Description
A hearty and flavorful Puerto Rican chicken stew, perfect for a comforting meal.
Ingredients
Scale
- 1 whole chicken, cut into pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 cup rice
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon sazon seasoning
- Salt and pepper to taste
- Optional: chopped cilantro for garnish
Instructions
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides. Remove chicken and set aside.
- Add onion and green bell pepper to the pot. Cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in tomato sauce, rice, chicken broth, cumin, oregano, and sazon seasoning. Bring to a boil.
- Return chicken pieces to the pot. Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and rice is tender.
- Season with additional salt and pepper if needed.
- Garnish with cilantro before serving, if desired.
Notes
- For a spicier stew, add a pinch of red pepper flakes or a chopped jalapeño with the onions and peppers.
- You can use chicken thighs or breasts instead of a whole chicken.
- Adjust the amount of chicken broth to achieve your desired stew consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg