Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, easy cuban style chicken stew. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Easy Cuban Style Chicken Stew is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Easy Cuban Style Chicken Stew is something which I’ve loved my whole life.
This recipe isn't particularly spicy, as Cuban food is traditionally more robust with wine and aromatics. Great recipe for Easy Cuban Style Chicken Stew. Something my ex-MIL taught me how to make.
To get started with this recipe, we must prepare a few ingredients. You can cook easy cuban style chicken stew using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Easy Cuban Style Chicken Stew:
- Prepare 1 Tablespoon olive or vegetable oil
- Take 1/2 medium onion, peeled and cut into 1/4" wide pieces, vertically
- Make ready 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)
- Take 4 cloves garlic, peeled and rough chopped
- Take 2.5 pounds chicken pieces (bone-in drums and thighs work best, skin on or off, depending on your preference)
- Prepare 1 packet Goya brand sazon con azafran (If you don't have Goya sazon, see last step for substitution)
- Take 2 bay leaves
- Prepare 1.5 teaspoons kosher salt to start
- Take 1/4 teaspoon black pepper
- Get 1 (15 oz.) can tomatoes
- Get 1.5 cups unsalted chicken stock
- Take 1/3 cup frozen peas
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. Return the chicken to the pot.
Instructions to make Easy Cuban Style Chicken Stew:
- 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)
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. Fricase de Pollo (Chicken Fricassee or Fricase en Pollo) is a Cuban style chicken stew recipe that has red peppers, potatoes, green olives, and is cooked in a tomato and spice based sauce. This Fricassee recipe is delicious with bone in or boneless chicken thighs. In a large pot over medium heat, melt butter.
So that’s going to wrap this up for this special food easy cuban style chicken stew recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
