This KosherSoul take on cachopa—Cape Verde’s iconic, hearty stew—honors the island nation’s Jewish roots:
4 garlic clovesOne 14.5-oz. can light kidney beans, drained¼ lb. kosher beef or lamb bacon, cut into small cubes1 large russet potato, peeled and cut into 1–in. cubes 1 medium plantain, peeled and thinly sliced into ½-in. thick rounds One 5½-lb. chicken, cut into 8 pieces½ cup store-bought sofritoTo a large pot over medium-high heat, add 2 tablespoons of the oil, the onion, garlic, and bay leaves.
To a large skillet over medium heat, add the sausage and bacon and cook, stirring occasionally, until they have rendered a little of their fat, 5–6 minutes. Add the cabbage, potatoes, plantain, squash, and green beans and cook, stirring occasionally, until the cabbage has wilted, about 12 minutes. Transfer the contents of the skillet to the pot, wipe the skillet clean and return it to the stove.
Season the chicken all over with salt and black pepper. Set the skillet over medium heat and add the remaining oil. Once the oil is hot and shimmering, add the chicken pieces in batches and cook, turning occasionally, until lightly browned all over, about 14 minutes per batch. Transfer the browned chicken to the pot, and add the tomatoes. If necessary to submerge the chicken, add more broth to the pot, then set over low heat and cook, stirring occasionally and skimming any foam off the surface, until the chicken is cooked through, about 1 hour.
Stir in the sofrito and continue cooking until the chicken is very tender and the broth is flavorful and concentrated, about 20 minutes. Remove from the heat, cover, and set aside until the juices have cooled slightly and thickened about 30 minutes. Ladle the cachopa into wide bowls, sprinkle with cilantro, and serve warm or at room temperature.
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