Recipe Yummy Easy Cuban Style Chicken Stew

Easy Cuban Style Chicken Stew. - Cuban-Style Chicken Stew (Fricassé de Pollo). This hearty chicken stew, from Nitza Villapol, draws flavor from alcaparrado, a mix of pimento-stuffed olives and capers, and sweetness from raisins. This Cuban Chicken Stew has ingredients found in Alcaparrado.

This recipe isn't particularly spicy, as Cuban food is traditionally more robust with wine and aromatics. We added lemon juice to add brightness. Fifteen minutes in the morning are all you need devote to enjoy a delicious Cuban-style chicken stew in the evening. This simple Cuban stew is easier to make when prepared in the slow cooker.

We require 1 Tablespoon olive or vegetable oil.
We need 1/2 medium onion, peeled and cut into 1/4" wide pieces, vertically.
We require 1/2 a bell pepper, cored and deveined and cut into 1/4" wide pieces (red and yellow are sweeter and prettier in this dish, but green will do in a pinch).
You need 4 cloves garlic, peeled and rough chopped.
You require 2.5 pounds chicken pieces (bone-in drums and thighs work best, skin on or off, depending on your preference).
We require 1 packet Goya brand sazon con azafran (If you don't have Goya sazon, see last step for substitution).
We require 2 bay leaves.
You need 1.5 teaspoons kosher salt to start.
We need 1/4 teaspoon black pepper.
We need 1 (15 oz.) can tomatoes.
We need 1.5 cups unsalted chicken stock.
You need 1/3 cup frozen peas.

Great recipe for Rabo Encendido (Cuban Style Oxtail Stew). *Unless you have a pressure cooker, oxtail is a very time consuming dish in terms of. A warm Cuban-style chicken guisado is a great meal on a cold, winter night. This simple Cuban stew is easier to make when prepared in the slow cooker. Prepare it in the morning and enjoy this richly flavored dish for your next evening meal. More + less more. by chupacobara.

In a large Dutch oven or deep saute pan (at least 10"), saute the onion, bell pepper and garlic in the oil over medium high heat for about 3 minutes, or until the onions start to turn translucent..
Add the rest of the ingredients except for the peas, stir to distribute evenly, cover with the lid askew and bring the stew up to a boil over high heat. (Should take 5 to 7 minutes.).
Once the stew has been boiling for 1 minute, give it a good stir, lower the heat to medium low, and simmer for 45 minutes with the lid on askew, stirring occasionally. A good simmer will produce gentle movement under the surface of the liquid, but no splatter..
Adjust the seasoning if needed (you might like a little more salt), add the peas, turn the heat up to medium, and simmer another 5 to 10 minutes with the lid off, stirring occasionally..
Serve with your starch of choice. The stewing liquid, and lots of it, is delicious over plain steamed rice. Enjoy! :).
GOYA Sazon substitute: 1/2 teaspoon kosher salt, 1/2 teaspoon sugar, 1/4 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon turmeric and, if you have it, a pinch of saffron or 1 teaspoon of ground achiote (annatto).

Great recipe for Rabo Encendido (Cuban Style Oxtail Stew). *Unless you have a pressure cooker, oxtail is a very time consuming dish in terms of. A warm Cuban-style chicken guisado is a great meal on a cold, winter night. This simple Cuban stew is easier to make when prepared in the slow cooker. Prepare it in the morning and enjoy this richly flavored dish for your next evening meal. More + less more. by chupacobara. Sprinkle chicken with freshly ground pepper to taste. A photo editor shares the super simple dish that quells her Cuban food cravings every time. One dish, vaca frita de pollo, is so easy that I now make it just about every week.

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