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Cuban-Style Braised Chicken

Cuban-Style Braised Chicken

  • Makes
    4-6 servings
  • Cook Time
    50 minutes
  • Slow Cook Time
    4½ to 5½ hours
  • Active time plus cooling
    30 minutes

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.

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.

Ingredients
  • 1

    tablespoon extra-virgin olive oil

  • 1

    medium yellow onion, chopped

  • Kosher salt and ground black pepper

  • 4

    medium garlic cloves, minced

  • 2

    teaspoons ground cumin

  • 1

    cup pimento-stuffed olives, roughly chopped

  • ½

    cup raisins

  • ¼

    cup drained capers

  • 3

    pounds bone-in, skin-on chicken thighs, skin removed, trimmed

  • 14½

    ounce can crushed tomatoes

  • 1

    pound small (1½ to 2 inches in diameter) Yukon Gold potatoes, halved

  • 2

    tablespoons lime juice

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

Step 1

On a 6-quart Instant Pot, select Normal/Medium Sauté. Heat the oil until shimmering, then add the onion and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 7 to 10 minutes. Add the garlic, cumin, olives, raisins and capers, then cook, stirring, until fragrant, 30 to 60 seconds. Stir in the tomatoes.

Step 2

Stir in the potatoes and nestle in the chicken in an even layer, then press Cancel. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; be sure the pressure level is set to High. Set the cooking time for 10 minutes. When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using tongs, transfer the chicken to a serving dish. Stir the lime juice into the pot, select Normal/Medium Sauté and bring to a simmer. Cook, stirring often, until the braising liquid is slightly thickened, about 5 minutes. Taste and season with salt and pepper, then pour the mixture over the chicken and sprinkle with the parsley.