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Nutrition Facts
Serving Size 1 (382g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 cup green olives
Calories 515
Calories from Fat 271		(52%)
Amount Per Serving		%DV
	Total Fat 30.1g	46%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 15.2g
	Polyunsaturated Fat 5.6g
	Trans Fat 0.0g
Cholesterol 103mg		34%
Sodium 966mg		40%
Potassium 897mg		25%
Total Carbohydrate 28.8g		9%
	Dietary Fiber 4.8g	19%
	Sugars 4.3g
Protein 29.3g		58%
detailed view... how is this calculated?

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CUBAN CHICKEN STEW (Guisado De Pollo)

Recipe #77748 | 2¼ hours | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: CountryLady
Dec 2, 2003

Found on the net & posted in response to a request. Substitute rice for potatoes, if desired. After making this for the first time myself, I made some minor changes in the steps to improve the recipe.

SERVES 6 (change servings and units)

Ingredients

3 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
2 teaspoons spanish paprika
3 lbs chicken, disjointed
1/4 cup olive oil
3 onions, chopped
1 bay leaf
1/2 cup white wine
3 potatoes, peeled and cubed
1 can French style green bean
1/2 cup sliced green olive
1/2 cup sliced pimientos

Directions

1
Mix the garlic, salt, pepper and paprika to a paste.
2
Rub into the chickens thoroughly, inside and out.
3
If possible, season the chickens the day before they are to be used.
4
Heat the olive oil in a saucepan or casserole.
5
Add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside.
6
Add the chicken pieces & brown well on all sides; remove & set aside.
7
Pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom.
8
Return the onions & chicken pieces to the saucepan along with the bay leaf.
9
Cover and cook over low heat for 1 hour.
10
Add small additional amounts of water if needed.
11
Add the potatoes and stir gently.
12
Cover and cook over low heat for 20 minutes
13
Correct seasoning.
14
Add the beans, olives, and pimentos and cook over low heat for 10 minutes.
15
The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.

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Featured Reviews for This Recipe

From: Dizzyfreedom

On Dec 16, 2006

Yummy! I used chicken leg quarters and it turned out perfectly. I also had to use regular cut green beans since thats all I had on hand. FYI...I added about a 1/2 a cup of water, as it said 'add additional amounts of water if needed.'

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From: Bachelorette

On Oct 18, 2006

Good home cooking. I used boneless skinless chicken thighs, so they cooked in less time and I had to add in the potatoes earlier. Don't use thighs - they made the sauce way to fatty - next time I'll use breasts. Very tasty.

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From: Jewelies

On May 29, 2005

Very tasty and easy to make. The potatoes thickened this nicely and the olives are a lovely addition. Thanks CountryLady!

1 person found this review helpful

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From: KITTENCAL

On Jul 29, 2004

This chicken dish was fantastic CL! I am rating much more than 5 stars...I marinated the chicken overnight as stated, and baked it early the following morning, we had it for yesterday's dinner in the evening, great blend of flavors, I just love dishes with olives in them, I did use more garlic than called for (about 2 tablespoons!), otherwise, made as directed...we loved it, thanks for sharing another winner CL, I will make this again!...Kittencal