20-Min Cuban Chicken Stew with Olives & Potatoes
Tender chicken thighs braised with tomatoes, olives, and new potatoes in a savory Cuban sofrito base—no long simmer required. Weeknight comfort that tastes like Sunday dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 36g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Cut potatoes into 1-inch chunks. Dice onion and mince garlic.
Step 2
Heat oil in a large skillet over medium-high. Brown chicken on both sides, 4–5 minutes total, then remove to a plate.
Step 3
In the same skillet, soften onion and garlic for 1 minute, stirring constantly until fragrant.
Step 4
Pour in tomatoes and their juice. Scrape up browned bits from the bottom. Return chicken to the skillet.
Step 5
Add potatoes, olives, 0.5 tsp salt, and 1/4 tsp black pepper. Simmer uncovered until potatoes are tender, 12–14 minutes.
Step 6
Taste and adjust seasoning. Serve hot, spooning sauce over chicken and potatoes.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- chef's knife
- wooden spoon
- tongs
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
