Stewed Chicken

A warm and comforting stewed chicken recipe infused with rich flavors from adobo and sofrito, perfect for family gatherings.

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Prep Time 1

Cook Time 40

Total Time 1 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Caribbean, Comfort Food

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

2.5 pounds chicken, cut up, skin on This provides flavor and moisture; for a lighter dish, use skinless chicken.
2 tablespoons adobo seasoning Adds a robust flavor; consider using homemade for a personal touch.
1 tablespoon sazon seasoning Essential for authentic flavor; look for packet mixes or make your own blend.
2 tablespoons olive oil For sautéing; use any preferred cooking oil, but olive oil adds a lovely richness.
1 small onion, chopped Improves flavor depth; shallots can also work well here.
1 small bell pepper, chopped Sweetness and color; any color of pepper can be used.
3 cloves garlic, chopped Garlic is a beloved staple; more can be added for a stronger flavor.
1/4 cup sofrito The heart of the dish; replace with tomato paste if short on time.
1/2 cup olives Adds briny flavor; can be omitted if preferred.
3 medium potatoes, halved and quartered They soak up the delicious sauce; sweet potatoes can be a fun alternative.
2-3 leaves bay leaves For aromatic depth; they impart a subtle earthiness.
8 ounces tomato sauce Forms the base; diced tomatoes are a great substitute for a chunkier texture.
1 cup chicken broth For moisture and flavor; vegetable broth is a fine alternative for vegetarian versions.
to taste spicy chili flakes for garnish Optional for those who prefer less spice.
to taste fresh chopped parsley for garnish Consider green onions if preferred.

Method

Preparation

Season the chicken with adobo and sazon seasoning, ensuring all sides are coated.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook for 10 minutes, browning all sides and flipping halfway through.
Add onion, bell pepper, garlic, and sofrito to the pot. Stir and cook for 3-4 minutes.
Add olives, potatoes, bay leaves, tomato sauce, and chicken broth.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until chicken is tender and registers 165 degrees internally.
Garnish with spicy chili flakes and fresh chopped parsley before serving.

Notes

For a filling side, serve with rice or crusty bread to soak up the delicious sauce. Allow leftovers to cool before storing in an airtight container. Can be frozen for up to three months.