Recipe Index

Ingredients

• 3 lbs chicken (can be drumsticks, wings, thighs, or a combination)
• 1 tbsp sazon seasoning
• 1 tbsp adobo seasoning
• 1 tbsp salt
• 2 tbsp achiote oil or olive oil
• 1/3 cup sofrito
• 1 small yellow onion, julienned
• 1/2 cup tomato sauce
• 2–3 cups chicken broth
• 1/2 cup pimento olives
• 1 red bell pepper, cut into strips
• 3 sprigs of culantro (can be skipped if you can’t find it)
• 1/4 cup fresh cilantro, minced
• 1 lime, juiced

Method

1. Season the chicken with half of the sazón, half of the adobo, half of the salt, and half of the achiote oil. Add the remaining oil to a pot over medium heat, sear the chicken on all sides, and transfer to a plate.
2. In the same pot, add the remaining spices, all of the sofrito, and the sliced onion. Sauté until fragrant, then add the tomato sauce, stirring to combine.
3. Add the broth and the seared chicken; the broth should partially cover the chicken, starting with 2 cups and adding more if needed. Add the olives, sliced bell pepper, and culantro and bring to a boil.
4. Cover and cook on low until the chicken reaches an internal temperature of 165°F, about 45 minutes, adding more broth at the halfway mark if needed. Finish with the fresh cilantro and a squeeze of lime juice and serve with rice.

Prep: 15 minutes · Cook: 45 minutes · Total: 1 hour

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data