Easy Puerto Rican Chicken Stew with Potatoes

 This hearty Puerto Rican chicken stew is packed with tender chicken, soft potatoes, sofrito, tomato, and warm seasonings. It’s an easy, comforting dinner that tastes especially good served with white rice.

Ingredients

• 1 kg chicken thighs or drumsticks
• 3 potatoes, cut into thick slices
• 2 tbsp sofrito
• 1 packet sazón
• 1 tsp adobo seasoning
• 2 tbsp tomato paste
• 1/2 chicken bouillon cube
• 300 ml water
• Cooking oil
• Salt and black pepper, to taste

Instructions

1. Season the chicken with adobo, sazón, salt, and black pepper. Let it marinate for about 30 minutes.
2. Heat a little oil in a large pot over medium heat. Brown the chicken on both sides, then remove it and set aside.
3. In the same pot, add the sofrito and tomato paste. Cook for 1–2 minutes until fragrant.
4. Return the chicken to the pot and coat it well with the sauce.
5. Add the potatoes, water, and chicken bouillon cube.
6. Cover and simmer over low heat for 35–40 minutes, until the chicken is tender, the potatoes are soft, and the sauce has thickened.
7. Stir gently during cooking so the potatoes don’t break apart.

Serving Suggestion

Serve hot with fluffy white rice for an easy, comforting family dinner.

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