Recipe: at dinner Easy Cuban Style Chicken Stew

Recipe: at dinner Easy Cuban Style Chicken Stew Delicious, fresh and tasty.

Easy Cuban Style Chicken Stew. Great recipe for Easy Cuban Style Chicken Stew. Something my ex-MIL taught me how to make. Some people don't like to use the Goya sazón packets, but they're kind of a staple in lots of Latin American kitchens, and even an abuela who makes everything else from scratch.

Add the potatoes and the water or chicken stock.

If the sauce is too watery by the time the chicken is cooked, uncover, raise the heat and boil until the sauce thickens.

This Cuban Chicken Stew has ingredients found in Alcaparrado, which you'll learn all about as you read on.

You can have Easy Cuban Style Chicken Stew using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Easy Cuban Style Chicken Stew

1. Prepare 1 Tablespoon of olive or vegetable oil.

2. It’s 1/2 of medium onion, peeled and cut into 1/4" wide pieces, vertically.

3. You need 1/2 of 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).

4. Prepare 4 cloves of garlic, peeled and rough chopped.

5. You need 2.5 pounds of chicken pieces (bone-in drums and thighs work best, skin on or off, depending on your preference).

6. Prepare 1 packet of Goya brand sazon con azafran (If you don't have Goya sazon, see last step for substitution).

7. It’s 2 of bay leaves.

8. You need 1.5 teaspoons of kosher salt to start.

9. It’s 1/4 teaspoon of black pepper.

10. Prepare 1 (15 oz.) of can tomatoes.

11. It’s 1.5 cups of unsalted chicken stock.

12. Prepare 1/3 cup of frozen peas.

It's a hearty, comforting stew that explodes with delicious flavors.

New culinary word for the day: alcaparrado.

Have you ever heard of it?

I hadn't either, until I read a Cuban recipe in Savuer.

Easy Cuban Style Chicken Stew instructions

1. 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..

2. 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.).

3. 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..

4. 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..

5. Serve with your starch of choice. The stewing liquid, and lots of it, is delicious over plain steamed rice.

Enjoy! :).

1. 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).

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.

Add small additional amounts of water if needed.

Add the potatoes and stir gently.