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Cuban Chicken Stew with Cinnamon
recipe
courtesy of Miguel Sanchez
3 lbs. chicken cut into pieces
8 ounces ham, diced
1/2 cup sofrito broth
1 1/2 cup tomato, diced
1 cup water
1 cup tomato sauce
3 tablespoons oil
2 teaspoons ground cinnamon
Adobo seasoning powder to taste
salt and pepper to taste
Season the chicken with the adobo. Refrigerate for 30 minutes to an
hour. Heat oil in a skillet and saute the sofrito and ham over
medium heat for 5 minutes. Add tomato sauce, diced tomatoes and
water and bring to a boil. Add chicken, cinnamon, salt, and pepper,
and bring to a boil again. Reduce the heat to low and simmer for 30
minutes.
serves 6.
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