Chicken Stew
A delicious Latin American-style chicken stew simmered with olives, tomatoes, and aromatic spices, perfect for a comforting dinner served over rice.
Ingredients
Main Ingredients
- 14 oz skinless chicken drumsticks on the bone
- 20 oz skinless chicken thighs on the bone, trimmed
- 0.5 tsp adobo seasoning salt
- 1 tbsp olive oil
- 4 medium scallions chopped
- 3 cloves garlic minced
- 0.25 cup cilantro chopped, plus 2 tbsp for garnish
- 8 oz tomato sauce canned
- 1 packet sazon seasoning optional
- 0.25 cup pitted green olives plus 2 tablespoons brine
- 1 tbsp Chicken Better Than Bouillon or 1 cube
- 0.5 tsp cumin
- 2 leaves bay leaves
Instructions
Preparation Steps
- Season chicken with adobo seasoning salt.
- In a large deep skillet or Dutch oven over medium heat, sauté the scallions in olive oil until soft, 2 to 3 minutes.
- Add the garlic and 1/4 cup cilantro, cook until soft and fragrant, about 1 to 2 minutes.
- Nestle the chicken in the pot and brown for 5 minutes, turning halfway through.
- Add tomato sauce, sazon seasoning if using, 1 cup water, olives, olive brine, bouillon, and cumin, then stir. Add bay leaves and bring to a boil.
- Cover and cook over medium-low heat for 50 minutes until chicken is tender.
- Uncover the pot, increase heat to high and cook for another 5 to 10 minutes to thicken the sauce.
- Remove bay leaves, adjust salt if needed, and stir in the remaining 2 tablespoons cilantro.
Notes
This Latin chicken stew tastes best served over white rice and garnished with fresh cilantro. Leftovers reheat well and the flavors deepen overnight.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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