FryBoy
New member
I made this very authentic Cuban chicken recipe for dinner tonight. I'm not a big fan of Cuban food, but this was great! It's a variant on the classic Cuban dish Arroz con Pollo (Chicken and Rice) but substitutes potatoes for the rice. The recipe was in a very old Cuban cookbook carried out of Cuba by a refuge nearly 40 years ago and widely shared with the Cuban community in New England.
Cuban Stewed Chicken
(Pollo Guisado)
2 tablespoons olive oil
3 to 4 pounds chicken thighs, skin removed
1 green bell pepper, cored, seeded, and cut into thin strips
1 red bell pepper, cored, seeded, and cut into thin strips
1 large onion, coarsely chopped
4 garlic cloves, finely chopped
1 cup canned tomato sauce
2 tomatoes, cored and coarsely chopped
1 cup dry sherry
1 cup water
3 medium russet potatoes, peeled and quartered
½ cup pimiento-stuffed green olives, quartered
¼ cup raisins
1 bay leaf
⅛ teaspoon ground cumin
½ teaspoon coarse salt
½ teaspoon pepper
Heat the oil in a large flameproof casserole; brown chicken on all sides. Set chicken aside.
Add bell peppers and onion to pan and cook over medium heat, stirring often, for 10 minutes, or until soft.
Add the garlic and continue cooking for 1 minute.
Stir in the tomato sauce and tomatoes. Bring to a boil and cook for 1 minute.
Add sherry, water, potatoes, olives, raisins, bay leaf, cumin, salt, and pepper; bring to boil.
Return chicken to the pan; bring to a boil.
Reduce heat to medium-low, cover, and simmer for 30 to 40 minutes, or until the chicken and potatoes are very tender.
Remove the bay leaf. Adjust seasoning, and serve.
Cuban Stewed Chicken
(Pollo Guisado)
2 tablespoons olive oil
3 to 4 pounds chicken thighs, skin removed
1 green bell pepper, cored, seeded, and cut into thin strips
1 red bell pepper, cored, seeded, and cut into thin strips
1 large onion, coarsely chopped
4 garlic cloves, finely chopped
1 cup canned tomato sauce
2 tomatoes, cored and coarsely chopped
1 cup dry sherry
1 cup water
3 medium russet potatoes, peeled and quartered
½ cup pimiento-stuffed green olives, quartered
¼ cup raisins
1 bay leaf
⅛ teaspoon ground cumin
½ teaspoon coarse salt
½ teaspoon pepper
Heat the oil in a large flameproof casserole; brown chicken on all sides. Set chicken aside.
Add bell peppers and onion to pan and cook over medium heat, stirring often, for 10 minutes, or until soft.
Add the garlic and continue cooking for 1 minute.
Stir in the tomato sauce and tomatoes. Bring to a boil and cook for 1 minute.
Add sherry, water, potatoes, olives, raisins, bay leaf, cumin, salt, and pepper; bring to boil.
Return chicken to the pan; bring to a boil.
Reduce heat to medium-low, cover, and simmer for 30 to 40 minutes, or until the chicken and potatoes are very tender.
Remove the bay leaf. Adjust seasoning, and serve.
