This week Sara’s Table takes us to Veracruz, México for a homey and flavor-popping stew that will surely warm you up on a wintery day.
2 tablespoons olive oil
Salt and pepper to taste
6 bone in, skin-on chicken thighs or breasts (about 2 pounds)
1 white onion, finely chopped
4 garlic cloves, finely chopped
2 carrots, sliced
2 potatoes, diced
2 tomatoes, chopped (if fresh tomatoes are not in season use 1 can diced tomatoes)
2 tablespoons tomato paste
4 cups water
1 bay leave
1/2 teaspoon dried thyme (or sprig of fresh thyme)
1/2 teaspoon marjoram (optional)
2 teaspoons turmeric
1 teaspoon Spanish or Hungarian paprika
1/8 teaspoon ground cloves
1/2 cup pimiento stuffed green olives
1. Heat the oil in a large frying pan over medium high heat. Season chicken with salt and pepper.
2. Add the chicken to frying pan to sear for about 7-8 minutes per side. Once chicken is browned remove from pan and keep warm.
3. Add onion and cook for about 2 minutes. Stir in the garlic, potatoes and carrots and cook for 5 minutes.
4. Add tomatoes, tomato paste and water; bring to a boil.
5. Add the chicken; then lower the heat to simmer.
6. Add bay leave, thyme, marjoram, turmeric, paprika, ground cloves, and olives.
7. Season generously with salt and pepper and cover. Simmer until chicken and vegetables are cooked.
8. Serve with rice