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 was immediately taken with this delectable combination of sweet and salty in this beautiful comfort meal. 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.
And winter, spring, summer or fall, I’m always up for comfort food. So please enjoy! The cooking process and your results.