New culinary word or the day: alcaparrado. Ever heard of it? I hadn’t either, until a few days ago when I read a Cuban recipe in the March issue of Savuer Magazine.
Alcaparrado is a mix of pimento-stuffed olives, capers and raisins. This blend of deliciousness is typically found in a rich, hearty cuban stew called Fricassé de Pollo.
I call my adapted recipe “Cuban-Style” because my version has slightly different ingredients and cooking techniques. The vibe however, is the same as the Fricassé de Pollo.
The vibe of a recipe is important. In my world, anyway.
The look, the feel, the flare — it all sets a mood that goes along with the taste.
The cooking process and your results.
- ¼ cup plus 1 tablespoon olive oil, divided
- 2 cups thinly sliced brown onion
- 4 medium-sized garlic cloves, stems removed and roughly chopped
- 1 (approximately 3¼-pound) whole, cut chicken -- skin off, bone in
- ¾-pounds Idaho Russet potato, peeled and cut into bite-sized pieces
- 1 cup chopped, roasted, peeled red pepper -- from about 1 large red bell pepper (here's How to Roast and Peel a Pepper)
- ¼ cup capers
- 1 cup Spanish olives stuffed with pimentos
- ¾ cup raisins (golden or black)
- ¾ cup frozen peas, thawed
- ¼ cup fresh lime juice (from about 1 large lime)
- ¼ cup fresh orange juice (from about 1 small Naval orange)
- ⅓ cup dry red wine (like Shiraz, Zinfandel, or Merlot)
- 1 (28-ounce) can diced tomatoes in tomato juice
- Sea salt and freshly ground black pepper
- Preheat the oven to 400 degrees F and adjust a rack to the center.
- Coat the bottom of a large (not-to-deep), ovenproof pan with ¼ cup of the olive oil.
- Place the pan over medium heat and add the onion and garlic. Sauté, 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. Sauté 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 sauté 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 400 degree F 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.
If you're wondering why it looks like there are large black olives in the dish, it's because I used jumbo raisins -- they're what I had in the pantry, but I suggest the smaller raisins.