Place chicken in pan with enough water to cover the chicken by half. Add 1 tsp Salt and cook on medium heat until water boils. Lower heat and cook for 45 minutes. Remove from heat and drain water. Let Chicken rest for 15 Minutes and cut into 1/2 inch cubes.
Peel and cut potatoes into 1/4 inch cubes.
Dice Green Peppers.
In pan add sofrito, 1 tsp Salt, Tomato Sauce, Olives, Potato, Peppers, Bay Leaves, Olive Oil, and 2 Cups of Water. Cook on medium heat until it comes to a boil. Simmer on low for 20 Minutes.
Add Chicken and continue to simmer for 1 hour stirring every 15 minutes.
Serve over rice.
1 Large yellow onion
1 Green Bell Pepper
1 Red Bell Pepper
1 Ajies Pepper (red and sweet)
1 Medium head of Garlic
1 bunch of fresh Cilantro
6 Culantro Leaves (Coriander)
1/4 Cup Pitted Olives
1 Tbsp Capers
1 Tbsp Black Pepper
1 Tbsp Crushed Oregano
1/2 Cup Olive Oil
Wash Peel and seed everything. Puree and store.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (302g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 25 (20%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 466.8mg||16 %|
|Potassium 689.3mg||18 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 19.2g|
|Protein 4.2g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 128
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