Cuban Chicken Stew

Name: Cuban Chicken Stew
Yield: Makes 6 Servings
Cuisine: Cuba
Ingredients: Salt and freshly ground pepper; Whole chicken, 4 lb (2 kg), cut into 8 serving pieces; Fresh flat-leaf (Italian) parsley, ½ cup (¾ oz/20 g) minced; Limes, 2, cut into wedges; Lime juice, ¾ cup (6 fl oz/180 ml), from 6–8 limes; Bay leaf, 1; Yellow onion, 1, thinly sliced; Olive oil, 3 tablespoons; Garlic, 8 cloves, coarsely chopped; Orange juice, ¾ cup (6 fl oz/180 ml)

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Whole chicken, 4 lb (2 kg), cut into 8 serving pieces
Salt and freshly ground pepper

Americas
Cuba
Stew
Main course
Dinner
Gluten-free
Caribbean

Method

Brown the chicken

Season the chicken pieces with salt and pepper. In a large frying pan over medium-high heat, warm the oil. Add the chicken, in batches if necessary, and cook, turning frequently, until browned, about 10 minutes total. Transfer to a Dutch oven or slow cooker. Pour off all but about 1