Authentic Puerto Rican Chicken Stew (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 1 medium green bell pepper, chopped
05 - 1 medium red bell pepper, chopped
06 - 3 cloves garlic, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon oregano
09 - 1½ teaspoons sazón seasoning with achiote
10 - 1 tablespoon adobo seasoning
11 - 8 ounces tomato sauce
12 - 4 cups low sodium chicken broth
13 - 1 cup medium-grain rice
14 - 1 cup peas, frozen or fresh
15 - 1 cup sliced green olives (optional)
16 - 1 bay leaf
17 - freshly ground black pepper to taste

→ For Serving

18 - 1 tablespoon chopped fresh cilantro
19 - 1 tablespoon chopped fresh parsley
20 - lime wedges

# Instructions:

01 - Heat olive oil in a large pot over medium-high heat. Cook chicken pieces until lightly browned on all sides, about 4-5 minutes.
02 - Add onion, bell peppers, and garlic to the pot. Sauté for about 5 minutes until softened.
03 - Stir in cumin, oregano, sazón and adobo seasonings. Cook 1-2 minutes until fragrant.
04 - Add tomato sauce and broth. Bring to simmer. Stir in rice and bay leaf. Cover and cook on low for 20 minutes until rice is tender.
05 - Add peas and olives. Cook 5 more minutes. Remove bay leaf. Garnish with herbs and serve with lime wedges.

# Notes:

01 - Add more broth if stew becomes too thick
02 - Watch rice carefully to prevent overcooking
03 - Can add white wine or saffron for extra flavor

Back