Cuban-Style Chicken Stew Entrees, Recipes


8 bone-in, skin-on chicken thighs or 1 (3 1⁄2–4-lb.) chicken, quartered
1⁄4 cup fresh lime juice
1⁄4 cup fresh orange juice
3 cloves garlic, lightly smashed
1⁄3 cup olive oil
1 large green or red bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 cup dry white wine or low sodium chicken stock
1 lb. Yukon gold potatoes, peeled and cut into 1″ pieces
1⁄4 cup pimento-stuffed olives
2 tbsp. capers
1⁄4 cup raisins
1 cup frozen peas, defrosted
1 (8-oz.) can tomato sauce
Kosher salt and freshly ground black pepper, to taste


  1. Combine lime and orange juice, garlic, chicken, ½ tsp salt, and ½ tsp black pepper in a bowl and mix well. Cover with plastic wrap; chill 1-2 hours.
  2. Heat oil in an 8-qt. saucepan over medium-high heat.
  3. Remove chicken from marinade; pat dry using paper towels and reserve marinade. Working in batches, cook chicken, flipping once, until browned, 8–10 minutes. (Optional step, skip browning chicken)
  4. Transfer chicken to a plate.
  5. Add bell pepper and onion to pan; cook until soft, 6–8 minutes. Add wine (or stock); cook, scraping up browned bits from bottom of pan, until reduced by half, 5–7 minutes.
  6. Return chicken to pan and add reserved marinade, potatoes, olives, raisins, tomato sauce, salt, pepper, and 1⁄2 cup water; boil. Reduce heat to medium-low; cook, covered, until chicken and potatoes are tender, about 45 minutes.
  7. Stir in peas before serving.