Cuban Chicken Recipe

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"An unusual combination of ingredients. Yummy! Serve over rice. You can put rice into the pot to cook with everything else, but add 2 cups chicken broth and simmer 20 minutes until the rice is done. One fewer pot to wash!"

Ingredients

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  • US
  • Metric
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (12 ounce) can chicken chunks, drained
  • 1/2 cup chopped red bell pepper
  • 1/2 cup raisins
  • 1/2 cup stuffed green olives, sliced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon ground oregano
  • 1/4 teaspoon ground cumin
  • 2 bay leaves

    • Directions

  • Prep
  • Cook
  • Ready In
    1. Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
    2. Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

    Footnotes

    • Cook’s Note:
    • You can put rice into the pot to cook with everything else, but add 2 cups chicken broth and simmer 20 minutes until the rice is done. One fewer pot to wash!

    Nutrition Facts

    Per Serving: 308 calories;12.7 g fat;27.7 g carbohydrates;21.3 g protein;53 mg cholesterol;1013 mg sodium.Full nutrition
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