20-Min Cuban Chicken Stew with Potatoes & Olives
Tender chicken thighs braised in a bright tomato-vinegar sauce with potatoes, olives, and capers—the weeknight version of fricasé that tastes like it simmered for hours but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Heat olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
Step 2
Season chicken with salt and pepper. Sear 2 minutes per side until edges brown—don't move them.
Step 3
Add halved potatoes, tomatoes with juice, olives, capers, and wine. Stir once and bring to a simmer.
Step 4
Simmer uncovered for 12 minutes until potatoes are fork-tender and chicken reaches 165°F.
Step 5
Taste and adjust salt and pepper. Serve hot in shallow bowls with broth spooned over.
Tools you’ll need
- 12-inch skillet with lid or cover
- cutting board
- instant-read thermometer
- wooden spoon or silicone spatula
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