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 full of 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?
- raisins
- olives
- capers
- lime juice
- orange juice
- tomatoes
- peas
- potato
- roasted peppers
- wine
- onion
- garlic
- chicken
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!
More comforting chicken recipes:
- Fall Apart Dutch Oven Chicken
- Butter Braised Chicken with Fresh Oregano
- Sheet Pan Parmesan Herb Crusted Chicken
- Baked Coconut Mango Chicken
Cuban Chicken Stew with Alcaparrado
Ingredients
- 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
Instructions
- 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.
Notes
Deb
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!
valentina
Thanks Deb! I'll take that as a big compliment coming from you! 🙂
Coco in the Kitchen
Valentina bella, I love that it's Cuban and the delicious punch of flavours.
I've got to try this on the w/end. It's gonna be a winner!
valentina
Colette, thanks so much! Hope you enjoy!!
Sippitysup
As good part of my youth was spent in Florida where I was introduced to these wonderful flavors. Your version is beautiful. GREG
valentina
Greg, thank you! I so appreciate the kind words. 🙂
David
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
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! 🙂
David Scott Allen
Just recently, Mark and I were at our international grocery store (it’s actually an Asian grocery store, but it carries things from all around the world), and we found jars of alcaparrado! Imagine my surprise. I still prefer to make it with my own proportions, but it’s nice to know that it exists still.
valentina
I love that you make your own, David. I'd certainly grab a jar if I did come across it, though. 🙂 ~Valentina
Kurt
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
You are so welcome, Kurt! 🙂 Enjoy!
Rob
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.
valentina
Thanks so much to YOU, Rob! It's one of my favorite comfort food meals. 🙂
Liz
How delicious!! I made a Cuban beef recipe last night...and now it's time to try chicken!! Love the depth of flavor.
valentina
Thanks, Liz. I bet this would be great with beef, too. Now I'm inspired to give that a try. 🙂 ~Valentina
Jeff the Chef
That really is an intreguing ingredient list. I'll bet it tastes fantastic.
valentina
It does! In my humble opinion, of course. 😉 Thanks, Jeff. Hope you try and love it. 🙂 ~Valentina
Kelly | Foodtasia
Wowwwww Valentina! This looks incredible! Love all those flavors!
valentina
Thanks so much, Kelly! Enjoy.:-D ~Valentina
David @ Spiced
Alcaparrado? This is a new one to me! But the ingredients are fairly common...although I wouldn't have expected these in Cuban cuisines. I would've guessed more Moroccan if you hadn't told me. Either way, this stew sounds absolutely delicious. The kind of thing I need to warm me up right about now! 🙂
valentina
Thanks so much, David. I probably shouldn't tell you it's 75 and sunny in LA today. You make stew and I'll make salad. How about that? 😉 ~Valentina
Josette Kool
Hello,
I lived in Tampa, FL as a teenager and grew up with Cuban food and Cuban coffee, but I have never come across this particular recipe. I live by Tampa's "Clarita's Cocina" and the "La Teresita Restaurant" cuisine, and I cut the recipe back for 1 person because my husband recently passed, and I was not disappointed with the flavor. Like most Cuban dishes, it is better the next day after the flavors have had time to meld. It is delicious! Thanks for sharing! This is my new favorite Cuban dish. Served it with a side of black beans and rice, and fried ripe plantains. Juicy and delicious. Truly an awesome recipe!!!
valentina
Hi Josette,
Thank you so much for writing in. First, I'm so sorry about the loss of your husband. I'm really happy you enjoyed this recipe. It's one of my favorites, and yes, it seems to get better with a bit of time. So having leftovers of this is encouraged. 😉 Perfect with the rice and beans! And how awesome to have grown up with Cuban food -- lucky you. Thanks again for your note. Warmly, Valentina
Josette Kool
Awesome recipe!