Puerto Rican Chicken Stew
Puerto Rican Chicken Stew
Puerto Rican Chicken Stew
Joel Figueroa - BC Lions
Joel Figueroa - BC Lions
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Recipe - Winfield
Puerto-Rican-Chicken-Stew-600x380.jpg
Puerto Rican Chicken Stew
Prep Time20 Minutes
0
Cook Time30 Minutes
Ingredients
1 lb Western Family boneless, skinless chicken thighs
2 teaspoons Western Family vegetable oil
1 small green bell pepper, finely chopped
1 small red bell pepper, finely chopped
1/2 small yellow onion, finely chopped
3 tablespoons minced garlic
1 tablespoon Western Family organic tomato paste
2/3 cup uncooked Western Family long grain white rice
1 (14 ounce) can Western Family organic no-salt-added diced tomatoes
3 cups low sodium Western Family chicken broth (no salt added)
1 Western Family bay leaf
1 teaspoon red pepper flakes
1/2 cup chopped green olives
Cilantro
Avocado
Lime Wedges
Directions
  1. Season the chicken thighs with salt and pepper. Heat the vegetable oil over medium-high heat in a large Dutch oven or other sturdy lidded pot. Once the oil is hot and shimmering, add the chicken and brown in a single layer for 4 minutes per side. Transfer the chicken to a plate.
  2. Saute the bell peppers and onions in the remaining oil for 2 minutes. Add the garlic and tomato paste and cook for 1 minute.
  3. Return the chicken to the pan and add the rice, tomatoes, chicken broth, bay leaf, and red pepper flakes. Allow the contents to come to a boil, then turn the heat down to medium-low and simmer, covered, for 20 minutes (or until chicken is cooked through and the rice is tender).
  4. Transfer the cooked chicken to a clean cutting board and shred with two forks. Return the shredded chicken to the pot and stir in the green olives.
  5. Serve topped with cilantro, avocado slices, and lime wedges for squeezing.
20 minutes
Prep Time
30 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
1 lb Western Family boneless, skinless chicken thighs
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Save-On-Foods - Chicken Thighs Boneless, Skinless, Fresh, 425 Gram
$8.42 avg/ea was $10.30 avg/ea$1.98/100g
2 teaspoons Western Family vegetable oil
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Western Family - Vegetable Oil, 1.42 Litre
$7.99$0.56/100ml
1 small green bell pepper, finely chopped
an image
Peppers - Green Bell, 240 Gram
$2.11 avg/ea$0.88/100g
1 small red bell pepper, finely chopped
an image
Peppers - Red Bell, Hot House, 226 Gram
$1.99 avg/ea was $2.74 avg/ea$0.88/100g
1/2 small yellow onion, finely chopped
an image
Onions - Yellow, Medium, 215 Gram
$0.94 avg/ea$0.44/100g
3 tablespoons minced garlic
an image
Garlic - White, Bulk, 1 Each
$0.75
1 tablespoon Western Family organic tomato paste
Not Available
2/3 cup uncooked Western Family long grain white rice
an image
Western Family - Long Grain White Rice, 1.81 Kilogram
$5.69$0.31/100g
1 (14 ounce) can Western Family organic no-salt-added diced tomatoes
Not Available
3 cups low sodium Western Family chicken broth (no salt added)
an image
Western Family - Chicken Broth No Salt Added, 946 Millilitre
$1.69 was $2.29$0.18/100ml
1 Western Family bay leaf
an image
Western Family - Bay Leaves, 22 Gram
$4.58 was $5.39$20.82/100g
1 teaspoon red pepper flakes
an image
Western Family - Pepper - Crushed Red, 62 Gram
$4.24 was $4.99$6.84/100g
1/2 cup chopped green olives
an image
Western Family - Sliced Manzanilla Olives, 375 Millilitre
$3.49$0.93/100ml
Cilantro
an image
Cilantro - Fresh, Bunch, 1 Each
$1.49 Each When You Buy 2 or More
$1.49 Each When You Buy 2 or More
$1.99
Avocado
an image
Avocados - Ripe, Fresh, 1 Each
2 for $5
$2.69
Lime Wedges
an image
Limes - Fruit, Fresh, 1 Each
5 for $4
$0.99

Directions

  1. Season the chicken thighs with salt and pepper. Heat the vegetable oil over medium-high heat in a large Dutch oven or other sturdy lidded pot. Once the oil is hot and shimmering, add the chicken and brown in a single layer for 4 minutes per side. Transfer the chicken to a plate.
  2. Saute the bell peppers and onions in the remaining oil for 2 minutes. Add the garlic and tomato paste and cook for 1 minute.
  3. Return the chicken to the pan and add the rice, tomatoes, chicken broth, bay leaf, and red pepper flakes. Allow the contents to come to a boil, then turn the heat down to medium-low and simmer, covered, for 20 minutes (or until chicken is cooked through and the rice is tender).
  4. Transfer the cooked chicken to a clean cutting board and shred with two forks. Return the shredded chicken to the pot and stir in the green olives.
  5. Serve topped with cilantro, avocado slices, and lime wedges for squeezing.