Cuban Creole Chicken
Ingredients
| 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.
No Comments