Cuban-Style Chicken Stew

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.

SONY DSC

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!

SONY DSC

Cuban-Style Chicken Stew

Prep Time: 75 mins
Cook Time: 80 mins
Yields: 6

Ingredients

  • 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

Instructions:

  1. In a big bowl mix lime and orange juices, garlic, and chicken. Season to taste with salt and pepper.
  2. Cover with plastic wrap; refrigerate for about 1 hour.
  3. 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.
  4. 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.
  5. Transfer the chicken to a pan and add reserved marinade, olives, capers, potatoes, raisins, tomato sauce, smoked paprika and.
  6. 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.

You May Also Like

No Comments