Cuban Chicken Stew Food

SLOW COOKER CUBAN-STYLE CHICKEN STEW RECIPE

Steps:

• Coat slow cooker with cooking spray then add all ingredients except salt, pepper and lemon juice. Cover and cook on low heat for 6-8 hours or potatoes are tender and chicken becomes fall-apart tender.
• Stir in lemon juice and season to taste with salt and pepper. If you would like your dish to be a bit thicker, just remove a few potatoes to a plate, mash them and stir them back into the broth. Remove bay leaves and serve over rice if desired, but we like it just as it is. Garnish with avocado, cilantro and queso fresco or crumbled feta. Enjoy!

CUBAN CHICKEN

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
• Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

CUBAN-INSPIRED SLOW COOKER CHICKEN

Steps:

• Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
• Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
• Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.

CUBAN STEW

Steps:

• If using beef cubes, boil beef cubes for 1 1/2 hours.
• Shred beef and save.
• Saute onions, peppers and chorizo in oil until vegetables are translucent.
• Add the garbanzo beans with the juice from the can, the tomato sauce, cumin, salt, pepper, garlic powder, potatoes and shredded beef and simmer covered for about an hour and a half- I like the potatoes to be very soft- cook to your preferred doneness.

CUBAN CHICKEN STEW

Steps:

• Rinse chicken pieces and pat dry.
• Cut breast halves, if used, in half crosswise.
• Heat oil in a wide frying pan over medium heat.
• Add chicken, 4 or five pieces at a time (do not crowd).
• and cook until well browned on all sides.
• Remove pieces as they brown and transfer to a deep 5 to 6 quart casserole.
• When all chicken is browned, pour off and discard all but 2 T of the drippings.
• Add onions and bell peppers to drippings in pan.
• Cook, stirring often, until onions are soft but not browned.
• Stir in garlic, oregano, and cumin; then add tomato sauce and wine.
• Cook, stirring often until sauce comes to a boil.
• Boil gently, uncovered for 5 minutes.
• Peel potatoes, if desired, and cut into quarters.
• Add to chicken with raisins and olives.
• Pour sauce over chicken.
• (At this point, you may cover and refrigerate for up to a day).
• Bake covered in a 375 oven until meat near bone is no longer pink when slashed and potatoes are tender (1 and 1/2 hours).
• Stir in peas.
• Insulate to transport hot.
• Offer salt to add to taste.

BAKED CUBAN CHICKEN

Steps:

• Place chicken pieces in a large bowl. Add onion, lemon juice, Worcestershire sauce, garlic, allspice, onion powder, cumin, red pepper flakes, salt, and pepper. Stir thoroughly. Cover and refrigerate for 1 hour, or overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Heat oil in a large skillet. Add chicken pieces, reserving marinade in the bowl. Pan-fry chicken until browned, about 5 minutes per side. Transfer to the prepared baking dish. Pour reserved marinade on top.
• Bake in the preheated oven until juices run clear, about 40 minutes.

CUBAN CHICKEN STEW (GUISADO DE POLLO)

Steps:

• Mix the garlic, salt, pepper and paprika to a paste.
• Rub into the chickens thoroughly, inside and out.
• If possible, season the chickens the day before they are to be used.
• Heat the olive oil in a saucepan or casserole.
• Add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside.
• Add the chicken pieces & brown well on all sides; remove & set aside.
• Pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom.
• Return the onions & chicken pieces to the saucepan along with the bay leaf.
• Cover and cook over low heat for 1 hour.
• Add small additional amounts of water if needed.
• Add the potatoes and stir gently.
• Cover and cook over low heat for 20 minutes
• Correct seasoning.
• Add the beans, olives, and pimentos and cook over low heat for 10 minutes.
• The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.

CHICKEN STEW

Steps:

• Combine potatoes, carrots, celery, onion, garlic, chicken broth and cream of chicken soup and seasonings in a dutch oven.
• Bring to a boil then reduce heat to a simmer for 20 minutes or until vegetables are semi-tender.
• Melt butter in a medium skillet and brown chicken until no longer pink. Add to vegetable mixture along with frozen peas.
• Cover and simmer until vegetables are tender. Serve over warm biscuits.

POLLO AL COLMAO (CUBAN CHICKEN STEW WITH OLIVES)

Steps:

• Heat the oven to 350 degrees F.
• In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and sauté, stirring frequently, until softened and translucent, 3 to 5 minutes.
• Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.
• Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven.
• Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.
• Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.
• To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.
• Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.
• Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.

FRICASé DE POLLO ~ CHICKEN FRICASSEE

Steps:

• In a large bowl, place the garlic, salt and pepper, and sour orange juice to make the marinade. Place the pieces of chicken in the bowl, making sure to soak both sides of the chicken, and cover and refrigerate for 2 to 3 hours. For the chicken pieces, you may use a combination of thighs, wings, and breasts.
• Take the pieces of chicken out of the bowl, and using a dutch oven, lightly brown them on both sides using cooking oil, making sure not to overcook them or burn them. Place the pieces of chicken on a paper towel covered dishes as they are fried.
• Add the onions, green bell pepper, and chicken pieces over medium-high heat and saute until the onions are translucent.
• Add marinade from the bowl, along with tomato sauce, wine, potatoes, olives, oregano, cumin, capers, and bay leaves. Cover pot and reduce the heat to low and let simmer for 30 minutes, stirring occasionally.
• When done, the potatoes should be cooked and somewhat soft. Place in a large serving dish and serve with white rice.