Puerto Rican Style Chicken Stew
By merlersha
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Ingredients
- 3/4 lb smoked ham
- 3/4 lb boneless, skinless chicken
- 2 t vegetable oil, divided
- 1 can (48 oz) chicken broth
- 1 can tomato sauce
- 1 1/2 c prepared sofrito
- 1/2 c chopped fresh cilantro
- 2 T chopped fresh oregano
- 1 can (15 oz) pigeon peas, drained
- 1 cup cooked white rice
- 2 medium avocados
- Hot Sauce
Details
Preparation
Step 1
Dice ham into 1/2" pieces. Dice chicken into 1" pieces. In 8qt stockpot, heat 1 t of vegetable oil over med-high heat 1-3 minutes or until shimmering. Add ham to stockpot and cook 2-3 min or until browned, stirring occasionally. Add remaining 1 t oil and chicken to pot. cook chicken 3-4 minutes or until browned, stirring occasionally.
Add ham, broth, tomato sauce and sofrito to pot. bring to a simmer; reduce heat to medium. chop cilantro and oregano; set cilantro aside. add oregano, pigeon peas and rice to stew; cook 5 minutes.
meanwhile, peel and dice avocados using avocado peeler. ladle stew into bowls, top with avocado, cilantro and hot sauce, if desired.
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