Ingredients
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- 1.5 lbs chicken thighs (bone-in, skin-on recommended for collagen extraction)
- 2–3 tbsp Salted Perfection Santa Maria Select Blend
- 2 tbsp olive oil
- 1 large yellow onion, sliced into rings
- 1 red bell pepper, seeded and sliced into strips
- 3 cloves garlic, thinly sliced
- 1 lb waxy potatoes (like Yukon Gold), peeled and sliced into 1/4-inch rounds
- 0.5 cup dry white wine (to solubilize alcohol-soluble flavor compounds)
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- 1 bay leaf
- 0.25 cup fresh parsley, chopped
Step by step
- Pat the chicken thighs completely dry with paper towels. Moisture is the enemy of the Maillard reaction. Season them generously with 1 tablespoon of the Salted Perfection Santa Maria Select Blend.
- Heat the olive oil in your Dutch oven over medium-high heat. Once the oil is shimmering (indicating it has reached the proper searing temperature), place the chicken skin-side down. Sear for 5–6 minutes until the skin is golden and crisp. Flip and cook for 2 minutes, then remove the chicken and set aside. We aren't cooking it through yet; we are just developing flavor.
- Lower the heat to medium. Add the onions, bell peppers, and garlic to the rendered chicken fat. Sauté for 5 minutes until softened. This process, called 'sweating', releases moisture and concentrates the vegetable sugars.
- Pour in the white wine to deglaze the pot, scraping up the 'fond' (the browned bits stuck to the bottom) with a wooden spoon. These bits are pure umami. Let the wine reduce by half to burn off the harsh alcohol notes.
- Now we build the structure of the stew. Arrange the sliced potatoes in a layer over the aromatics. Season this layer with another tablespoon of Salted Perfection Santa Maria Select Blend.
- Place the seared chicken thighs on top of the potatoes. Pour the crushed tomatoes and chicken broth over everything, and tuck in the bay leaf. Do not stir; layering ensures the potatoes cook gently in the liquid while the chicken steams and braises on top.
- Cover the Dutch oven with its heavy lid. Simmer on low heat for 35–40 minutes. The internal temperature of the chicken should reach at least 175°F (80°C)—unlike breast meat, thighs benefit from higher internal temps to fully dissolve the collagen.
- Remove the lid and test a potato with a fork; it should be tender but intact. If the sauce is too thin, simmer uncovered for 5 minutes to reduce.
- Remove the bay leaf. Garnish with fresh parsley for a burst of herbaceous brightness to cut the richness. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Yield & storage
Original yield
Storage
Store in an airtight container in the refrigerator for up to 3 days. The flavor profile often improves after 24 hours as the ingredients undergo further chemical mingling.
From Tony’s kitchen
Caldeirada is traditionally a Portuguese fisherman's stew, but we are swapping the catch of the day for rich, collagen-heavy chicken thighs. The Dutch oven is crucial here; its heavy lid creates a sealed, humid environment that facilitates convection cooking. This allows the connective tissues in the thighs to break down into gelatin, thickening the broth naturally while the starch from the potatoes creates a velvety texture. We are using the Santa Maria Select Blend to introduce the necessary garlic, paprika, and rosemary notes in one scientifically balanced swoop.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: None recognized automatically.
- Chicken thighs (bone-in, skin-on recommended for collagen extraction)
- Salted Perfection Santa Maria Select Blend
- olive oil
- yellow onion
- red bell pepper
- garlic
- waxy potatoes (like Yukon Gold)
- dry white wine (to solubilize alcohol-soluble flavor compounds)
- ned crushed tomatoes
- chicken broth
- bay leaf
- fresh parsley
Santa Maria blend: Sea salt, Garlic, Black pepper, Grapefruit, Paprika, Onion, Rosemary, Mustard, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
