Cuban Style Chicken Stew

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Post  Wed, Nov 25 2020, 10:35 am
This was very good and like any soup or braised recipe, it can be made in advance and reheated especially if dark meat is used since that reheats better than white - at least in my opinion. I did use skinless thighs rather than a whole chicken and no skin because what is the point of chicken skin in a "wet" recipe.

This has great "Latin" flavors - like a chicken mojito. LOL

Cuban Style Chicken Stew

Excerpt From: The Editors of Saveur - Saveur Soups and Stews

Nitza Villapol, the legendary Cuban cook and author, taught generations of islanders and exiles to make this savory chicken stew. It draws salty-sharp flavor from alcaparrado (a mix of pimiento-stuffed olives and capers) and sweetness from raisins.

¼ cup fresh lime juice
¼ cup fresh orange juice
3 cloves garlic, lightly smashed
1 3½–4-lb. chicken, quartered (backbone discarded or saved for stock) - I used chicken thighs with skin removed
Kosher salt and freshly ground black pepper, to taste
⅓ cup extra-virgin olive oil - did not need this much oil to saute
1 large green bell pepper, stemmed, seeded, and thinly sliced - I used red pepper because I prefer
1 large white onion, thinly sliced
1 cup dry white wine
1 lb. russet potatoes, peeled and cut into 1″ pieces
½ cup jarred alcaparrado or ⅓ cup pimiento-stuffed olives and 2 tbsp. capers
¼ cup raisins
1 8-oz. can tomato sauce
1 cup frozen peas, defrosted


1 Combine lime and orange juices, garlic, chicken, salt, and pepper in a bowl. Cover with plastic wrap and set aside.

2 Heat oil in an 8-qt. saucepan over medium-high. Remove chicken from marinade and pat dry using paper towels; reserve marinade.

Working in batches, cook chicken, flipping once, until browned, 8–10 minutes. Using tongs, transfer chicken to a plate and set aside.

Add bell pepper and onion to pan and cook until soft, 6–8 minutes.

Add wine; deglaze, stirring and scraping up browned bits from bottom of pan, and cook until reduced by half, 5–7 minutes.

Return chicken to pan and add reserved marinade, the potatoes, alcaparrado, raisins, tomato sauce, salt, pepper, and ½ cup water and bring to a boil. Reduce heat to medium-low and cook, covered, until chicken and potatoes are tender, about 45 minutes.

Stir in peas, spoon stew into bowls, and serve.
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