The ultimate comfort food is a traditional Puerto Rican chicken stew that's served over white rice. A savory tomato-based sauce, paired with fluffy potatoes, briny capers, and tender chicken, this is true comfort in a bowl.
In a large heavy pot heat 1 tablespoon olive oil, add chicken brown evenly on all sides. Remove from oil and set aside. In the same pot add 1 tablespoon of olive oil, onion, bell pepper, and cilantro, sauté for 4 minutes or until translucent.
3 lbs chicken pieces, 2 tbsp olive oil, ½ red bell pepper, 1 onion
Add red wine to deglaze the pot, scraping up all the brown bits at the bottom of the pot. Stir in diced tomato and tomato paste.
1 cup red wine, 14 oz diced tomato, 2 tbsp tomato paste
Return the chicken to the pot with the rest of the ingredients. Raise heat to bring to a boil, lower to a simmer and cover.
3 lbs chicken pieces, 1 onion, ½ red bell pepper, ¼ cup cilantro, 14 oz diced tomato, 2 bay leaf, 12 olives stuffed with red pimentos, 6 small golden potatoes, 3 large carrots, salt
Cook for 45 minutes or until chicken is tender. Uncover and simmer for 15 minutes or until sauce begins to thicken.
Serve over white rice.
Notes
Save lots of time by chopping, dicing and cubing everything ahead of time.Be sure if you use potatoes, to place them in cool water, so they won’t lose their color.If you want to use frozen veggies, be sure to have them ready and cook them according to the packaging instructions. You can substitute the water you boiled the frozen veggies instead of plain water.
Keyword Chicken
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