Emilie's Stew Chicken and Potatos
By
emilie post
@angle19654
12
I like trying didn't types of stew instead of beef stew or the time, So I came up with this recipe.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
1 Hr 30 Min
Method:
Stove Top
Ingredients
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2 pkgchicken thighs/ chicken breast
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1 1/2 lbpotatoes peeled an cut in med cubes
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2large onions peeled and diced
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33 garlic cloves chopped fine
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3chicken bouillon cube
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1 can(s)tomato paste
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8 cwater
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6 pkgsazons goya
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1 jar(s)sofrito goya
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1 tspadoblo goya or all purpose seasoning salt
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1green bell pepper
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·salt and pepper to taste
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5 Tbspoil
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1 can(s)red kidey beans
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·cook rice
How to Make Emilie's Stew Chicken and Potatos
- add oil to big stock pot add onions, cook until tender, Then add garlic and green pepper and cook to garlic turn light brown.
- On med heat, add the jar of sofrito and stir until or blended in with onions and garlic,
- Then add water, the can of tomato paste , adoblo, or all purpose seasoning and the 6 pg of Goya sazon, and chicken boullion cubes ,salt and pepperto taste. Bring to boil
- Take skin off chicken and add salt and pepper on both side chicken and add to stock pot, when chicken is almost done add pototos, cooked until pototos are soft.
- Drain and wash kidney beans off and add a little sauce from stock pot sauce onto kidney beans and heat up, serve chicken, potatoes and sauce over cooked rice and add beans. Hope you like it.
About Emilie's Stew Chicken and Potatos
Main Ingredient: Chicken
Regional Style: Puerto Rican
