Chef notes
This dish has so many of the flavors I grew up on. The Puerto Rican-style chicken stew adds depth and richness that will blow a traditional casserole out of the water.
Technique tip: Make sofrito and mojo in large batches and keep in jars to add easy, quick flavor to dishes and marinades.
Swap option: Sofrito and mojo can be store-bought to save time.
Ingredients
- 2 tablespoons tangerine juice
- 4 teaspoons lemon juice
- 3 teaspoons lime juice
- 2 teaspoons orange juice
- 2 teaspoons grapefruit juice
- 2 teaspoons minced garlic
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon dried oregano
- 4 teaspoons extra virgin olive oil
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced fresh ginger
- 2 tablespoons minced jalapeño
- 1 medium yellow onion, diced
- 1½ teaspoons tomato paste
- 1 teaspoon aji amarillo paste
- 1 teaspoon Creole seasoning
- 1/2 teaspoon sazón seasoning
- 1½ plum tomatoes, cored and diced
- 2 tablespoons cilantro
- 1/2 red bell pepper, diced
- 2 teaspoons salt, plus more to taste
- 1/4 cup Sofrito (recipe above)
- 4 teaspoons Mojo Sauce (recipe above)
- 1 teaspoon Creole seasoning
- 1 teaspoon sazón seasoning
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 pound boneless, skinless chicken thighs
- 3/4 tablespoon minced garlic
- 1/4 cup halved Castelvetrano olives
- 1 tablespoon minced Gordal olives
- 1 cup Sofrito (recipe above)
- 1½ cups chicken stock
- 1 teaspoon Creole seasoning
- 1 teaspoon sazón seasoning
- 1/2 large carrot, peeled and medium diced
- 1 Yukon Gold potato, medium diced
- 1/2 cup heavy cream
- salt, to taste
- 2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 2 teaspoon salt
- 1/2 cup butter, frozen and grated
- 1/2 cup shortening
- 3/4 cup buttermilk
Preparation
For the mojo:
Add all ingredients except oil in blender and process until smooth. Slowly drizzle in oil until emulsified.
For the sofrito:
Sauté oil, ginger and jalapeño over medium heat until fragrant, then add onion and cook for 10 minutes. Add tomato paste, aji amarillo, Creole seasoning and sazón, then cook until tomato paste starts to caramelize, about 10 minutes. Add remaining ingredients, simmer uncovered for 30 to 40 minutes, until the liquid has been reduced. Season with additional salt to taste, then cool and store.
For the marinade:
1.Combine all ingredients for marinade.
2.Add chicken and marinate in refrigerator overnight, up to 24 hours.
3.Remove chicken from fridge and season well with salt.
4.Heat large sauté pan over medium-high heat, add extra virgin olive oil and sear chicken until well-browned on all sides. Sear in batches if necessary, so as not to crowd the pan.
5.Remove chicken from pan; lower heat to medium.
For the sauce:
1.Sauté garlic until fragrant, then add olives and sauté for an additional 5 minutes.
2.Add sofrito, chicken stock, Creole seasoning and sazón. Bring to simmer over medium high heat for 15 minutes or until reduced by half then add remaining ingredients and seared chicken.
3.Simmer for 15 more minutes then remove from heat.
4.While sauce simmers, preheat oven to 375 F.
For the biscuits:
Prepare biscuit dough by whisking together flour, sugar, baking powder and salt. Add butter and shortening, and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces that resemble cereal flakes. Stir in buttermilk with flexible spatula. Dough should be thick.
To assemble:
1.Put chicken and sauce into 8- by 8-inch baking dish.
2.Using a tablespoon, drop portions of biscuit dough evenly over the top of the chicken mixture.
3.Bake until golden brown, about 40 minutes. Let rest for 20 minutes, then serve.
