Stewed Chicken

Ingredience

For the chicken:

  • 1 tbsp oil
  • 3-4 lbs bone in chicken thighs/legs/quarters (i recommend 4lbs)
  • 1 tablespoon adobo
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon oregnao

For the broth:

  • 2 tbsp sofrito
  • 1 can (8oz ) GOYA tomato sauce
  • 2 tablespoons GOYA spanish pimento stuffed olives
  • 1/2 pound potatoes, peeled and diced into large chunks
  • 1/2 pound zucchini or cucumber, sliced
  • 1 box (32 oz) chicken stock
  • 1 packet sazon con achiote
  • 1 teaspoon adobo
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon oregano
  • Salt and pepper to taste

Instructions

  1. Mix seasonings (adobo, garlic powder, salt, pepper, oregano) and heat oil in a large pot. Rub down chicken with spice mixture on both sides, brown in oil on all sides, and remove from pot.
  2. Add sofrito to pot and saute until soft. Add tomato sauce and bring to simmer. Add olives, potatoes, zucchini and chicken stock.
  3. Stir in sazon, adobo, garlic powder, and oregano. Season to taste w salt and pepper (start with 1tsp salt if you’re not sure) and bring to a boil.
  4. Add chicken back to pot and lower heat. Cover and simmer until cooked through, about 45 mins.