Date posted: 27/09/2022

Cuban pollo criollo

A hearty tomato-based chicken dish is packed full of flavour, pairs well with flatbreads to dip.

  • Serves 10
  • Timing: 1 hr 35 mins
Votes: 1 Average: 5


Pitted green olives 100g
Tomato puree 100g
Bay leaves 1g
Chopped tomatoes 800g
Cracked black peppercorn 1g
Ground cumin 15g
Oregano 10g
Paprika 15g
Raisins 120g
Pure olive oil 100ml
Sea salt 5g
Chopped garlic in oil 20g
Farmstead Chicken thigh (boneless, skin on) 2000g
Coriander (chilled) 10g
Lemon juice (chilled) 30ml
Micro-coriander (chilled) 10g
Orange juice (chilled) 300ml
Orange segments (tub, chilled) 20g
Sliced onions (frozen) 200g


  1. Place 50ml of the olive oil, and the garlic, orange juice, lemon juice, and oregano into a bowl with the chicken, and marinate it for 2 hours.
  2. Heat a large shallow pan and seal the chicken until it is golden brown and slightly caramelised. Remove it from the pan once sealed.
  3. Add the remaining 50ml of oil to the pan and heat, before adding the sliced onions. Cook them slowly until sticky and caramelised and then add the tomato puree and cook for 10 minutes. Add the spices and cook for a further 5 minutes.
  4. Place the chicken into the sauce with the bay leaves, raising, olives and seasoning. Cover it over and slow cook for 2 hours a 160C.
  5. Add the orange segments to this for the final 30 minutes of cooking.
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