Spanish Style Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Thigh, 8 thighs, bone and skin removed2 tbsp olive oil2 tsp sugar8 pieces of chicken thighs, bone and skin offOnions, raw, 1 small Garlic, 2 cloves Green Peppers (bell peppers), 1 cup, strips White Vinegar, 1 tbsp Sazón Goya (Sazón with Azafrán), 2 packetstomato sauce, 8 oz can, Adobo, 2 tsp Water, 5 cans fullPotato, raw, 2 large cubed (3" to 4-1/4" dia.)
heat oil then sprinkle sugar evenly throughout the pan and carmalize it.
add the chicken and brown the thighs in the sugar. add onions, garlic, and peppers and saute all together.
add the vinegar, tomato sauce, sazon, adobo and use the can from the tomato sauce to put 5 cans of water. at this point add the cubed potatoes and allow to simmer for an hour or so. if you prefer a thicker stew, use corn starch in cold water at the end of the cooking process to thicken your stew sauce. serve over brown rice, with a salad, or with veggies.
Serving Size: makes two pieces each for four people
Number of Servings: 4
Recipe submitted by SparkPeople user SACCOWITCH.
add the chicken and brown the thighs in the sugar. add onions, garlic, and peppers and saute all together.
add the vinegar, tomato sauce, sazon, adobo and use the can from the tomato sauce to put 5 cans of water. at this point add the cubed potatoes and allow to simmer for an hour or so. if you prefer a thicker stew, use corn starch in cold water at the end of the cooking process to thicken your stew sauce. serve over brown rice, with a salad, or with veggies.
Serving Size: makes two pieces each for four people
Number of Servings: 4
Recipe submitted by SparkPeople user SACCOWITCH.
Nutritional Info Amount Per Serving
- Calories: 413.3
- Total Fat: 12.7 g
- Cholesterol: 114.5 mg
- Sodium: 872.2 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 5.8 g
- Protein: 31.5 g
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