet. Stir well, return the chicken, and cook over medium-low heat for 12 to 15 minutes, turning once, until the sauce lightly thickens and the chicken reaches an internal temperature of 74°C/165°F.

7. 7

   7. For the trifongo, heat the butter and the remaining tablespoon of vegetable oil in another small skillet over medium heat. Add the rest of the chopped garlic and cook for 30 seconds without letting it brown too much.

8. 8

   8. Transfer the cooked plantains, cassava, and sweet potato to a pilón or large bowl. Add the garlic butter mixture, the hot chicken broth, the crushed pork cracklings, and the remaining chopped culantro. Mash and mix until you get a soft trifongo with some texture still left. Adjust with more chicken broth and salt if needed.

9. 9

   9. Add the lime juice to the chicken sauce and cook 1 minute more to brighten the flavor. If you want a thicker sauce, let it reduce for 1 to 2 additional minutes over low heat.

10. 10

    10. Serve a portion of trifongo on each plate and top with the chicken thighs and plenty of tamarind-onion sauce. If desired, finish with a little more chopped culantro.