Stewed Chicken with Tomatoes, Green Olives, and Raisins
With sweet and salty overtones, this rustic, vegetable-filled chicken stew shares some of the same ingredients-the tomatoes, raisins, and olives as the renowned Cuban beef dish, picadillo. This, of course, can be served hot. As it cools to room temperature, though, is when the flavors, especially in the sauce, are best. They meld together in an indescribably luxurious way.
If you have any sauce left over, use it as the base for a soup. Simply reheat and add cooked beans or pasta.
Ingredients
- 1 roasting chicken 4 ½ pounds
- 2 chicken breast halves on the bone, with skin, about 12 ounces each
- 3 large white potatoes 1 ½pounds
- 6 thin medium carrots
- 1 red onion
- 3 garlic cloves
- 3 large tomatoes
- 12 flat-leaf parsley sprigs
- 12 cilantro sprigs
- 2 tablespoons extra-virgin olive oil
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 2 small bay leaves
- 10 whole black peppercorns
- 1 tablespoon salt
- 1 cup dark raisins
- 1 pitted green cup olives
Instructions
- Cut the whole chicken into 8 pieces. Wash them, along with the 2 additional breasts, and shake off the excess water. Cut away all fat and extra skin. Reserve.
- Peel the potatoes, cut each in 8 pieces, and put in a bowl with
- plenty of water. Peel and trim the carrots and cut into chunks,
- about 4 per carrot. Add to the bowl with the potatoes.
- Peel, trim, and cut the onion into large chunks. Peel and trim the garlic.
- Wash the tomatoes and cut into large chunks.
- Tie the parsley and cilantro sprigs together with kitchen string.
- In this order, put the tomatoes, garlic, and onion in a blender or food processor and puree.
- Drain the potatoes and carrots.
- In a large, heavy pot, heat the olive oil over medium heat, add the puree, and cook it, partially covered, for about 15 minutes. Add the chicken broth, cumin, bay leaves, herb bouquet, drained vegetables, peppercorns, and salt and stir well. Put the chicken pieces in the sauce and bring the mixture to a boil. Reduce the heat to the lowest possible setting, cover, and simmer for 45 minutes.
- Add the raisins and olives, stir to combine, and cook for another 15 minutes. Remove the pan from the heat and let the stew cool slightly.
- With a slotted spoon, place the chicken, vegetables, olives, and raisins on a large platter. Remove the herb bouquet and bay leaves from the sauce and discard.
- Return the pot to the heat and reduce the sauce over high heat until thick, about 15 minutes. Pour some of the sauce over the chicken. Let stand at room temperature for 1 to one and a half hours before serving.