This absolutely amazing recipe I’ve found in the March issue of Savuer Magazine. OMG, this chicken is so good! It has a perfect combination of different flavors which create a very bright and remarkable dish. I’ve made some changes in the ingredients, but you know, I do this with every recipe.
After I’ve tasted my home cooked Cuban-style chicken, I’ve started dreaming about travel to Havana someday, and stay there at least for a week. I definitely know what I would do there, will drink cocktails, eat delicious food and learn how to dance. It’s funny, what such a nice dream popped up in my mind after just one bowl of hearty chicken stew. So try to cook this dish dear fellows, it definitely worth the efforts!
Cuban-Style Chicken Stew
6
servings1
hour15
minutes1
hour20
minutesIngredients
fresh lime juice – 1/4 cup
orange juice – 1/4 cup
garlic – 2-3 cloves, minced
chicken – 4 lb. quartered (backbone discard)
salt – to taste
freshly ground black pepper – to taste
olive oil – 1/3 cup
large red bell pepper – 1, roughly chopped
small jalapeno – 1, roughly chopped
large shallot – 1, quartered
dry white wine – 1 cup
small potatoes – 1 lb., peeled and quarteed
kalamata olives – 1/3 cup
capers – 1/4 cup
raisins – 1/4 cup
tomato sauce – 8 oz
chicken stock – 1/2 cup
smocked paprika – 1 1/2 teaspoons
frozen peas – 1 cup, defrosted
parsley – 1/3 cup, finely chopped
Directions
- In a big bowl mix lime and orange juices, garlic, and chicken. Season to taste with salt and pepper.
- Cover with plastic wrap; refrigerate for about 1 hour.
- Heat olive oil in a big cast iron saucepan. Remove chicken from the marinade; pat dry with a paper towel; reserve the marinade. Cook chicken, flipping once until golden brown.
- Transfer the chicken to a plate. At the same pan cook onion and peppers until soft, about 7 minutes. Add wine and deglaze the pan. Simmer until reduced by half.
- Transfer the chicken to a pan and add reserved marinade, olives, capers, potatoes, raisins, tomato sauce, smoked paprika and.
- Bring to a boil and reduce the heat to medium-low. Cook covered until chicken and potatoes are tender. Season to taste, stir in peas and chopped parsley.
