👨‍🍳 Instruktioner

1. 1

   Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.

   💡 Proffstips: Ensuring the chicken is dry helps achieve a better sear.
2. 2

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

3. 3

   Sear the chicken pieces in batches until golden brown on all sides. Remove chicken from the pot and set aside.

   💡 Proffstips: Do not overcrowd the pot; sear in batches if necessary.
4. 4

   Add the chopped onions to the pot and sauté until softened and translucent.

5. 5

   Add the minced garlic, dried oregano, and cumin. Cook for another minute until fragrant.

6. 6

   Stir in the tomato paste and cook for 1 minute, stirring constantly.

7. 7

   Pour in the dark rum and chicken broth. Scrape the bottom of the pot to loosen any browned bits.

   💡 Proffstips: The browned bits add a lot of flavor to the sauce.
8. 8

   Bring the liquid to a simmer, then return the seared chicken pieces to the pot. Ensure the chicken is partially submerged in the liquid.

   💡 Proffstips: If the liquid doesn't cover at least half the chicken, add a little more chicken broth or water.
9. 9

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

   💡 Proffstips: The chicken should be easily pierced with a fork.
10. 10

    Remove the chicken from the pot and set aside. Increase the heat to medium and let the sauce simmer uncovered for about 5-10 minutes, or until it has thickened slightly.

    💡 Proffstips: The sauce should be rich and coat the back of a spoon.
11. 11

    Return the chicken to the pot and toss to coat with the thickened sauce. Garnish with fresh chopped cilantro before serving.

    💡 Proffstips: Serve hot with white rice or tostones.