👨‍🍳 作り方

1. 1

   Season chicken pieces generously with salt, pepper, and adobo seasoning.

   💡 プロのコツ: Allow chicken to marinate for at least 15 minutes if time permits.
2. 2

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken pieces on all sides until golden brown. Remove chicken and set aside.

   ⏱️ 8-10 minutes
3. 3

   Add chopped onion and bell pepper to the pot. Sauté until softened, about 5 minutes.

   ⏱️ 5 minutes
4. 4

   Stir in minced garlic and cook for 1 minute until fragrant.

   ⏱️ 1 minute
5. 5

   Add tomato paste and cook, stirring, for 1-2 minutes to deepen its flavor.

   ⏱️ 2 minutes
6. 6

   Pour in the diced tomatoes (with their juice) and chicken broth. Add sofrito, oregano, and bay leaf. Bring to a simmer.

   💡 プロのコツ: Sofrito adds a foundational layer of Dominican flavor.
7. 7

   Return the seared chicken pieces to the pot. Ensure they are mostly submerged in the sauce. Add sliced olives if using.

   💡 プロのコツ: If the sauce seems too thick, add a little more chicken broth or water.
8. 8

   Cover the pot, reduce heat to low, and simmer for 30-40 minutes, or until chicken is cooked through and tender. Stir occasionally.

   ⏱️ 40 minutes

   💡 プロのコツ: The sauce should thicken to a rich consistency.
9. 9

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.

   💡 プロのコツ: A final taste and adjustment is crucial for perfect flavor.
10. 10

    Garnish with fresh chopped cilantro before serving.

    💡 プロのコツ: Fresh cilantro adds a bright, herbaceous finish.