| Cuban-inspired Brunswick stew | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 1 hour, 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
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This is a Cuban take on the beloved Brunswick stew, a classic dish from the American South. The Cuban additions make this stew better than the original!
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons Goya® Adobo con Chile Habanero
- 1 tablespoon Baron's Green Seasoning
- 60g manioc or plantain flour
- 450g chicken pieces
- 60g butter
- 2 red onions, chopped
- 4 tablespoons chopped chorizo
- 2 cloves garlic, minced
- 1 (400g) tin broad beans, drained
- 1 (400g) tin sweetcorn
- 175g tomato puree
- 1 (400g) tin chopped tomatoes
- 2 tablespoons Mango chilli sauce
- 750ml chicken stock
Method
- Combine Adobo con Chile Habanero, Baron's Green Seasoning and the flour. Use to coat the chicken pieces.
- Heat the butter in a casserole dish. Brown the chicken with the onions and chorizo until tender. Add remaining ingredients.
- Cover and simmer for one hour.
Recipe source
- This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.