Cuban-Style Chicken Stew

Name: Cuban-Style Chicken Stew
Yield: Serves 4–6
Cuisine: Cuba
Ingredients: Kosher salt and freshly ground black pepper, to taste; ¼ cup fresh orange juice; ¼ cup fresh lime juice; 1 3½–4-lb. chicken, quartered (backbone discarded or saved for stock); ½ cup jarred alcaparrado or ⅓ cup pimiento-stuffed olives and 2 tbsp. capers; 1 cup dry white wine; 1 lb. russet potatoes, peeled and cut into 1″ pieces; 1 cup frozen peas, defrosted; 1 large green bell pepper, stemmed, seeded, and thinly sliced; 1 large white onion, thinly sliced; 3 cloves garlic, lightly smashed; ⅓ cup extra-virgin olive oil; ¼ cup raisins; 1 8-oz. can tomato sauce

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Nitza Villapol, the legendary Cuban cook and author, taught generations of islanders and exiles to make this savory chicken stew. It draws salty-sharp flavor from alcaparrado (a mix of pimiento-stuffed olives and capers) and sweetness from raisins.

Ingredients

¼ cup fresh lime juice
¼ cup fresh orange juice
3 cloves</

Americas
Cuba
Main course
Stew
Gluten-free
Caribbean

Method

Combine lime and orange juices, garlic, chicken, salt, and pepper in a bowl. Cover with plastic wrap and set aside.
Heat oil in an 8-qt. saucepan over medium-high. Remove chicken from marinade and pat dry using paper towels; reserve marinade. Working in batches, cook chicken, flipping once, until browned, 8–10 minutes. Using tongs, transfer chicken to a plate a