Rustic Chicken Caldeirada

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Remove the bay leaf. Garnish with fresh parsley for a burst of herbaceous brightness to cut the richness. DUNZO!