Estofado de Pollo Oaxaqueño (Oaxacan Chicken Stew with Olives and Raisins)

• 1 large White onion
• 4 cloves Garlic
• 700 g Tomato, ripe
• 900 g Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 2 pieces Bay leaves
• ½ tsp Ground cinnamon
• 120 g Green pitted olives
• 60 g Raisin
• 300 g Long-grain white rice
• 900 ml Water
• 2 tbsp Olive oil
• ½ tsp Black pepper

1. Finely chop the white onion and crush the garlic. Roughly chop the tomatoes.
2. Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken thighs with 1 tsp of the fine sea salt and the black pepper, then brown for 4 to 5 minutes per side until deeply golden; transfer to a plate.
3. Lower the heat to medium and add the onion to the pot; cook for 6 to 8 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the tomatoes, remaining 1 tsp fine sea salt, bay leaves and ground cinnamon. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes break down and the mixture looks saucy.
5. Return the chicken to the pot and pour in 450 ml of the water. Bring to a gentle simmer, cover, and cook for 35 minutes, turning the chicken once, until tender and cooked through.
6. Stir in the green pitted olives and raisin, then simmer uncovered for 8 to 10 minutes until the sauce is glossy and slightly thickened. Taste and adjust seasoning with a pinch more fine sea salt if needed, then discard the bay leaves.
7. Meanwhile, rinse the long-grain white rice until the water runs clearer. Put it in a saucepan with the remaining 450 ml water, bring to the boil, then cover and cook on low for 12 minutes; rest off the heat for 5 minutes before fluffing.
8. Serve the stew spooned over the rice, with plenty of sauce. If the sauce has thickened too much, loosen it with a splash of water and simmer for 1 minute.

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