This Stewed Chicken comes together in about 45 minutes and is made all in one pot for a super simple weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. It’s amazing how one cozy dish can take a busy weeknight from blah to brilliant!
Ingredients Breakdown
Let’s talk about what you need to make this delicious Stewed Chicken! Here’s the breakdown of ingredients you’ll need, plus a couple of personal notes on substitutions and ideas to switch things up:
3 pounds bone-in chicken thighs and/or legs
1 tablespoon vegetable oil
1/4 cup sofrito
1 can (8oz) tomato sauce
2 tablespoons Spanish olives
1/2 pound potatoes, peeled and diced into large chunks
1 cup cubed carrots or squash (optional)
2-3 cups chicken stock/broth or water
1 packet sazón or ½ teaspoon homemade (optional)
1 teaspoon adobo seasoning
1/2 teaspoon garlic powder
1/8 teaspoon dried oregano
Salt and pepper, to taste
Cooked white rice, for serving
Let’s Get Cooking!
Now that we’ve gathered everything, let’s dive into making this luscious Stewed Chicken:
Heat the oil: In a large caldero or pot over medium heat, add the vegetable oil. You want it nice and hot for the next step.
Season the chicken: While the oil heats, season your chicken pieces with adobo, garlic powder, salt, pepper, and oregano. Make sure to get in there with your hands and really coat the chicken!
Brown the chicken: Add the chicken pieces to the pot, skin side down, and brown on all sides for about 10-12 minutes. You’re looking for a nice golden brown, this is where the flavor magic happens! Remove the chicken from the pot and set it aside.
Sauté the sofrito: Now, add the sofrito to the pot and sauté it, stirring frequently, until it becomes soft and fragrant… mmm! This should take about 3 minutes.
Add the tomato sauce: Pour in the tomato sauce and bring it to a simmer, then reduce the heat. This combination begins to create a rich base that will envelop the chicken.
In go the olives and potatoes: Toss in the Spanish olives along with the diced potatoes and 2-3 cups of chicken stock or water. Depending on how soupy you like your stew, you might want to adjust the liquid, it’s totally up to you!
Season it up: Season the mixture with sazón, adobo, garlic powder, oregano, salt, and pepper. Always taste before adding more, you want that broth to be bold and packed with flavor since the potatoes will soak it up!
Back to the chicken: Nestle the browned chicken back into the pot, cover, and let it simmer on low heat for about 30-45 minutes until the chicken is cooked through, tender, and falling off the bone.
Serve it up: Dish out generous portions over cooked white rice. You can really get creative here with garnishes or sides if you feel fancy, but I gotta say, it’s perfect just as it is.
Why I Love This Recipe
This is my go-to recipe when I need something hearty, comforting, and, yes, a bit nostalgic! Stewed chicken reminds me of family dinners at my grandmother’s house, where she always had a simmering pot on the stove, ready to envelop you in warmth the minute you walked through the door. I’m a real sucker for recipes that are not just easy to make but also bring everyone together around the table.
And the best part is, this is one of those delicious meals that allows for TOTAL flexibility! You can switch up the veggies based on what’s in your fridge or add different spices depending on what you’re in the mood for. If you loved this Stewed Chicken, be sure to check out my Baked Chicken Breasts, my Chicken Breast in Creamy Mushroom Sauce, or my Spicy Sweet and Sour Chicken!
What Makes This Recipe Special?
Quick & Easy
The secret to this delicious Stewed Chicken is how quickly it comes together, under 45 minutes from start to finish! That means even on the busiest days, you can serve up a hearty meal without hours in the kitchen.
One Pot Wonder
Not to mention, minimal cleanup is required! Everything cooks in one single pot, so you won’t be drowning in dishes when all is said and done. That’s a huge win for busy families!
Comfort Food
It’s loaded with tons of flavor and really fills your belly with that cozy feeling we all crave. This dish is comfort food at its best, you’ll want to go back for seconds!
Customizable
Feel free to use whatever ingredients you have on hand. Leftover veggies? Toss ’em in! Different spices? Go for it! That’s the beauty of this recipe, it’s super forgiving!
Meal Prep Friendly
It’s also great for meal prep; you can make a large batch and enjoy it throughout the week! Just pop it in the fridge once it cools and have quick lunches or dinners ready.
Serving Suggestions
Pair this stewed chicken with:
- Steamed vegetables for some added nutrition.
- A soft crusty bread or rolls to soak up that delicious sauce.
- A fresh salad on the side to brighten things up.
Storage
You can keep any leftovers in an airtight container in the refrigerator for about 3-4 days. But believe me, it’s so good; leftovers don’t usually last long in my house!
Reheating Instructions
Reheat in the microwave or on the stovetop; just make sure to add a splash of water or broth to keep it from drying out.
Freezer Friendly
Guess what? This stunner is also freezer friendly! Portion out any extras in airtight containers and freeze for up to 3 months. Just thaw it overnight in the fridge before reheating, and you’re good to go.
So, there you have it! A warm, comforting, and utterly delicious Stewed Chicken recipe that checks all the boxes for being time-efficient, flavor-packed, and completely adaptable. I can’t wait for you to give it a try and I promise, your family will love it as much as mine does. Happy cooking, friends! Follow Us in our Pinterest For more Recipes.
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Stewed Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A warm and comforting Stewed Chicken recipe that’s quick and easy to make, perfect for busy weeknight dinners.
Ingredients
- 3 pounds bone-in chicken thighs and/or legs
- 1 tablespoon vegetable oil
- 1/4 cup sofrito
- 1 can (8oz) tomato sauce
- 2 tablespoons Spanish olives
- 1/2 pound potatoes, peeled and diced into large chunks
- 1 cup cubed carrots or squash (optional)
- 2–3 cups chicken stock/broth or water
- 1 packet sazón or ½ teaspoon homemade (optional)
- 1 teaspoon adobo seasoning
- 1/2 teaspoon garlic powder
- 1/8 teaspoon dried oregano
- Salt and pepper, to taste
- Cooked white rice, for serving
Instructions
- Heat the oil in a large caldero or pot over medium heat, add the vegetable oil.
- Season the chicken pieces with adobo, garlic powder, salt, pepper, and oregano.
- Brown the chicken pieces in the pot, skin side down, for about 10-12 minutes.
- Remove the chicken from the pot and set it aside.
- Sauté the sofrito in the pot, stirring frequently, for about 3 minutes.
- Add the tomato sauce and bring to a simmer, then reduce the heat.
- Toss in the Spanish olives and diced potatoes along with 2-3 cups of chicken stock or water.
- Season the mixture with sazón, adobo, garlic powder, oregano, salt, and pepper.
- Nestle the browned chicken back into the pot, cover, and let it simmer on low heat for about 30-45 minutes.
- Dish out servings over cooked white rice.
Notes
Feel free to customize with leftover veggies or different spices based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
