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.

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