Pollo Cubano (Cuban Chicken)


6 boned and skinned chicken breasts

2 potatoes (peeled and cut in small chunks)

2 tbsp olive oil

2 tbsp butter

½ cup flour

1/3 cup white cooking wine

1 large onion (chopped)

3 garlic cloves (minced)

1 (28 oz) can tomatoes with juice

1 green bell pepper (chopped)

½ tsp oregano

½ tsp cumin

½ cup stuffed olives

1 tsp salt

¼ cup raisins (optional)


Rinse and cut chicken breasts in half. Set aside. Preheat the oven to 400 degrees. In the meantime, boil potatoes for about 10 minutes. Drain potatoes and set aside.

Cover chicken breasts with flour (both sides). Use a baking pan and add butter and olive oil. Bring pan to the oven to melt the butter. Tilt around to coat the bottom of the pan evenly. Place the chicken breasts on the pan and then add the wine. Arrange and place the potatoes over the chicken. Reduce the heat to 375 degrees. Let the chicken bake for about 20 minutes.

In the meantime, in a large bowl, add the onion, green bell pepper, garlic, cumin, oregano, salt, olives and raisins. Chop the canned tomatoes and add it with the juice. Add the mixture into the chicken and continue baking the chicken for additional 20 to 30 minutes or until fully cooked.

Serving: about 6

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