Description
A hearty, comforting dish featuring tender chicken stewed in a rich tomato-olive sauce, paired perfectly with fluffy butter corn rice.
Ingredients
- Chicken Thighs or Drumsticks: 2 pounds
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 large, diced
- Garlic: 4 cloves, minced
- Tomato Sauce: 1 1/2 cups
- Chicken Broth: 1 cup
- Potatoes: 2 medium, peeled and cubed
- Green Olives: 1/2 cup
- Bay Leaf: 1
- Paprika: 1 teaspoon
- Salt and Pepper: To taste
- Cooked White Rice: 3 cups
- Unsalted Butter: 2 tablespoons
- Sweet Corn Kernels: 1 cup
Instructions
- Preheat Your Equipment: Heat a Dutch oven or heavy pot over medium-high heat.
- Combine Ingredients: Season chicken with salt and pepper, brown in olive oil, and set aside.
- Prepare Your Cooking Vessel: In the same pot, sauté onions and garlic, then add tomato sauce and broth to deglaze.
- Assemble the Dish: Return chicken, add potatoes, olives, bay leaf, paprika, and adjust seasoning.
- Cook to Perfection: Cover and simmer for 40–50 minutes until chicken is tender and sauce thickens.
- Finishing Touches: Cook rice separately, then stir in butter and corn.
- Serve and Enjoy: Serve stew with butter corn rice and optional garnish.
Notes
- Use bone-in chicken for maximum flavor.
- Simmer gently for tender results and rich sauce.
- Fold butter and corn into hot rice right before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stewed
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 145mg