An unusual combination of ingredients in this Cuban chicken recipe. Yummy! Serve over rice. You can put rice into the pot to cook with everything else, but add 2 cups of chicken broth and simmer for 20 minutes until the rice is done. One fewer pot to wash!
Preparation Details
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4
Ingredients
- 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
- ½ cup chopped red bell pepper
- ½ cup raisins
- ½ cup stuffed green olives, sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon ground oregano
- ¼ teaspoon ground cumin
- 2 bay leaves
Steps
- 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.
- 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.
