Nana’s Cuban Chicken Stew

You Will Need:

Extra Virgin Olive Oil (2 swirls)
Garlic- 6 Cloves
Onion- 1 large (sliced and divided)
1 Tsp Crushed Red Pepper
1 Green Pepper- Quartered
1 Cup of White Wine
3 Chicken Legs
3 Chicken Thighs
2 Chicken Breasts
15 oz can of Tomato Sauce
1 Tbls of Parsley

1 Bay Leaf
Kosher Salt and Black Pepper
1 Pack of Sazon Seasoning (with Azafran)
3 Medium Potatoes- Peeled and Quartered
3 Large Carrots- Peeled and cut into 1 inch pieces
1 Cup of Green Olives
4 Cups of Cooked White Rice


Get Cooking

1 – In a large dutch oven, swirl EVOO into bottom of pan. Brown the garlic and half of the onions. Add red pepper and sauté for 5 mins till onions are soft

2 – in a blender, add green pepper, rest of the onions and white wine. Blend until creamy. Add that to the pot. Then add the chicken, tomato sauce, parsley, bay leaf, salt and pepper and Sazon. Bring to a boil and simmer 10-15 mins.

3 – Then add the potatoes, carrots and olives. Simmer for an additional 45 mins to 1 hour. Serve over white rice.


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