Cuban-Style Chicken Stew

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

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
Stew
Main course
Caribbean
Gluten-free

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