Pollo Guisado

Ingredients

For 6 servings

• •1 whole chicken (about 5 pounds), cut into 10 pieces (See note)
• •5 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 (6-ounce) can tomato paste
• •5 medium cloves garlic
• •5 dried árbol chiles (5 g), stems removed
• •3 whole cloves
• •1 c. à soupe chicken bouillon powder
• •2 c. à café whole black peppercorns
• •2 c. à café sweet paprika
• •2 c. à café ground coriander
• •1 c. à café ground cumin
• •1 c. à café dried marjoram or Mexican oregano
• •1 c. à café dried thyme
• •1 quart (960 ml) homemade chicken stock or store-bought low-sodium chicken broth
• •2 c. à soupe (30 ml) olive oil
• •1 small white onion (6 ounces; 170 g), cut into 1/4 inch dice
• •3 plum or Roma tomatoes (about 12 ounces; 340 g), cut into 1/4 inch dice
• •1 c. à café Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
• •2 russet potatoes (about 20 ounces; 580 g total), peeled and cut into 1-inch pieces
• •4 carrots (about 10 ounces; 280 g total), peeled and cut into 2-inch pieces
• •Crusty bread
• •Fresh cilantro leaves

Method

1. 1.Sprinkle chicken pieces evenly all over with 5 teaspoons kosher salt and transfer to a large plate. Refrigerate, uncovered, for at least 30 minutes and up to 24 hours.
2. 2.Meanwhile, in a blender, blend tomato paste, garlic, chiles, cloves, chicken bouillon powder, black peppercorns, paprika, coriander, cumin, marjoram, thyme, and chicken stock until smooth, scraping down sides of bowl as needed, about 1 minute. Set aside.
3. 3.In a large stock pot or Dutch oven, heat oil over medium. Add half of the chicken pieces, skin-side down, in a single layer, and cook undisturbed until skin is light golden, about 6 minutes. Transfer to a plate. Repeat with the remaining pieces of chicken. Do not clean pot.
4. 4.Add onion, tomatoes, and salt to now-empty pot. Stir to coat in rendered chicken fat. Cook, stirring frequently, until onions begin to soften, about 2 minutes.
5. 5.Add chicken carcass ( the remaining backbone and any bones after breaking down the chicken), if using, and seared chicken pieces to pot. Add blended sauce to pot and, using tongs, flip meat and submerge to ensure it is thoroughly coated. Bring to a simmer over medium heat and reduce to low. Simmer until white meat registers 160°F (71 °C) with an instant-read thermometer and the dark meat registers 175 to 185°F (70 to 85 °C), about 30 minutes. Use tongs to remove chicken pieces as they reach temperature and transfer to a clean plate or bowl.
6. 6.Bring pot with remaining sauce to a boil over high heat, then reduce to medium-high to maintain a simmer and add potatoes and carrots. Cook, stirring occasionally, until vegetables are fork-tender and sauce has a velvety consistency, 12 to 18 minutes. Return chicken pieces to pot and simmer until chicken is coated and heated through. Season with salt to taste. Serve with crusty bread and cilantro.