Musica de Salsa is a vibrant, slow-cooked chicken stew that captures the spirit of Latin American home cooking. It’s a symphony of tender chicken, smoky chorizo, and a rich, deeply flavored tomato-pepper sauce, punctuated by briny olives and capers. This recipe builds layers of flavor by browning the meat and vegetables first, then simmering everything low and slow until the sauce thickens into a glossy, spoonable masterpiece.
Ingredients
- 3 lb (1.4 kg) bone-in, skin-on chicken thighs and drumsticks
- 1 tbsp (15 ml) olive oil
- 8 oz (225 g) Spanish chorizo, sliced into 1/4-inch rounds
- 1 large yellow onion, chopped (about 1 1/2 cups / 190 g)
- 1 green bell pepper, chopped (about 1 cup / 150 g)
- 1 red bell pepper, chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 (14.5 oz / 411 g) can diced tomatoes, with their juices
- 1 (8 oz / 227 g) can tomato sauce
- 1 cup (240 ml) low-sodium chicken broth
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 1 bay leaf
- 1/2 cup (80 g) pimento-stuffed green olives, halved
- 2 tbsp (30 g) capers, drained
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, brown the chicken skin-side down until golden, about 5 minutes per side. Transfer the chicken to a plate and set aside.
- In the same pot, add the sliced chorizo and cook over medium heat until it renders its fat and starts to crisp, about 3-4 minutes. Remove the chorizo with a slotted spoon and set aside with the chicken.
- Add the onion and both bell peppers to the pot. Cook over medium heat, scraping up any browned bits, until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, tomato sauce, chicken broth, cumin, oregano, and bay leaf. Bring the mixture to a simmer.
- Return the chicken and chorizo to the pot, nestling them into the sauce. Reduce the heat to low, cover, and simmer gently for 45 minutes.
- After 45 minutes, stir in the olives and capers. Continue to cook, uncovered, for another 30-45 minutes, or until the chicken is very tender and the sauce has thickened to your liking. The chicken should register 165°F (74°C) on a food thermometer, which is the USDA FSIS safe minimum for poultry.
- Taste the sauce and adjust seasoning with salt and pepper. Remove the bay leaf. Garnish with fresh cilantro before serving.
Tips
- Substitutions: If you can’t find Spanish chorizo, use a smoked paprika-spiked sausage like andouille, or add 2 teaspoons of smoked paprika to the sauce along with a mild Italian sausage. This will change the flavor profile, making it smokier and less spicy.
- Make ahead: This stew tastes even better the next day. You can make it up to 2 days ahead and refrigerate it in an airtight container. The flavors will meld and deepen overnight.
- Common mistake: Don’t skip browning the chicken and chorizo. This step builds the foundation of flavor through the Maillard reaction. If you rush it, the stew will taste flat.
- Thickening: If the sauce is too thin at the end, simmer it uncovered for an extra 10-15 minutes to reduce it. If it’s too thick, add a splash of chicken broth to reach your desired consistency.
Serving Suggestions
Serve the Musica de Salsa hot over a bed of fluffy white rice, or with warm crusty bread to soak up every last drop of the rich sauce. A side of fried plantains (tostones) or a simple green salad with a citrus vinaigrette would round out the meal beautifully. For a festive touch, offer lime wedges and extra cilantro for squeezing and sprinkling at the table.
Variations
- Spicy Version: Add 1-2 minced chipotle peppers in adobo sauce along with the garlic for a smoky, spicy kick. Or stir in a teaspoon of red pepper flakes with the spices.
- Seafood Salsa: For a coastal twist, replace the chicken with firm white fish like cod or halibut. Add the fish during the last 10-15 minutes of cooking, just until it flakes easily with a fork. Omit the chorizo and use olive oil instead.
- Vegetarian Option: Swap the chicken and chorizo for 2 cans of drained and rinsed black beans and 1 large cubed butternut squash. Increase the broth to 1 1/2 cups and simmer until the squash is tender, about 25 minutes.
Storage and Reheating
Store any leftover Musica de Salsa in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious. To reheat, place the desired amount in a saucepan over medium-low heat, stirring occasionally, until heated through, about 10 minutes. You can also reheat individual portions in the microwave in 1-minute intervals, stirring in between. If the sauce has thickened too much upon reheating, add a splash of water or chicken broth to loosen it. This dish also freezes beautifully for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, you can, but they will cook faster and may dry out. Add them during the last 20-25 minutes of cooking, and check for doneness at 165°F (74°C). The sauce won’t be as rich without the skin and bones, so consider adding an extra splash of broth.
What is the best type of chorizo to use? Spanish chorizo is a cured, smoked sausage that is firm and sliceable. It’s the traditional choice. Mexican chorizo is raw and needs to be cooked and crumbled; it will give a different, fresher flavor and more fat. Choose Spanish chorizo for this recipe.
Can I make this in a slow cooker? Absolutely. Brown the chicken and chorizo as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the olives and capers in the last 30 minutes.
How can I thicken the sauce without cornstarch? You can mash a few of the cooked chickpeas (if using the vegetarian version) or simply let the sauce simmer uncovered longer to reduce. Another option is to remove a cup of the sauce, blend it until smooth, and stir it back in.
Is this dish very spicy? No, this version is mildly seasoned, with the warmth coming from the chorizo and cumin. The heat is easily adjustable by adding chipotle or red pepper flakes, making it family-friendly as written.
Can I use dried oregano instead of fresh? Yes, the recipe calls for dried oregano, which is more concentrated. If you have fresh oregano, use about three times as much (1 tablespoon) and add it in the last 10 minutes of cooking to preserve its flavor.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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