Ingredients:

  • 5 lb Boneless, Skinless Chicken Thighs
  • Coarse Sea Salt and Black Pepper to taste
  • 3 Tbsp Olive Oil (Divided)
  • 1 large Yellow Onion, thinly sliced
  • 1 large Red Bell Pepper, thinly sliced
  • 1 large Green Bell Pepper, thinly sliced
  • 4 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 Tbsp Smoked Paprika
  • 2 Tbsp Tomato Paste
  • 1 (14.5 oz) can Crushed Tomatoes
  • 1 cup Chicken Stock (low sodium)
  • 2 Bay Leaves
  • 1/2 cup Pitted Green Olives, sliced
  • 2 Tbsp Capers, drained
  • 1 Tbsp Fresh Lime Juice
  • 1/2 tsp Pinch of Sugar (optional)

Instructions:

  1. Prep the Chicken and Sear: Pat the chicken thighs dry and season generously with salt and pepper. Heat 1 tablespoon (15 ml) of olive oil in the Dutch oven over medium-high heat. Sear the chicken in batches for 3-4 minutes per side until beautifully golden brown. Do not crowd the pan. Remove chicken and set aside.
  2. Build the Sofrito: Reduce the heat to medium and add the remaining 2 tablespoons (30 ml) of olive oil. Add the sliced onions and peppers. Sauté for 8–10 minutes, stirring often, until the vegetables are soft and beginning to caramelise.
  3. Add Garlic and Spices: Clear a space in the centre of the pot and add the minced garlic and tomato paste. Cook for 1 minute until fragrant. Stir in the cumin, oregano, and smoked paprika, cooking for 30 seconds to toast the spices.
  4. Deglaze: Pour in a splash of the chicken stock and scrape up any browned bits (the fond) from the bottom of the pot. This is where the flavour lives!
  5. Simmer the Stew: Add the crushed tomatoes, bay leaves, remaining chicken stock, and the optional pinch of sugar to the pot. Bring the mixture to a gentle simmer.
  6. Return Chicken and Cook: Carefully nestle the seared chicken thighs back into the sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the pot, and simmer gently for 45–50 minutes, or until the chicken is fork-tender and pulls apart easily.
  7. Shred the Chicken: Remove the chicken pieces from the pot and place them on a cutting board. Using two forks, shred the meat completely. Discard the bay leaves from the sauce.
  8. Reduce and Thicken: Increase the heat to medium-low. If the sauce looks too thin, continue simmering, uncovered, for 5–10 minutes to allow it to reduce and concentrate its flavour.
  9. Combine and Finish: Stir the shredded chicken back into the thickened sauce. Add the sliced olives and drained capers. Simmer for a final 5 minutes to heat everything through.
  10. Final Seasoning: Stir in the fresh lime juice. Taste and adjust the seasoning (salt, pepper, or a dash more smoked paprika) as needed.