Puerto Rican Chicken Rice Stew (Print Version)

# Ingredients:

→ Protein

01 - 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces

→ Vegetables and Aromatics

02 - 1 small onion, finely chopped
03 - 1 medium green bell pepper, chopped
04 - 1 medium red bell pepper, chopped
05 - 3 cloves garlic, minced
06 - 1 cup peas, frozen or fresh
07 - 1 cup green olives, sliced (optional)

→ Seasonings

08 - 1 teaspoon ground cumin
09 - 1 teaspoon oregano
10 - 1½ teaspoons sazón seasoning with achiote
11 - 1 tablespoon adobo seasoning
12 - 1 bay leaf
13 - 2 tablespoons olive oil

→ Liquids and Rice

14 - 8 ounces tomato sauce
15 - 4 cups low sodium chicken broth
16 - 1 cup medium-grain rice

→ Garnish

17 - 1 tablespoon fresh cilantro, chopped
18 - 1 tablespoon fresh parsley, chopped
19 - Lime wedges for serving

# Instructions:

01 - Heat olive oil in large pot over medium-high heat. Brown chicken pieces for 4-5 minutes.
02 - Add onion, bell peppers, and garlic to pot. Cook 5 minutes until softened.
03 - Stir in cumin, oregano, sazón, and adobo seasoning. Cook 1-2 minutes until fragrant.
04 - Add tomato sauce, broth, rice, and bay leaf. Cover and simmer 20 minutes until rice is tender.
05 - Add peas and olives. Cook 5 minutes more. Garnish with herbs and serve with lime wedges.

# Notes:

01 - Add more broth if stew becomes too thick
02 - Watch rice carefully to prevent mushiness
03 - Optional addition of white wine adds depth

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