Description
A warm and comforting Stewed Chicken recipe that’s quick and easy to make, perfect for busy weeknight dinners.
Ingredients
Scale
- 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