Pollo en Chicha
Recipe: https://recipestripper.com/recipes/c4b0869f-9590-4d19-8c03-aef323135d47
Original source: https://www.bonappetit.com/recipe/pollo-en-chicha
Recipe image: https://assets.bonappetit.com/photos/5f61053b3dab22d292a82f86/16:9/w_2288,h_1287,c_limit/Popoca-Polla-en-Chicha.jpg

Salvadoran chicken braised in fizzy and tangy pineapple chicha from Anthony Salguero of Popoca in Oakland.
Yield: 4 Servings

Ingredients
- 6 skin-on, bone-in chicken thighs
- Kosher salt, freshly ground pepper
- 2 Tbsp. vegetable oil
- 1 large onion, cut into 1" pieces
- 4 medium carrots (about 10 oz.), peeled, halved lengthwise
- 10 garlic cloves, halved
- 10 oz. fingerling potatoes, scrubbed, halved lengthwise
- 2 Tbsp. Relajo
- ¼ tsp. crushed red pepper flakes
- ¾ cup apple cider vinegar
- 4 oz. prunes (about 1 cup), halved, pitted
- 1 cup pineapple juice
- 1 Tbsp. dark brown sugar
- 2 cups low-sodium chicken broth
- 1 Tbsp. oregano leaves
- Sliced pickled chiles and toasted sesame seeds (for serving)

Instructions
1. Preheat oven to 375°. Season chicken generously with salt and pepper. Heat oil in a large heavy pot over medium-high. Cook chicken, skin side down, until golden brown and crisp, 10–12 minutes. Transfer to a plate.
2. Add onion, carrots, and garlic to same pot, season with salt, and cook over medium-high, stirring occasionally, until onion is brown around the edges, 6–8 minutes. Add potatoes, Relajo, and red pepper flakes and cook, stirring constantly, 1 minute. Stir in vinegar and cook, stirring, until mostly evaporated, about 3 minutes. Add prunes, pineapple juice, and brown sugar. Bring to a simmer and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes. Season with salt and add broth. Bring to a simmer and cook, stirring occasionally, until reduced by about one fourth, about 5 minutes. Nestle chicken back into pot, arranging skin side up. Cover and transfer to oven. Braise until meat is tender but not falling off the bone, 45–50 minutes.
3. Divide stew among shallow bowls. Top with oregano, pickled chiles, and sesame seeds.
4. Do ahead: Stew (without toppings) can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.