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Categories:
olive chicken red bell pepper green bell pepper cubanella onion garlic ground cumin ground coriander cayenne pepper malanga green Plantain calabaza chicken cilantro
Viewed: 54 - Published at: 4 years agoIngredients
- 2 tablespoons olive or corn oil
- 1 (3 to 4 pound) chicken cut into 8 pieces
- 1 red bell pepper, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 cubanella or Italian frying pepper, roughly chopped
- 1 Spanish onion, roughly chopped
- 2 garlic cloves
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon cayenne pepper
- 1 malanga, cut into 1/8-inch dice
- 1 green plantain, cut into 1/8-inch dice
- 1 cup diced calabaza (about 1/4 of a large calabaza)
- 1 quart chicken stock
- 1/4 cup chopped cilantro
Method
- In a large Dutch oven, heat the oil.
- Brown the chicken and set aside.
- Preheat oven to 375 degrees F.
- In the same pan add more oil, if necessary, and add the peppers, onions, and garlic.
- Cook until the vegetables start to soften and caramelize, about 5 minutes.
- Add the ground cumin, coriander, and cayenne.
- Cook for another 5 minutes.
- Remove the pepper mixture and puree until smooth in a food processor and set aside.
- In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza.
- Pour in the chicken stock and the pureed pepper mixture (sofrito).
- Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
- Serve garnished with chopped cilantro.
