Cuban Chicken Stew

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READY IN: 2hrs 30mins
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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