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


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2 pkg
chicken thighs/ chicken breast
1 1/2 lb
potatoes peeled an cut in med cubes
large onions peeled and diced
3 garlic cloves chopped fine
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
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


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

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About Emilie's Stew Chicken and Potatos

Main Ingredient: Chicken
Regional Style: Puerto Rican

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