Recipe courtesy of:
6 Fresh Chicken Saddle Legs (Thigh & Leg)
2 ½ pounds of potatoes cut in ¼
Our 90 Miles Seasoning:
2 ounces of season salt
1 teaspoon of black pepper
½ teaspoon of oregano
½ teaspoon of bay leaf
8 ounces of white onions diced
8 ounces of green peppers diced
4 ounces of red peppers diced
4 ounces of minced garlic with oil
2 tablespoons of cumin
1 tablespoon of black pepper
½ teaspoon of ground oregano
½ teaspoon of ground bay leaf
2 ounces of chicken base
4 ounces of tomato paste
1 ounce of Bijol seasoning
8 ounces of Olive Oil
4 ounces of Golden cooking wine
In a large bowl season your chicken saddle legs first with the 2 ounces of season salt rub in well and let sit for up to 3 hours. You can then start prepping your Sofrito.
In a 6 pound pot put in your 6 ounces of olive oil and let heat on medium flame for a couple of minutes and put in your saddle legs and let sear for about 7 minutes on each side.
In a medium size pan you can start on your Sofrito. Put 2 ounces of olive oil in your pan on medium heat and your 4 ounces of minced garlic your 8 ounces of green peppers, 4 ounces of red pepper, stir and cook for about 10 minutes or until soft.
Once your Saddle legs are seared you add 4 liters of water in the pot and boil or until temperature is at 140 degrees Fahrenheit. You then add 2 tablespoons of cumin into the pot and stir. Then add your 8 ounces of golden cooking wine into the pot, 1 ounce of Bijol seasoning and stir, add 2 ounces of chicken base and your 4 ounces of tomato paste, 1 tablespoon of black pepper, 1 teaspoon of ground oregano, 1 teaspoon of ground bay leaf and your pan of cooked Sofrito in the pot, stir and let simmer. Last you add you potatoes and 6 ounces of sliced green olives continue to simmer until potatoes are fully cooked.