Samantha Nicole One thing is always true; authentic flavors make food better. With Mami’s Favorite Chicken Stew, she uses all the right seasonings to capture all of that homestyle goodness. Succulent chicken thighs, fluffy rice, bright peas, and tangy olives get enriched with a Puerto Rican-seasoning-embellished broth, served with a touch of fragrant cilantro and sharp lime juice. Well, we know one thing, and that is that Mami’s Favorite Chicken Stew is such a comforting taste to come home to.
Ingredients
- 1 tablespoon achiote oil, can substitute olive oil
- 2 pounds chicken thighs, boneless and skinless, chopped into bite-sized pieces
- 2 teaspoons adobo all-purpose seasoning, such as Goya® Adobo All-Purpose Seasoning
- 2 teaspoons sazòn seasoning, such as Badia® Sazón with Coriander & Annatto
- 1/4 cup sofrito, such as Goya® Sofrito Cooking Base
- 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 1/2 cups medium-grain white rice, rinsed
- 1 cup peas
- 1/2 cup pimiento-stuffed olives, drained, sliced in half
- salt, to taste
- black pepper, to taste
- fresh cilantro leaves, optional, to taste, for garnish
- lime wedges, optional, to taste, for garnish
Directions
Step 1 –In a large pot over medium heat, add the achiote oil.
Step 2 –Add the chicken thigh pieces to the heated oil and evenly sprinkle them with the adobo seasoning and the sazòn seasoning.
Step 3 –Cook the chicken thigh pieces, turning them as needed, until the pieces are browned and until the meat reaches an internal temperature of 165 degrees F, about 3 minutes per side.
Step 4 –Add the sofrito, the red bell peppers, the carrots, and the celery to the chicken mixture and cook, while stirring frequently, until the sofrito is fragrant, about 2-3 minutes.
Step 5 –Add the bay leaves, the tomato sauce, the chicken stock, and the water to the chicken mixture and cook, while stirring frequently, until it reaches a boil.
Step 6 –Lower the heat to medium-low.
Step 7 –Add the rice to the chicken mixture and cover the pot.
Step 8 –Cook the chicken mixture, stirring occasionally, until the rice is cooked through, about 15 minutes.
Step 9 –Add the peas and the olives and cook, while stirring constantly, until the peas are heated through, about 1-2 minutes.
Step 10 –Taste the chicken mixture for seasoning and add the salt and the black pepper, as needed, stirring to combine.
Step 11 –Remove and discard the bay leaves.
Step 12 –Serve garnished with the cilantro and the lime wedges.
