Emilie's Stew Chicken and Potatos

emilie post


I like trying didn't types of stew instead of beef stew or the time, So I came up with this recipe.


☆☆☆☆☆ 0 votes

15 Min
1 Hr 30 Min
Stove Top


  • 2 pkg
    chicken thighs/ chicken breast
  • 1 1/2 lb
    potatoes peeled an cut in med cubes
  • 2
    large onions peeled and diced
  • 3
    3 garlic cloves chopped fine
  • 3
    chicken bouillon cube
  • 1 can(s)
    tomato paste
  • 8 c
  • 6 pkg
    sazons goya
  • 1 jar(s)
    sofrito goya
  • 1 tsp
    adoblo goya or all purpose seasoning salt
  • 1
    green bell pepper
  • ·
    salt and pepper to taste
  • 5 Tbsp
  • 1 can(s)
    red kidey beans
  • ·
    cook rice

How to Make Emilie's Stew Chicken and Potatos


  1. add oil to big stock pot add onions, cook until tender, Then add garlic and green pepper and cook to garlic turn light brown.
  2. On med heat, add the jar of sofrito and stir until or blended in with onions and garlic,
  3. 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
  4. 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.
  5. 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.

Printable Recipe Card

About Emilie's Stew Chicken and Potatos

Main Ingredient: Chicken
Regional Style: Puerto Rican

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