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Cuban Chicken Stew with Alcaparrado

Valentina K. Wein
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.
5 from 5 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Cuban
Servings 6
Calories 476 kcal


  • 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)
  • 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.


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.
Keywords chicken for family dinner, comfort food recipes for fall and winter, chicken for dinner parties
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