Posts Tagged ‘Chicken’

Cuban Creole Stew


Ajiaco Criollo (Cuban Creole Stew)
Makes 8-10 servings

Cuban & African Ingredients:
This dish is usually made with a pepper called ‘aji-aji’ where it gets its name. The meats are varied, too, according to meat eaters, poultry & fish eaters, or vegetarians. The stew is mostly diverse root vegetables and a union of fresh meats cut up in small pieces. My variation of this stew is to use either lamb stew or skinless chicken breasts and thighs.

2 pounds lamb stew or 4 cut up chicken breasts and thighs, use free range chicken.
3 ½ quarts water, add chicken broth or vegetable broth to the water
1 bay leaf
1 medium size green bell pepper finely chopped
1 medium sized malanga yellow, resembles that of the white potato and it is used similar, peel and quarter
1 medium- size yucca, peeled and cut into 2-inch rounds
1 large green plantain, peeled and cut into 2–inch rounds
1 large white sweet potato (boniato), peeled and cut into 2-inch chunks (do not substitute sweet potato or yam).
1 tropical yam (Name), peeled and quartered (do not use American sweet potato or yam).
1 large very ripe plantain peeled and cut into 6 rounds.
1 cup peeled and seeded 2-inch chunks calabaza or butternut or Hubbard squash
2 large ears of corn husked and cut into 2–inch rounds.

In a large stockpot over medium to high heat, add the poultry or meat and water/broth, bay leaf, and bell pepper, bring to a boil, and simmer, covered, 45 minutes, skim off any oil or scum.

Over low heat, add 1 jar 16oz Tonita’s Cuban Sauce Hot or Mild, to the pot, I prefer Hot in this stew, stir, and add the vegetables in 5 minute intervals in the order listed. Simmer, covered, another 45 minutes, then add the corn, and cook 10 to 15 minutes more. Serve hot.

Tonita’s Cuban Enchiladas


Makes: 12 enchiladas (use two 9″x13″ baking pans)

2 cups chicken, boil the breast with chicken broth until chicken is cooked. Shred each by hand.
12 tortillas (flour-taco size or corn)
16 oz Tonita’s Sweet Vine Cuban Sauce, heat sauce in pot
1 1/2 cups of 3 Cheese Blend shredded (Mozzarella, Cheddar, & Monterrey Jack)

Take one tortilla, use tongs to dip the tortilla into medium-hot sauce for 5seconds. Remove the tortilla and lay it in the pan layered with sauce. Add chicken, some cheese and a spoonful of the Cuban Sauce to one side of the tortilla. Make sure to get some of the fresh ingredients and chunks of vine tomatoes into the filling. Roll the tortilla and continue the steps above.

Ladle additional Cuban Sauce over enchiladas and top with cheese and green or black olives if you desire. Bake enchiladas in the oven (350 degrees) for 20 to 25 minutes–or until heated.