Cuban-Style Chicken Stew Recipe

Cuban-Style Chicken StewNew 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.

Cuban-Style Chicken StewI 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.

Cuban-Style Chicken Stew

Cuban-Style Chicken Stew Recipe
Cook time
Total time
Serves: Serves about 6
  • 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
  1. Preheat the oven to 400 degrees F and adjust a rack to the center.
  2. Coat the bottom of a large (not-to-deep), ovenproof pan with ¼ cup of the olive oil.
  3. 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.
  4. 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.
  5. Add the potatoes to the pan and sauté just to brown them, about 4 minutes.
  6. Then add the roasted pepper, capers, olives, raisins and peas. Stir to blend and cook for a minute or so.
  7. Mix the citrus juices with the wine and pour the mixture into the pan. Stir to blend and cook for another minute.
  8. Now add the tomatoes, mix, and bring to a boil.
  9. 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.
  10. Cover the pan with a lid or foil and place it in the preheated 400 degree F oven.
  11. 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.)
  12. Remove from the oven and let the dish rest for 10 to 15 minutes before serving.
I love roasting my own peppers (here's how), however if you want to save time, you can use good quality roasted and peeled peppers from a jar.

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.
Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!


  1. says

    Oh the fresh zing of citrus paired with raisins, olives and garlic is outstanding! What a vibrant dinner recipe that does indeed bridge the seasons!

  2. says

    I have a great Jacques Pépin recipe for Arroz con Pollo that calls for alcaparrado, and I used to be able to find it premixed in a jar. The store stopped carrying it so, like you, I made my own. It was SO much better that I never looked for it in the grocery store again! This chicken stew sounds incredible and I definitely will enjoy both cooking and eatin it. And Mark will, too! Thanks, Valentina!

    • valentina says

      David, I looked for it in a jar and couldn’t find it. Glad to hear it’s better to make your own — which always seems to be the case. I love these flavors! Maybe we should bottle our own! 🙂

  3. Kurt says

    I saw the Savuer version but yours sounds so much better. Maybe using the red wine does it for me. I’m trying this week. Thank you.

    • valentina says

      You are so welcome, Kurt! It’s going to be included in “Top 20 Comfort Food Recipes,” in a post I’ll have on the site in the next few days. 🙂 Enjoy!

  4. Rob says

    I changed the cooking order somewhat (chicken, potatoes, onions), and did not add the olive oil at the end, but otherwise followed the recipe. The result was very tasty, and warmed up well the next day. I certainly plan on making it in the future. Thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: