This delicious, one pot Puerto Rican chicken stew is a simple recipe that comes together quickly, using pantry staples. For an especially quick recipe, I like to use chicken breast, cut up into bite sized pieces because it cooks quicker than using whole parts of the chicken. After browning the chicken, mix it with a bunch of simple, yet flavorful ingredients in a pot, cover and cook until the chicken is done. The key to the chicken's tenderness is the result of braising- the technique of browning the chicken and then stewing it low and slow in sauce. Serve this with simple white white and tostones; fried green plantains for a satisfying and filling dinner. *You will need sofrito for this recipe. Check out my recipe for Sofrito here.
- 2 lb chicken breast cut into 1 inch chunks
- 2 tsp adobo
- salt to taste
- 1 tbsp vegetable oil
- 6 tbsp sofrito 3 ice cubes
- 8 oz tomato sauce
- 1 ½ cups water
- 2 bay leaves
- 1 large potato cut into ½ inch chunks
- ¼ cup pimiento stuffed olives pitted
- Season the chicken with 2 tsp adobo and salt, to taste.
- Heat the vegetable oil over medium heat in a heavy-bottomed pot.
- Add the chicken pieces and brown them on each side, until golden, about 2-3 minutes per side.
- Add the sofrito, and mix to coat the chicken, cook for a few minutes, and then add the tomato sauce. Mix again, making sure the tomato sauce coats the chicken.
- Add the water, and bay leaves, bring the stew up to a boil, and then lower to a simmer. Cover the pot and let simmer for about 20 minutes.
- After 20 minutes, add the potatoes and olives. Cook for about 20 more minutes, until the potatoes and chicken are tender.
- Remove the bay leaf and serve over rice.
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