Francaise De Pollo (Cuban-Style Chicken Stew)

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4 bone-in chicken thighs

1 med onion, diced med

2 garlic cloves, diced

1/2 8 oz can tomato paste

1 8 oz can tomato sauce

2 colored peppers, diced

1 bay leaf

2 oz tumeric

8-10 green olives, small

3 med potatoes, cut large

2 oz chicken base

8 oz chicken stock or broth

8 oz dry white wine or vino seco

1 bunch freshly chopped cilantro

Garnishes are: Peas and roasted red pepper strips

Served over white rice, jasmine preferred


In a medium sized stove top casserole, add 4 oz olive oil on med heat. Place chicken, skin side down. Allow to crisp, 5-7 minutes.

Then start adding onion, garlic, peppers, and tumeric. Turn over and continue to add tomato paste, sauce, chicken base, stock/broth, bay leaf, potatoes, dry white wine and bring to a boil for 15 minutes. 

Let simmer for 30 minutes. Remove bay leaf, add olives and cilantro.

Serve over white rice, garnished with peas and roasted red pepper strips.