Puerto Rican-Style Chicken Stew
This hearty stew is packed with flavor, thanks to a generous amount of sofrito.
- 3/4 lb smoked ham
- 3/4 lb boneless, skinless chicken thighs
- 2 tsp vegetable oil, divided
- 1 can (48 oz) chicken broth (about 6 cups)
- 1 can (8 oz) tomato sauce
- 1 1/2 cups prepared sofrito
- 1/2 cup chopped fresh cilantro
- 2 tbsp chopped fresh oregano
- 1 can (15 oz) pigeon peas, drained
- 1 cup cooked white rice
- 2 medium avocados
- Hot sauce (optional)
Dice ham into 1/2-in. pieces using Chef’s Knife. Dice chicken into 1-in. pieces. In (8-qt.) Stockpot, heat 1 tsp of the oil over medium-high heat 1-3 minutes or until shimmering. Add ham to Stockpot and cook 2-3 minutes or until browned, stirring occasionally with Mega Scraper. Remove ham to Classic Batter Bowl. Add remaining 1 tsp oil and chicken to Stockpot. Cook chicken 3-4 minutes or until browned, stirring occasionally.
Add ham, broth, tomato sauce and sofrito to Stockpot. Bring to a simmer; reduce heat to medium. Chop cilantro and oregano; set cilantro aside. Add oregano, pigeon peas and rice to stew; cook 5 minutes.
Meanwhile, peel and dice avocados using Avocado Peeler. Ladle stew into bowls, top with avocado, cilantro and hot sauce, if desired.
- about 12 cups
8 servings of about 1 1/2 cups
Nutrients per serving:
Calories 290, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 55 mg, Carbohydrate 21 g, Protein 19 g, Sodium 1520 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
1 starch, 1 vegetable, 2 low-fat meat, 2 fat (1 carb)
If desired, 2 tsp dried oregano can be substituted for the fresh.
Sofrito is a blend of peppers, onions, tomatoes and spices. It is used in Latin cooking to flavor soups, stews and rice dishes.