Fricasse de Pollo (Cuban Style Chicken Stew), by legendary Cuban cook and author Nitza Villapol, is such a hearty and tasty stew that I was ready to make again.
Click here for the recipe: Fricasse de Pollo
Recipe retrieved from Saveur, magazine number 163, the flavor profile rooted from the use of alcaparrado, a mixture of pimiento-stuffed olives and capers. Even though I omitted the olives when I made it, I used the capers and the stew still boasted full flavors. So from the pull-apart chicken, tanginess from capers, fullness from potatoes, and sweetness from the raisins, the stew was a great full-flavored meal.