20-Min Cuban Chicken Stew with Olives & Potatoes
Tender chicken thighs braised with tomatoes, olives, and new potatoes in a savory Cuban sofrito base—no long simmer required. Weeknight comfort that tastes like Sunday dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 36g
Ingredients
- 1.5 lbs boneless chicken thighs
- 1 lb new potatoes
- 1 can (14.5 oz) canned diced tomatoes
- ¾ cup green olives with pimentos
- 1 medium yellow onion
- 3 cloves garlic
Instructions
- 1
Cut potatoes into 1-inch chunks. Dice onion and mince garlic.
- 2
Heat oil in a large skillet over medium-high. Brown chicken on both sides, 4–5 minutes total, then remove to a plate.
- 3
In the same skillet, soften onion and garlic for 1 minute, stirring constantly until fragrant.
- 4
Pour in tomatoes and their juice. Scrape up browned bits from the bottom. Return chicken to the skillet.
- 5
Add potatoes, olives, 0.5 tsp salt, and 1/4 tsp black pepper. Simmer uncovered until potatoes are tender, 12–14 minutes.
- 6
Taste and adjust seasoning. Serve hot, spooning sauce over chicken and potatoes.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- chef's knife
- wooden spoon
- tongs
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