Salvadoran chicken braised in fizzy and tangy pineapple chicha from Anthony Salguero of Popoca in Oakland.
1 large onion, cut into 1" pieces10 oz. fingerling potatoes, scrubbed, halved lengthwise1 cup pineapple juiceSliced pickled chiles and toasted sesame seeds 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.
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.
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