Ingredients
8
8 servings
- •2 tablespoons olive oil
- •1 whole chicken, cut up
- •salt and ground black pepper to taste
- •1 medium onion, chopped
- •4 cloves garlic, minced
- •0.5 cup sofrito
- •2 potatoes, peeled and cubed
- •2 cups chicken broth
- •1 (8 ounce) can tomato sauce
- •1 (1.41 ounce) package sazon seasoning
- •0.5 teaspoon ground cumin
- •1 bay leaf
- •2 tablespoons cold water
- •1 tablespoon cornstarch
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken to a bowl and cover with an aluminum foil tent.
- Reduce heat to medium; add onion to the pot and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazón, cumin, and bay leaf; bring to a boil.
- Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
- Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and cook together for about 10 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 278
- Carbohydrate: 14g
- Fat: 16g
- Fiber: 2g
- Protein: 19g
- Sugar: 2g
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