Puerto Rican Chicken Stew 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 - Seton
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
Save-On-Foods - Chicken Thighs Boneless, Skinless, Fresh
Save-On-Foods - Chicken Thighs Boneless, Skinless, Fresh, 425 Gram
$10.30 avg/ea$2.42/100g
2 teaspoons Western Family vegetable oil
Western Family - Vegetable Oil
Western Family - Vegetable Oil, 1.42 Litre
rewards logoEarn 300 Points
$8.79$0.62/100ml
1 small green bell pepper, finely chopped
Bell Peppers - Green, Fresh
Bell Peppers - Green, Fresh, 240 Gram
$2.38 avg/ea$0.99/100g
1 small red bell pepper, finely chopped
Bell Peppers - Red, Hot House
Bell Peppers - Red, Hot House, 226 Gram
$2.64 avg/ea$1.17/100g
1/2 small yellow onion, finely chopped
Onions - Yellow, Medium
Onions - Yellow, Medium, 215 Gram
$1.18 avg/ea$0.55/100g
3 tablespoons minced garlic
Garlic - White, Bulk
Garlic - White, Bulk, 1 Each
$0.63
1 tablespoon Western Family organic tomato paste
Not Available
2/3 cup uncooked Western Family long grain white rice
Western Family - Long Grain White Rice
Western Family - Long Grain White Rice, 1.81 Kilogram
$5.49 was $6.29$0.30/100g
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)
Western Family - Chicken Broth No Salt Added
Western Family - Chicken Broth No Salt Added, 946 Millilitre
$1.89 was $2.39$0.20/100ml
1 Western Family bay leaf
Western Family - Bay Leaves
Western Family - Bay Leaves, 22 Gram
$3.95 was $4.39$17.95/100g
1 teaspoon red pepper flakes
Western Family - Pepper - Crushed Red
Western Family - Pepper - Crushed Red, 62 Gram
$5.39 was $5.99$8.69/100g
1/2 cup chopped green olives
Western Family - Sliced Manzanilla Olives
Western Family - Sliced Manzanilla Olives, 375 Millilitre
rewards logoEarn 175 Points
$4.49$1.20/100ml
Cilantro
Cilantro - Fresh, Bunch
Cilantro - Fresh, Bunch, 1 Each
$1.69
Avocado
Avocados - Ripe, Fresh
Avocados - Ripe, Fresh, 1 Each
$1.99
Lime Wedges
Limes - Fruit, Fresh
Limes - Fruit, Fresh, 1 Each
$0.89 was $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.