Prep 5 mins
Cook 25 mins
I grew up eating my mom's Puerto Rican stew. I just tweaked it a little to make it a little healthier but with the same amazing taste!
- 4 cups chicken broth
- 4 potatoes, unpeeled cut into chunks
- 2 chicken breasts, cut into chunks
- 1⁄2 onion, diced
- 1⁄2 red bell pepper, diced
- 4 tablespoons Spanish olives
- 4 tablespoons capers
- 4 cilantro
- 4 garlic cloves, crushed
- 4 teaspoons seasoning salt
- 2 tablespoons achiote oil
- 1 (8 ounce) can tomato sauce
- In a large pot place all ingredients except tomato sauce.
- Bring to a boil.
- Cook until potatoes are soft, then add tomato sauce and more salt if necessary to taste.
- Achiote is a small red seed found in the latin section of the grocery store. If unavailable just make the stew without it.
- To make achiote oil over low heat place 2 tbsp achiote seeds plus 3 tbsp olive oil and simmer until the oil turns red, this may take a while so if you plan to use this oil often make a larger batch to keep on hand. Then let oil cool completely before straining out the achiote seeds. This oil adds great flavor to any of your foods.
- The seasoning salt I use is called Adobo. It is a spice Puerto Ricans use in place of salt. My favorite is the brand called Goya. It is basically salt, pepper, and oregano - but it tastes entirely different than the sum of these ingredients.
- If possible use your own homemade chicken broth or buy organic free range chicken broth from the store.