Cuban Chicken Stew Recipes

CUBAN CHICKEN STEW

Steps:

• Rinse chicken pieces and pat dry.
• Cut breast halves, if used, in half crosswise.
• Heat oil in a wide frying pan over medium heat.
• Add chicken, 4 or five pieces at a time (do not crowd).
• and cook until well browned on all sides.
• Remove pieces as they brown and transfer to a deep 5 to 6 quart casserole.
• When all chicken is browned, pour off and discard all but 2 T of the drippings.
• Add onions and bell peppers to drippings in pan.
• Cook, stirring often, until onions are soft but not browned.
• Stir in garlic, oregano, and cumin; then add tomato sauce and wine.
• Cook, stirring often until sauce comes to a boil.
• Boil gently, uncovered for 5 minutes.
• Peel potatoes, if desired, and cut into quarters.
• Add to chicken with raisins and olives.
• Pour sauce over chicken.
• (At this point, you may cover and refrigerate for up to a day).
• Bake covered in a 375 oven until meat near bone is no longer pink when slashed and potatoes are tender (1 and 1/2 hours).
• Stir in peas.
• Insulate to transport hot.
• Offer salt to add to taste.

CUBAN CHICKEN STEW (GUISADO DE POLLO)

Steps:

• Mix the garlic, salt, pepper and paprika to a paste.
• Rub into the chickens thoroughly, inside and out.
• If possible, season the chickens the day before they are to be used.
• Heat the olive oil in a saucepan or casserole.
• Add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside.
• Add the chicken pieces & brown well on all sides; remove & set aside.
• Pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom.
• Return the onions & chicken pieces to the saucepan along with the bay leaf.
• Cover and cook over low heat for 1 hour.
• Add small additional amounts of water if needed.
• Add the potatoes and stir gently.
• Cover and cook over low heat for 20 minutes
• Correct seasoning.
• Add the beans, olives, and pimentos and cook over low heat for 10 minutes.
• The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.

CUBAN CHICKEN

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
• Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

CHICKEN FRIED STEAK CUBAN STYLE

Steps:

• In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.
• In a large, deep skillet, heat 1inch oil over medium high heat.
• Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.