Cuban-Style Braised Chicken | Christopher Kimball’s Milk Street

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Capers, olives and raisins add sweet-salty contrast to this easy Instant Pot chicken
Instant Pot

Cuban-Style Braised Chicken

FAST: 50 minutes
Slow: 4½ to 5½ hours 30 minutes

Cuban-Style Braised Chicken

This hearty braise is our Instant Pot take on the classic Cuban comfort food called fricasé de pollo. Dark meat chicken and potatoes are cooked in a tomato sauce flavored with garlic, capers and pimento-stuffed olives. Raisins add pops of sweetness to contrast the savory, briny ingredients. White wine is typical in fricasé de pollo, but we skipped it in favor of a little lime juice, added at the very end to lift and lighten the flavors. Serve with a side of rice—or better yet, rice and beans—and a simple salad to round out the meal.

4-6

Servings

Tip

Don’t forget to remove the skin from the chicken thighs. The skin doesn’t have an opportunity to crisp so is not pleasant to eat. Discarding it prior to cooking also helps prevent the braising liquid from becoming greasy. If using the slow cooker function, don’t put raw potatoes into the pot; be sure to parcook them in the microwave as directed, otherwise the acid in the sauce will prevent the potatoes from becoming tender.

FAST: 50 minutes
Slow: 4½ to 5½ hours

30 minutes

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