Pollo Al Colmao Cuban Chicken Stew with Olives
Immerse yourself in the rich, savory flavors of *Pollo al Colmao*, a traditional Cuban chicken stew that brings a taste of the Caribbean to your table. Tender, bone-in chicken thighs are simmered to perfection in a robust, aromatic tomato-based sauce infused with garlic, cumin, and paprika, while bright green olives and briny capers add a tangy, salty flair. This one-pot dish is elevated with the depth of dry white wine and the freshness of cilantro, creating a comforting meal that’s perfect for weeknight dinners or special gatherings. Ready in just over an hour, this hearty Cuban classic pairs beautifully with white rice or crusty bread, making it a satisfying and flavorful entree that will transport your taste buds to Havana with every bite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 2 leaves bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 cup dry white wine
- 2 cups chicken broth
- 0.75 cup pitted green olives, halved
- 2 tablespoons capers, rinsed and drained
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs in the skillet until golden-brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion and green bell pepper until softened, about 4-5 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the tomato paste, stirring well to coat the vegetables, and cook for 2 minutes to develop the flavor.
Pour in the canned diced tomatoes, white wine, and chicken broth. Stir gently to combine.
Add the bay leaves, ground cumin, dried oregano, and paprika. Stir to incorporate the spices.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Lower the heat to a simmer, cover, and cook for 25 minutes.
Stir in the green olives and capers, then continue simmering, uncovered, for an additional 10 minutes, allowing the sauce to thicken.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Sprinkle fresh cilantro over the stew before serving.
Serve hot over white rice or alongside crusty bread for a hearty meal.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.4 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 881 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
