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.
Inspiration for Cuban Chicken Stew
New culinary word for the day: alcaparrado
Have you ever heard of it?
I hadn’t 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 Fricassé de Pollo.
Now whenever you see the word Alcaparrado on a menu, you’ll 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 Fricassé 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.
What is exactly is a comfort food? Read this article to find out!
One of the things that makes this recipe so delicious is this unusual combination of ingredients.
What’s in Cuban Chicken Stew with Alcaparrado?
- lime juice
- orange juice
- roasted peppers
You wouldn’t 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, I’m 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
- ¼ cup plus 1 tablespoon olive oil, divided
- 2 cups yellow onion, thinly sliced
- 4 medium-sized garlic cloves, stems removed, roughly chopped
- 1 approximately (3¼-pound) whole chicken, cut up, skin off, bone in
- ¾ 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
- 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 or Zinfandel)
- 1 (28-ounce) can diced tomatoes in tomato juice
- salt and freshly ground black pepper
- Preheat the oven to 400°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°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.