Friday, May 4, 2012

Chicken Stew (Puerto Rican Style)

The below recipe was one I learned this summer from my Aunt Rosalia while cooking for my sister's pre-wedding picnic.  It is one of the traditional family "non-recipes" where you put some of this and some of that, but never a measurement to be heard.  I have tried to give accurate measurements for ingredients to the best of my ability, but it is such a forgiving and simple recipe (yet full of deep flavor) that a little more or less of anything would be well received and adapted. 

So, whether you eat or drink, or whatever you do, do all to the glory of God. - (1 Corinthians 10:31)

Chicken Stew (Puerto Rican Style)

5-6lbs Chicken Legs or Thighs
Olive Oil
1 Spanish or Yellow Onion
1 Green Pepper
4-6 Potatoes
4-6 Cloves of Garlic
1 Bunch of Fresh Cilantro
Adobo w/Pepper Seasoning
1 28oz Can Diced Tomatoes
1 28oz Can Crushed Tomatoes
3-4 oz of Spanish Olives
Italian Blend Seasonings
1 Bay Leaf

Heat olive oil in caldero or large stock pot.  Remove skin from chicken legs or thighs and salt, pepper and adobo each side.  Place chicken in pot.  Chop onion, pepper, potatoes and place in pot with chicken.  Add garlic cloves whole along with tomatoes, 1 can of water, olives, salt, pepper, Italian seasoning blend, bay leaf and chopped cilantro.  Remove chicken once cooked through and remove meat from the bone, replacing in pot.   Simmer together until potatoes are tender and flavors married, adding seasonings as needed.  The stew goes well with rice, arroz con gandules, or tostones on the side.   Enjoy!

No comments:

Post a Comment