Puerto Rican Style Chicken Stew

How to cook Puerto Rican Style Chicken Stew:

Puerto Rican Style Chicken Stew


  • chicken
  • oil
  • adobo to taste
  • onion powder to taste
  • oregano small amount
  • Sazon packet
  • salt to taste
  • black pepper to taste
  • garlic paste
  • lime
  • cilantro
  • potatoes
  • carrots
  • bell peppers
  • tomato sauce
  • 1 cup water

Salad Recipe

  • baby spinach
  • Roma tomatoes olive or avocado oil
  • salt to taste
  • pepper to taste
  • Add your favorite vinaigrette or salad dressing

Sofrito Recipe

  • 2 medium Spanish onions, cut into large chunks (about 2 cups)
  • 4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
  • 1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
  • 1 large bunch of cilantro, washed and roughly chopped (about 1 1/2 cups)
  • 18 medium cloves garlic, peeled
  • 8 ajices dulces, stemmed (small, brightly colored pods that look very much like habanero peppers, without the habanero heat.
  • 4 leaves of cilantro

Note: If you can't find ajices dulces, you can omit them. If you can't find culantro, substitute additional cilantro.
Place onions and cubanelle peppers into the food processor fitted with a steel blade. Pulse until coarsely chopped.
With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Transfer to container and store in the refrigerator for up to three days, or freeze.

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