Fricase de Pollo

Ingredients

• 2½ lb bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 yellow onion
• 1 green bell pepper
• 4 clove garlic
• ½ cup white wine
• 15 oz canned crushed tomatoes
• 1 cup chicken broth
• 1 bay leaf
• ½ tsp cumin
• ½ tsp dried oregano
• ¼ tsp saffron threads (optional)
• 1½ lb potatoes
• ½ cup pimiento-stuffed green olives
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh cilantro (optional)

Steps

1. Pat chicken thighs dry and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken thighs until golden brown on all sides, then remove and set aside.
3. Add chopped onion and bell pepper to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Add crushed tomatoes, chicken broth, bay leaf, cumin, oregano, and saffron (if using). Bring to a simmer.
5. Return chicken to the pot. Add peeled and quartered potatoes. Cover and simmer on low heat for 30-40 minutes, or until chicken is cooked through and potatoes are tender.
6. Stir in green olives and cook for an additional 5 minutes. Taste and adjust seasoning as needed.
7. Remove bay leaf. Garnish with fresh cilantro, if desired, and serve hot.