Venezuelan Chicken Braise
A hearty and flavorful dish from Venezuela, where tender chicken is slow-cooked in a rich and spicy braising liquid. This recipe is perfect for a comforting meal on a chilly day.
Ingredients
- ●1.5 pounds chicken thighsbone-in and skin-on
- ●2 tablespoons kissed olive oiluse a high-quality extra virgin olive oil
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 medium red bell pepperchopped
- ●2 tablespoons tomato pastehomemade or store-bought
- ●2 cups chicken brothlow-sodium
- ●2 teaspoons venezuelan seasoning blendor to taste
- ●1 teaspoon saltor to taste
- ●1/2 teaspoon black pepperor to taste
Instructions
- 1
Heat the kissed olive oil in a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- 4
Add the chopped red bell pepper and cook for 2-3 minutes, until tender.
- 5
Add the tomato paste and cook for 1-2 minutes, until fragrant.
- 6
Add the chicken broth and venezuelan seasoning blend. Stir to combine.
- 7
Add the chicken thighs to the pot and make sure they are mostly submerged in the braising liquid.
- 8
Bring the mixture to a simmer, then cover the pot and transfer it to the oven.
- 9
Braise the chicken in the preheated oven at 300°F (150°C) for 30-40 minutes, or until the meat is tender and falls apart easily.
- 10
Remove the pot from the oven and let it cool slightly.
- 11
Serve the chicken and braising liquid hot, garnished with chopped fresh cilantro or scallions if desired.