Puerto Rican Stew
  • 8-10 drumsticks (or equivalent amount of chicken parts)
  • 4-5 medium to large potatoes (peeled and diced)
  • 4 c chicken broth
  • 3 c water
  • 1 (14 oz can) tomato sauce
  • 2 cloves of garlic minced
  • 1 packet Sazon
  • 1 T Adobo Seasoning Salt
  • couple cracks of black pepper
  • 2 bay leaves
  1. Add your chicken to a large cooking pot. (This time I only used chicken legs, because that is what I had on hand. Generally I use a combination of legs and diced chicken breasts and sometimes I even throw in some thighs. The choice is yours.)
  2. Place your diced potatoes on top of the chicken.
  3. Pour in the chicken broth and water.
  4. Add the can of tomato sauce.
  5. Toss in the garlic. You can use two fresh garlic cloves and mince them. Or, use the jarred stuff like me.
  6. Add a packet of Sazon which is a seasoning made by Goya.
  7. Add in a tablespoon of Adobo Seasoning Salt.
  8. Add a couple cracks of ground pepper.
  9. Toss in two bay leaves.
  10. Stir the pot and then place on medium high and bring to a boil.
  11. Once your stew comes to a rolling boil, reduce to medium heat and let it cook for another hour to an hour and a half. The liquid will reduce some.
  12. About 20-30 minutes before you are ready to serve, cook 2-3 cups of rice up.
  13. When I start my rice, I also open a can of red kidney beans and cook them on low in a sauce pan.
  14. When you're ready to serve thew stew, remove the bay leaves.
  15. Serve the chicken and potatoes over a bed of rice.
  16. Scoop a serving of beans on top of the chicken and potatoes.
  17. Ladle in a bit of the broth (or more) if you like.
  18. Enjoy!
Recipe by CrystalandComp.com at https://crystalandcomp.com/puerto-rican-stew/