Puerto Rican Stew

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I have been making this recipe for a while now. It is a family favorite.

I have shared before that my husband is Puerto Rican. There are a few Puerto Rican inspired meals I can make and this is one of them.

While some of these ingredient may not be on your standard shopping list, they really are inexpensive and are likely on the Latin aisle at your grocery store.

This is a perfect winter meal. Any leftover chicken can be de-boned and used to create another dinner like nachos, tacos, burritos or for your favorite casserole.

Ingredients:

• 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

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.

These drums were only defrosted about 80%. No biggie.

Place your diced potatoes on top of the chicken.

Pour in the chicken broth and water.

Add the can of tomato sauce.

Toss in the garlic.

You can use two fresh garlic cloves and mince them.

Or, use the jarred stuff like me. We love garlic so I put in a big heaping tablespoon full.

Add a packet of Sazon which is a seasoning made by Goya.

Look on the Latin aisle to find this. It comes in a box and there are 12 or so packets in one box. It is very inexpensive, too.

Add in a tablespoon of Adobo Seasoning Salt.

Another Goya product you will find this stuff near the Sazon at the grocery store.

Add a couple cracks of ground pepper.

Toss in two bay leaves.

Stir the pot and then place on medium high and bring to a boil.

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.

At a medium heat it may continue to boil lightly, that is ok.

The liquid will reduce some.

This requires no babysitting. Carry on about your evening with kids’ homework, playtime, etc.

About 20-30 minutes before you are ready to serve, cook 2-3 cups of rice up.

I use a rice cooker to make it easy.

When I start my rice, I also open a can of red kidney beans and cook them on low in a sauce pan.

When you’re ready to serve thew stew, remove the bay leaves.

Serve the chicken and potatoes over a bed of rice.

Scoop a serving of beans on top of the chicken and potatoes.

Ladle in a bit of the broth (or more) if you like.

My children devour this.

I am still trying to convert this to a crockpot recipe. I have not been successful at adjusting the liquid levels.

Don’t forget, Crystal & Co., has many easy recipes that are perfect for busy school nights and will help you get a hot cooked meal on the table for your family.

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