CUBAN CHICKEN STEW (Guisado De Pollo)

Recipe by CountryLady
READY IN: 2hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement