Easiest Way to Make Tasty Easy Cuban Style Chicken Stew

Easy Cuban Style Chicken Stew. Cuban-Style Chicken Stew (Fricasé de Pollo) Nitza Villapol, the legendary Cuban cook and author, taught generations of islanders and exiles to make this hearty chicken stew. Mix the garlic, salt, pepper and paprika to a paste. Rub into the chickens thoroughly, inside and out.

Alcaparrado is a mix of pimento-stuffed olives, capers and raisins. This blend of deliciousness is typically found in a rich, hearty Cuban chicken stew called Fricassé de Pollo. 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. You can cook Easy Cuban Style Chicken Stew using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Easy Cuban Style Chicken Stew

1. Prepare of olive or vegetable oil.
2. Prepare of medium onion, peeled and cut into 1/4" wide pieces, vertically.
3. Prepare 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. You need of garlic, peeled and rough chopped.
5. You need of chicken pieces (bone-in drums and thighs work best, skin on or off, depending on your preference).
6. It's of Goya brand sazon con azafran (If you don't have Goya sazon, see last step for substitution).
7. You need of bay leaves.
8. You need of kosher salt to start.
9. It's of black pepper.
10. It's of can tomatoes.
11. It's of unsalted chicken stock.
12. Prepare of frozen peas.

This hearty chicken-and-plantain stew is an easy and delicious way to prepare plantains - or cooking bananas - which are a common ingredient in stews, soups, and casseroles throughout Latin America. Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Chicken stews are just about the most comforting comfort foods out there. Find recipes for slow cooker chicken stews, chicken and dumplings, Brunswick stew, fricassee, and other stews from around the world.

Easy Cuban Style Chicken Stew step by step

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! :).
6. 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).

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. The vibe however, is the same. Return chicken to pan and add reserved marinade, the potatoes, alcaparrado, raisins, tomato sauce, salt, pepper, and ½ cup water and bring to a boil.