Chicken Stew With Carrots And Potatoes

Chicken Stew With Carrots And Potatoes
4.5 from 2 ratings
This Puerto Rican chicken stew is a budget-friendly dish and tastes even better the next day. It's delicious over steamed rice or with tostones.Recipe courtesy of Nestlé
Prep Time
Cook Time
Chicken Stew with Carrots and Potatoes
Total time: 1.15 hours
  • 2 cup water
  • 1 small bag (1.5lbs) baby yukon gold potatoes
  • 2 maggi® chicken bouillon cubes
  • 4 bay leaves
  • 1/2 cup olives (optional)
  • 1 and ¼ cup dry red wine
  • 5 cup rice
  • 1/4 cup olive oil
  • 1 medium yellow onion
  • 1 red bell pepper
  • 1 teaspoon cumin
  • 1 can (14oz) diced tomatoes
  • 2 cloves of garlic
  • 4 pound bone-in chicken pieces (thighs, legs, breasts, wings)
  • 1/4 cup cilantro
  • 4 maggi® chicken bouillon cubes
  • 3 large carrots
  • 1/4 teaspoon ground black pepper
  • 16 oz. can tomato sauce
  1. Chop the Sofrito: onion, garlic, pepper and cilantro into pea sized pieces and combine. Set aside. Chop carrots into ¼ inch coins and cut the potatoes in half. Combine carrots and potatoes and set aside.
  2. In a large pot, heat the olive oil over medium-high heat and add the sofrito. Sauté until onions are translucent. Then add half a can of diced tomatoes, 2 tablets of Maggi Granulated Chicken Bouillon, olives (optional), and cook for 5 minutes.
  3. Add the chicken pieces, and then stir in the remaining half can of chopped tomatoes, tomato sauce, red wine and 2 cups of water.
  4. Add the spices, potatoes and carrots and bring the pot to a boil.
  5. Reduce the heat, cover with lid, and simmer for 30 to 45 minutes, until the chicken and vegetables are tender. For a thicker consistency, remove the lid for the last 15 minutes to allow some of the liquid to evaporate.
  6. Prepare rice according to package instructions. Add 1 cube of Chicken bouillon to the water for every 4 portions of rice desired.
  7. Serve Chicken and sauce over rice.