This Cuban Chicken Stew has ingredients found in Alcaparrado, which youll learn all about as you read on. Its a hearty, comforting stew that explodes with delicious flavors.
Inspiration for Cuban Chicken Stew
New culinary word or the day: alcaparrado
Have you ever heard of it?
I hadnt either, until I read a Cuban recipe in Savuer Magazine.
What is Alcaparrado?
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 Fricass de Pollo.
Now whenever you see the word Alcaparrado on a menu, youll feel like the coolest one at the table, as you explain its meaning to everyone else.
I was immediately taken with this delectable combination of sweet and salty flavors in this beautiful comfort food meal.
My recipe is really Cuban-Style because it has slightly different ingredients and cooking techniques than Fricass de Pollo. The vibe however, is the same.
The look, the feel, the flare it all sets a mood that goes along with the taste.
Whats in Cuban Chicken Stew with Alcaparrado?
- lime juice
- orange juice
- roasted peppers
You wouldnt necessarily expect to see these ingredients together, but it works really well.
How to Serve it
I love serving this over rice, but it is also wonderful on pasta or alongside French bread or rolls. You could even use the sauce alone, without the chicken, for a delightful vegetarian dish.
Winter, spring, summer or fall, Im always up for comfort food.
I hope you enjoy this Cuban Chicken Stew with Alcaparrado as much as my family and I do. The cooking process and your results!
Cuban Chicken Stew with Alcaparrado
This Cuban Chicken Stew has ingredients found in Alcaparrado, which you'll learn all about as you read on. It's a hearty, comforting stew that explodes with delicious flavors.
- cup plus 1 tablespoon olive oil, (divided)
- 2 cups yellow onion, (thinly sliced)
- 4 medium-sized garlic cloves, (stems removed, roughly chopped)
- 1 approximately (3-pound) whole chicken, (cut up, skin off, bone in)
- pounds Idaho Russet potato (peeled and cut into bite-sized pieces)
- 1 cup roasted red pepper (click here for How to Roast and Peel a Pepper), (peeled and roughly chopped)
- cup capers
- 1 cup Spanish olives stuffed with pimentos
- cup raisins ((golden or black))
- cup frozen peas, (thawed)
- cup fresh lime juice ((from about 1 large lime))
- cup fresh orange juice ((from about 1 small Naval orange))
- cup dry red wine ((like Shiraz or Zinfandel))
- 1 (28-ounce) can diced tomatoes in tomato juice
- salt and freshly ground black pepper
Preheat the oven to 400F and adjust a rack to the center.
- Coat the bottom of a large (not-to-deep), ovenproof pan with cup of the olive oil.
- Place the pan over medium heat and add the onion and garlic. Saut, stirring every few minutes, until the onions are golden brown, about 15 minutes.
- Season both sides of the chicken pieces with a bit of salt and pepper. Move the onions and garlic to the sides of the pan and add the chicken. Saut just to brown the surface, about 1 minute per side. Remove the chicken from the pan and place it on a large plate. Set aside.
- Add the potatoes to the pan and saut just to brown them, about 4 minutes.
- Then add the roasted pepper, capers, olives, raisins and peas. Stir to blend and cook for a minute or so.
- Mix the citrus juices with the wine and pour the mixture into the pan. Stir to blend and cook for another minute.
- Now add the tomatoes, mix, and bring to a boil.
- Reduce the heat to low and return the chicken to the pan, smooth/top sides up, burying it in the sauce, with just the top exposed.
Cover the pan with a lid or foil and place it in the preheated 400F oven.
- Cook for 20 minutes, uncover, drizzle with the remaining tablespoon of olive oil and sprinkle with a bit of salt and pepper. Then cook just until the chicken is cooked through, about 10 minutes. (You can check buy cutting into the thickest piece.)
- Remove from the oven and let the dish rest for 10 to 15 minutes before serving.
I love roasting my own peppers (heres how), however if you want to save time, you can use good quality roasted and peeled peppers from a jar.
If youre wondering why it looks like there are large black olives in the dish, its because I used jumbo raisins theyre what I had in the pantry, but I suggest the smaller raisins.