Braised Chicken Estofado

Instructions

1. Marinate the chicken
   In a large bowl, combine chicken pieces with soy sauce, vinegar, and half of the wine. Let marinate for at least 30 minutes, preferably 2 hours in the refrigerator.
2. Sear the chicken
   Heat olive oil in a large heavy-bottomed pot over medium-high heat. Remove chicken from marinade (reserve marinade) and pat dry. Sear chicken pieces until golden brown on all sides, about 3-4 minutes per side. Remove chicken and set aside.
3. Create the flavor base
   In the same pot, add onions and sauté until translucent, about 3 minutes. Add garlic and cook for another minute until fragrant. Pour in remaining red wine and scrape up any browned bits from the bottom of the pot.
4. Build the sauce
   Return chicken to the pot along with reserved marinade. Add tomato sauce, bay leaves, and brown sugar. Stir to combine and bring to a simmer. Reduce heat to low, cover, and cook for 30 minutes.
5. Add vegetables
   Add potatoes, carrots, bell pepper, and olives to the pot. Stir gently to incorporate into the sauce. Cover and continue to simmer for an additional 25-30 minutes, until vegetables are tender and chicken is fully cooked.
6. Season and reduce
   Uncover the pot and increase heat to medium. Allow the sauce to reduce slightly and thicken, about 10 minutes. Season with salt and pepper to taste. Remove bay leaves before serving.
7. Rest and serve
   Allow the estofado to rest for 10 minutes off the heat. This helps the flavors meld together. Serve hot over steamed rice or with crusty bread to soak up the delicious sauce.