Description
A soul-warming Puerto Rican chicken stew made with sofrito, sazón, potatoes, and olives—comforting, easy, and packed with bold flavor.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken thighs, chopped
- 2 tsp adobo seasoning
- 2 Tbsp cooking oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup sofrito
- 8 oz tomato sauce
- 1 packet sazón with annatto
- 2 bay leaves
- 2 tsp dried oregano
- 1/4 cup manzanilla olives, pimiento-stuffed
- 1 large potato, peeled and cubed
- 2 large carrots, sliced into 1/4-inch rounds
- 3 cups chicken stock
Instructions
- Pat chicken dry and season with adobo.
- Heat oil in a large pot. Brown chicken in batches and set aside.
- In the same pot, sauté onion until soft, then add garlic and cook for 1 minute.
- Stir in sofrito and tomato sauce. Cook for 3 minutes until thickened.
- Add sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken stock. Stir well.
- Return chicken to the pot. Cover and simmer for 40–50 minutes on low heat.
- Optional: Mix cornstarch with cold water and add to the stew to thicken if needed.
- Taste and adjust seasoning. Remove bay leaves before serving.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
To reheat, warm gently on the stove with a splash of broth.
Serve with white rice or tostones for a traditional touch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 2 cups
- Calories: 470
- Sugar: 5g
- Sodium: 843mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 135mg