Puerto Rican Chicken Stew
Ingredients:
· 1 tablespoon achiote oil or olive oil
· 2 pounds chicken thighs – chopped into bite-sized pieces
· 2 teaspoons adobo seasoning (Substitution: equal parts garlic powder, oregano, paprika, onion powder)
· 2 teaspoons sazon seasoning (Substitution: equal parts annatto powder, oregano, garlic powder, cumin, coriander)
· ¼ cup sofrito (Substitution: 1 chopped yellow onion, 4 minced garlic cloves, 1 cup minced cilantro, 1 chopped bell pepper)
· 1 red bell pepper – diced
· 1 carrot – diced
· 2 stalks celery – diced
· 3 bay leaves
· 1 cup tomato sauce
· 4 cups chicken stock
· 1 cup water
· 1 ½ cups medium grain white rice (rinsed)
· 1 cup peas
· ½ cup pimento-stuffed olives – Drained and sliced in half
· Salt and pepper (to taste)
· Fresh cilantro for garnish
· Lime juice for garnish
Preparation:
· Step 1:
In a large pot, heat the oil over medium heat. Add the chicken and sprinkle with adobo and sazon seasoning. Cook the chicken for a few minutes, turning regularly to brown on each side.
· Step 2:
Add sofrito, bell pepper, carrot, and celery to the pot. Cook for a few more minutes or until the onions and garlic become fragrant.
· Step 3:
Toss in bay leaves, tomato sauce, stock, and water and bring to a boil.
· Step 4:
Once the liquid reaches a boil, add rice then lower the temperature to medium. Cover and cook for 15 minutes, or until rice is cooked through.
· Step 5:
Once the rice is cooked, add peas and olives. Stir and cook for another 1-2 minutes.
· Step 6:
Taste before adding salt and pepper. Garnish with extra cilantro and a squeeze of lime juice.