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Cuban Chicken

Chicken.delights's picture
  Frying chicken 3 1⁄2 Pound, cut up
  Olive oil/Salad oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced or pressed
  Onion 1 Large, chopped
  Green bell pepper 1 Large, seeded, chopped
  Potatoes 4 Small (Thin Skinned Potatoes)
  Oregano leaves 3⁄4 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Tomato sauce 15 Ounce (1 Large Can)
  Dry white wine/Water 1⁄3 Cup (5.33 tbs)
  Pitted ripe olives 1⁄2 Cup (8 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Frozen peas 1 Cup (16 tbs), thawed

Reserve chicken neck and giblets for other uses, if desired.
Rinse chicken; pat dry.
Heat oil in a 5 to 6-quart pan over medium-high heat.
Add chicken, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Discard all but 2 tablespoons drippings.
Add garlic, onion, and bell pepper to pan.
Cook, stirring, until onion is soft.
Cut potatoes into 1-inch chunks; add to pan along with oregano, cumin, tomato sauce, wine, raisins, olives, and chicken.
Bring to a boil; then reduce heat, cover, and simmer, turning chicken once, until meat near thighbone is no longer pink when slashed (35 to 40 minutes).
Skim and discard fat from sauce.
Stir in peas; cook just until hot.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5050 Calories from Fat 2568

% Daily Value*

Total Fat 287 g441.6%

Saturated Fat 73.2 g366%

Trans Fat 0 g

Cholesterol 1190.6 mg396.9%

Sodium 2043.2 mg85.1%

Total Carbohydrates 278 g92.6%

Dietary Fiber 36.5 g145.9%

Sugars 104.8 g

Protein 327 g654.8%

Vitamin A 159.3% Vitamin C 645.2%

Calcium 51% Iron 157.7%

*Based on a 2000 Calorie diet


Cuban Chicken Recipe