PUERTORRICAN

CHICKEN STEW

A classic puertorrican dish for those rainy or winter days when you need the feeling of a warm blanket around you ...

serves 6

kosher style | gluten free

INGREDIENTS

INSTRUCTIONS

1 CUP          MEDIUM GRAIN RICE

1 1/2 LBS.    CHIKEN WINGS

1/2 CUP      BEEF SAUSAGE 

1/4 CUP      GREEN OLIVES

1/3 CUP       CARROTS

3/4 CUP      

1/4 CUP        

1/2 CUP        TOMATO SAUCE

 

1 TBSP.         CHIKEN BASE 

10 CUPS.    WATER 

3  TBSP.       GRAPESEED OIL 

HIMALAYAN PINK SALT AND PEPPER TO TASTE 

1. SAUTEE THE WINGS WITH THE ADOBO FOR ABOUT FIVE MINUTES. 

 

2. ADD THE BEEF SAUSAGE AND SAUTEE FOR FIVE MINUTES. 

 

3. ADD THE SOFRITO, TOMATO SAUCE AND CHICKEN BASE AND LET COOK FOR FIVE MINUTES. 

 

4. ADD THE POTATOES, CARROTS, OLIVES AND MIX WELL . 

 

5. ADD THE WATER AND BRING TO A BOIIL . 

 

6. ONCE IT IS BOILING ADD THE RICE AND STIR. WELL 

 

7. THIS STEP IS VERY IMPORTANT , YOU NEED TO SKIM THE SURFACE AND

TAKE OUT AS MUCH OF THE GREASE AND FOAM FROOM THE TOP.

 

8. ADD SALT AND PEPPER TO TASTE . (I USE HIMALAYAN PINK SALT).

 

9. STIR OCCASIONALY UNTIL THE RICE IS COOKED AND THE BROTH HAS THICKENED  

10. SERVE IMEDIATELY SO THAT IT DOESNT THICKEN TOO MUCH. IF IT DOES ,JUST ADD A BIT MORE WATER AND ADJUST SEASONING.