Puerto Rican Style Chicken Stew

By carvalhohm

Ingredients

• 3/4 lb smoked ham
• 3/4 lb boneless, skinless chicken
• 2 teaspoons vegetable oil, divided
• 1 can (48 oz) chicken broth
• 1 can tomato sauce
• 1 1/2 cup prepared sofrito
• 1/2 cup chopped fresh cilantro
• 2 Tablespoons chopped fresh oregano
• 1 can (15 oz) pigeon peas, drained
• 1 cup cooked white rice
• 2 medium avocados
• Hot Sauce

Preparation

Step 1

Dice ham into 1/2" pieces. Dice chicken into 1" pieces. In 8 quart stockpot, heat 1 teaspoon 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 teaspoon 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.