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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with salt and black pepper on both sides.

Step 3

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.

Step 4

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.

Step 5

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 6

Add the tomato paste, stirring well to coat the vegetables, and cook for 2 minutes to develop the flavor.

Step 7

Pour in the canned diced tomatoes, white wine, and chicken broth. Stir gently to combine.

Step 8

Add the bay leaves, ground cumin, dried oregano, and paprika. Stir to incorporate the spices.

Step 9

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.

Step 10

Stir in the green olives and capers, then continue simmering, uncovered, for an additional 10 minutes, allowing the sauce to thicken.

Step 11

Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 12

Sprinkle fresh cilantro over the stew before serving.

Step 13

Serve hot over white rice or alongside crusty bread for a hearty meal.

Nutrition Facts

Serving size	(2161.5g)

Amount per serving	% Daily Value*
Calories	2325.5

Total Fat 145.5g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 7.4g
Cholesterol 571.9mg	0%
Sodium 7797.1mg	0%
Total Carbohydrate 64.4g	0%
Dietary Fiber 21.8g	0%
Total Sugars 27.3g
Protein 173.4g	0%

Vitamin D 30IU	0%
Calcium 482.6mg	0%
Iron 16.7mg	0%
Potassium 3662.9mg	0%

*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.

Source of Calories

Fat: 57.9%

Protein: 30.7%

Carbs: 11.4%