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Cuban chicken stew


  • Heat a thin layer of oil in a large non-stick pan and cook the floured and seasoned chicken, covered, for about 10 mins until browned all over. Remove.
  • Add a little fresh oil to the pan, if needed, and gently saute the capsicums, red onion and garlic until tender. Then add the sambel, pasta sauce, dry sherry, stock and seasonings. Mix well and bring to the boil, before adding the potatoes, raisins, bay leaves and olives.
  • Return the chicken to the pan in one layer, cover and bring to the boil. Then turn the heat down and gently cook for 20-30 mins, adding more stock if needed. Taste the sauce for seasoning.
  • Serve with steamed rice or your favourite potato dish on the side.


  • olive oil
  • 1 chicken, portioned into 10 pieces
  • plain flour
  • sea salt & freshly ground pepper
  • 1 each green, red & yellow capsicum, cored, seeded & sliced
  • 1 large red onion, cut into wedges
  • 2 garlic cloves, crushed
  • 1 tbsp sambel oelek (or any chilli paste)
  • ½ cup tomato pasta sauce
  • ½ cup dry sherry
  • ½-1 cup chicken stock
  • 6-8 chats (baby potatoes), cut into 4-6 wedges
  • ¼ cup raisins
  • 2 bay leaves
  • 12-14 stuffed green olives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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