Picadillo Cuban Chicken Stew
1 hour
Serves: 4
The pairing of spices, dried fruit, and salty brined olives or capers with meat is distinctly Spanish—and is a favorite way to season ground meat in Cuba. A slow-cooked chicken stew seasoned up the same way is warming and really delicious if made a day ahead so the flavors bloom.
Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon smoked paprika
- Coarse salt and freshly ground pepper to taste
- 5 to 8 (20 ounces) Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 6 cloves garlic, finely chopped
- 1/2 cup fire-roasted crushed tomatoes
- 1/3 cup chopped pimiento-stuffed green olives
- 2 tablespoons capers
- 1/4 cup raisins
- 1/2 cup dry red wine
- Finely chopped fresh cilantro leaves to taste
Instructions
- Mix flour, oregano, paprika, salt, and pepper in shallow dish. Dredge chicken in mixture, shaking off excess.
- Heat 2 tablespoons oil in Dutch oven over medium-high heat. Brown chicken in batches; remove to plate. Heat remaining 1 tablespoon oil; add onion, bell pepper, and garlic; cook, stirring occasionally, about 1 minute. Reduce heat to low; stir in crushed tomatoes, olives, capers, raisins, and wine. Simmer about 10 minutes.
- Return chicken and any juices back to pan. Coat with sauce; cover pan and simmer about 25 minutes or until chicken is no longer pink in center and tender. Cook to internal temp of 165°F.
- Serve chicken with sauce, sprinkled with cilantro.