This dish has some really interesting flavors going on. Just see the long list of ingredients. It indeed takes some time to prepare, but believe me, it’s all worth it. If you want to surprise the family with a new chicken stew recipe, look no further.
The flavors begin with the complexity of the marinade. Cumin, oregano, paprika, garlic, orange juice, lemon juice, lime juice. . . could you just imagine how flavorful and aromatic this would be?
Below you can see garlic being crushed in a mortar and pestle allowing its flavor to better penetrate our chicken. Salt will act as an abrasive at this point so adding a bit will definitely give you a smoother garlic paste.
In a bowl, combine all ingredients for the marinade. I really suggest that you go with freshly squeezed fruits for the juices. Include the rinds and pulp too. They will definitely add lots of fresh aroma to the chicken pieces.
Add in the pieces of chicken and allow to marinate in the refrigerator for a minimum of four hours. Overnight would of course, be more ideal if time would allow. For a more even distribution of flavor, I suggest putting them in a sealed bag together with the marinade, then allow all of the air in the bag to escape.
Have all of your ingredients ready and prepped up neatly before you start cooking. They will be going into to the pan in quick succession so having them easily accessible would be essential. It would definitely be difficult to catch up on chopping the onions while the garlic starts to burn in the hot pan. I’m sure you get the point.
Begin by giving the chicken a quick sear in the pan to lock in all their juices. Allow excess marinade to drip off the chicken pieces so they don’t bring down the temperature inside your pan too rapidly. But don’t throw the marinade away. We’ll be adding those flavors in later.
After the chicken has seared to a nice golden brown color, set them aside. Add the onions, garlic, bell pepper, raisins, capers, olives, and bay leaves. Sweating them inside the pan while moving them around constantly will release their flavors better. Also, the natural juices from these ingredients will help loosen up the pan drippings left by the pieces of chicken.
Deglaze the pan with the white wine. Aside from the sweet and slightly tangy flavor of wine, it’ll also act to release all those flavors from the pan drippings. Reduce the wine a bit to bring down its acidity before adding in the tomato sauce.
At this point we’re basically done. Transfer all the contents of the pan to your amazing slow cooker together with the chicken, the marinade that we saved earlier, the potatoes, and the chicken stock. The recipe calls for a cup of chicken stock, but you could definitely use more if you want a thinner consistency for your sauce. Just remember to adjust the seasoning with some salt before serving.