Cuban Creole Chicken


3 tbs olive oil
4 boneless skinless chicken breast, large dice or any chicken of your choice
2 large onions, diced
4 cloves garlic, chopped
4 Serrano peppers, chopped
4 large tomatoes chopped
2 tsp oregano
1 tsp soy sauce
4 cups water
salt and pepper to taste
1 can kidney beans drained
4 large potatoes diced
4 tbs cornstarch, blended with water to make a slurry
Many of the Creole flavors in Cuba have African roots. This recipe is a perfect example of how two cuisines have merged.
  • Saute chicken, onion, garlic, chillies, tomatoes, oregano and soy sauce for 10 minutes in olive oil.
  • Add water and season with salt and pepper.
  • Cook over low heat until chicken is no longer pink and cooked through.
  • Add kidney beans and cook for 10 minutes.
  • Add potatoes and simmer for another 45 minutes, or until potatoes are fork tender.
  • Add the cornstarch and water slurry to thicken the sauce.
  • Serve with rice and black beans.




15 min


1 min


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