Recipe Time: Stewed Chicken

Today, I’m sharing one of my daughter’s favorite chicken recipes. You can make this recipe with rice or try the mofongo recipe. You will love it!

Traditional Puerto Rican-Style Stewed Chicken

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 60 minutes Servings: 4

Ingredients:

• 4 chicken legs or thighs, bone-in, and skin-on

• 2 tablespoons vegetable oil

• 1 onion, chopped

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 4 cloves garlic, minced

• 1 teaspoon cumin powder

• 1 teaspoon oregano

• 1/2 teaspoon paprika

• 1/4 teaspoon cayenne pepper

• 1 bay leaf

• 1 can (8 ounces) tomato sauce

• 1/2 cup pimento-stuffed green olives

• 1/2 cup water

• Salt, to taste

• Fresh cilantro or parsley, chopped (for garnish, optional)

Instructions:

1. Preparing the chicken: Season the chicken pieces with salt and pepper. Heat the vegetable oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Add the chicken pieces to the pot and cook for 5-7 minutes per side or until they are golden brown. Remove the chicken from the pot and set aside.

2. Sauteing the vegetables: In the same pot, saute the onion, green bell pepper, and red bell pepper for 5-7 minutes or until soft and translucent. Add the minced garlic, cumin powder, oregano, paprika, cayenne pepper, and bay leaf to the pot. Cook for another minute or until the spices are fragrant.

3. Add tomato sauce and water: Stir in the tomato sauce and water to the pot, scraping the bottom to release any browned bits. Add the green olives to the pot and stir to combine.

4. Stewing the chicken: Add the chicken back to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 30-35 minutes or until the chicken is cooked through and tender. Check the seasoning and adjust with salt, if needed.

5. Serving the stewed chicken: Remove the bay leaf from the pot and transfer the chicken and sauce to a serving dish. Garnish with fresh cilantro or parsley, if desired. Serve the stewed chicken hot with rice, mofongo, or tostones (fried plantain chips).

Note: This Puerto Rican-style stewed chicken can also be made with boneless and skinless chicken breasts, thighs, or a combination of chicken pieces. Add potatoes, carrots, or other vegetables to the pot for a more hearty and filling meal if you prefer it as a stand-alone meal.