stewed chicken

Print PrintShare with Friends

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   2 TBL. OLIVE OIL
  • add   2 1/2TBL. ADOBO SEASONING SALT
  • add   1 MEDIUM ONION
  • add   2/3 CUP OF STUFFED OLIVES
  • add   2 ENVELOPES SAZON SEASONING PKT.
  • add   1TBL. GARLIC POWDER
  • add   1TBL. SALT
  • add   2TBL. GOYA SOFRITO
  • add   1CAN TOMATOE SAUCE
  • add   CELERY(2CUPS)
  • add   1 GREEN PEPPER
  • add   1LB. BAG OF BABY CARROTS
  • add   4LARGE POTATOS
  • add   6 CHICKEN LEG QUARTERS(ONCE SPLIT EQUALS 12 PIC.)

Instructions

  1. SKIN LEG QUARTERS AND CUT IN HALF. IN A LARGE POT WITH LID ADD OLIVE OIL BROWN LEG QUARTERS SEASONED WITH ADOBO FOR TWENTY MINUTES.PEEL POTATOS AND ONIONS, CHOP TO MEDIUM CHUNKS. CHOP AND CELERY AND CARROTS. (WHILE BROWNING MEAT)AFTER CHICKEN IS BROWNED ADD VEGETABLES TO POT COVER WITH 1 INCH OF WATER THEN ADD REMAINING INGREDIENTSTO POT, ONCE IT REACHES A BOIL STIR FOR 5 MIN COVER POT WITH LID SIMMER FOR 25 MIN. AND SERVE OVER WHITE RICE AND ENJOY!!!