Cuban Chicken Stew

"From the Sunset Potluck Cookbook. This looks great! The recipe does not specify black or green olives, but green olives are what I'm used to with Cuban cuisine, so I plan on using those."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 30mins
Ingredients:
15
Serves:
12-15
Advertisement

ingredients

Advertisement

directions

  • Rinse chicken pieces and pat dry.
  • Cut breast halves, if used, in half crosswise.
  • Heat oil in a wide frying pan over medium heat.
  • Add chicken, 4 or five pieces at a time (do not crowd).
  • and cook until well browned on all sides.
  • Remove pieces as they brown and transfer to a deep 5 to 6 quart casserole.
  • When all chicken is browned, pour off and discard all but 2 T of the drippings.
  • Add onions and bell peppers to drippings in pan.
  • Cook, stirring often, until onions are soft but not browned.
  • Stir in garlic, oregano, and cumin; then add tomato sauce and wine.
  • Cook, stirring often until sauce comes to a boil.
  • Boil gently, uncovered for 5 minutes.
  • Peel potatoes, if desired, and cut into quarters.
  • Add to chicken with raisins and olives.
  • Pour sauce over chicken.
  • (At this point, you may cover and refrigerate for up to a day).
  • Bake covered in a 375 oven until meat near bone is no longer pink when slashed and potatoes are tender (1 and 1/2 hours).
  • Stir in peas.
  • Insulate to transport hot.
  • Offer salt to add to taste.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes