Ingredients

• 1/4 Cup all-purpose flour
• 1 tsp paprika
• Salt and pepper
• 2 1/2 lbs chicken thighs
• Olive oil
• 1 onion, chopped
• 1 red pepper, sliced
• 4 cloves garlic, minced
• 1/4 Cup cilantro, chopped
• 1 can tomatoes or tomato sauce
• 1/3 Cup pimento-stuffed green olives, sliced in half
• 2 Tbsp capers
• 1/4 Cup raisins
• 1/2 Cup red wine
• 2 Cups chicken stock

Instructions

• Mix flour, paprika and seasoning in a large bowl.
• Dry chicken pieces, then dredge them in the flour mixture.
• Heat oil in a large, heavy skillet under medium-high heat.
• Brown chicken pieces on all sides and transfer to a bowl. Brown chicken in batches if necessary.
• Reduce heat to medium-low. Add onion, pepper and seasoning and sautee for a few minutes until soft.
• Add garlic and cook for 15 minutes, stirring occasionally to keep the garlic from browning.
• Deglaze with wine.
• Add tomatoes, olives, capers, raisins and stock.
• Return chicken to skillet with any juices. Stir to coat chicken in sauce.
• Simmer until chicken is tender and cooked, around 45 minutes. Stir in chopped cilantro and serve.

Cuban chicken stew