Best Cuban Chicken Stew Recipes

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CUBAN CHICKEN STEW (GUISADO DE POLLO)



CUBAN CHICKEN STEW (Guisado De Pollo) image

Found on the net & posted in response to a request. Substitute rice for potatoes, if desired. After making this for the first time myself, I made some minor changes in the steps to improve the recipe.

Provided by CountryLady

Categories     Stew

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 13

3 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
2 teaspoons spanish paprika
3 lbs chicken, disjointed
1/4 cup olive oil
3 onions, chopped
1 bay leaf
1/2 cup white wine
3 potatoes, peeled and cubed
1 can French style green bean
1/2 cup sliced green olives
1/2 cup sliced pimiento

Steps:

  • Mix the garlic, salt, pepper and paprika to a paste.
  • Rub into the chickens thoroughly, inside and out.
  • If possible, season the chickens the day before they are to be used.
  • Heat the olive oil in a saucepan or casserole.
  • Add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside.
  • Add the chicken pieces & brown well on all sides; remove & set aside.
  • Pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom.
  • Return the onions & chicken pieces to the saucepan along with the bay leaf.
  • Cover and cook over low heat for 1 hour.
  • Add small additional amounts of water if needed.
  • Add the potatoes and stir gently.
  • Cover and cook over low heat for 20 minutes
  • Correct seasoning.
  • Add the beans, olives, and pimentos and cook over low heat for 10 minutes.
  • The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.

Nutrition Facts : Calories 515.9, Fat 30.1, SaturatedFat 7.3, Cholesterol 103.5, Sodium 966.5, Carbohydrate 28.8, Fiber 4.8, Sugar 4.3, Protein 29.3

POLLO AL COLMAO (CUBAN CHICKEN STEW WITH OLIVES)



Pollo Al Colmao (Cuban Chicken Stew With Olives) image

This wonderful recipe is from El Colmao in Koreatown, Los Angeles, California. The restaurant serves the chicken with rice and black beans.

Provided by Member 610488

Categories     Chicken Thigh & Leg

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil, divided
2 teaspoons vegetable oil, divided
1/2 large onion, sliced thinly into half-rings
1 large onion, chopped, divided
3 garlic cloves, thinly sliced
3 lbs chicken pieces
1 3/4 teaspoons salt, divided
1/2 teaspoon white pepper, divided
3/4 cup dry white wine, divided
1 tomatoes, seeded and chopped
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup sweet peas
1 teaspoon paprika
1/4 cup chili powder
1 cup green olives, pitted whole

Steps:

  • Heat the oven to 350 degrees F.
  • In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and sauté, stirring frequently, until softened and translucent, 3 to 5 minutes.
  • Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.
  • Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven.
  • Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.
  • Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.
  • To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.
  • Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.
  • Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.

Nutrition Facts : Calories 489.9, Fat 31.4, SaturatedFat 7.4, Cholesterol 103.5, Sodium 1816.8, Carbohydrate 19.6, Fiber 6.3, Sugar 9.8, Protein 29.9

CUBAN CHICKEN STEW



Cuban Chicken Stew image

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.

Provided by Recipe Junkie

Categories     One Dish Meal

Time 2h30m

Yield 12-15 serving(s)

Number Of Ingredients 15

4 1/2 lbs meaty chicken pieces, such as breasts, thighs and legs
2 tablespoons olive oil or 2 tablespoons salad oil
2 medium onions, thinly sliced
1 red bell pepper
1 green bell pepper, seeded and finely chopped
4 garlic cloves, minced (or pressed)
1 1/2 teaspoons dry oregano
1 1/2 teaspoons dry cumin
2 (15 ounce) cans tomato sauce
1/2 cup dry white wine or 1/2 cup regular-strength chicken broth
8 small thin-skinned red potatoes (about 1 and 1/2 lbs total)
1 cup raisins
1 cup pitted ripe olives
2 cups frozen peas, thawed
salt

Steps:

  • 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.

Nutrition Facts : Calories 437.9, Fat 19.7, SaturatedFat 5, Cholesterol 77.6, Sodium 581.6, Carbohydrate 40.6, Fiber 5.6, Sugar 14.2, Protein 24.6

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