The braised chicken in this stew practically falls off the bone. The sauce tastes great over rice and beans, white rice or yellow rice with corn.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 2 1/2 pounds chicken (thighs or legs)
- adobo
- 1 tablespoon olive oil
- 1 packet sazón
- 1/2 cup sofrito
- 1/4 cup olives (pimento stuffed)
- 1 teaspoon cumin
- 1 bay leaf
- 1/2 teaspoon Italian seasoning
- 8 ounces tomato sauce
- 1 cup chicken broth (or water)
- 1 large potato (cut into bite size cubes)
Preparation:
- Season chicken pieces with adobo.
- In a heavy skillet or dutch oven, heat the olive oil over medium heat.
- Brown the chicken pieces on each side, about 5 minutes per side.
- Add sofrito and remaining ingredients to the pot and turn the chicken pieces to coat with the sauce.
- Cover, reduce heat to low, and simmer for 35 minutes or until chicken is done.
Garnish with fresh chopped cilantro or parsley.
Serves: Makes about 4 servings.
