 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I grew up eating my mom's Puerto Rican stew. I just tweaked it a little to make it a little healthier but with the same amazing taste! Ingredients:
4 cups chicken broth |
4 potatoes, unpeeled cut into chunks |
2 chicken breasts, cut into chunks |
1/2 onion, diced |
1/2 red bell pepper, diced |
4 tablespoons spanish olives |
4 tablespoons capers |
4 cilantro |
4 garlic cloves, crushed |
4 teaspoons seasoning salt |
2 tablespoons achiote oil |
1 (8 ounce) can tomato sauce |
Directions:
1. In a large pot place all ingredients except tomato sauce.
2. Bring to a boil.
3. Cook until potatoes are soft, then add tomato sauce and more salt if necessary to taste.
4. Notes:
5. Achiote is a small red seed found in the latin section of the grocery store. If unavailable just make the stew without it.
6. To make achiote oil over low heat place 2 tbsp achiote seeds plus 3 tbsp olive oil and simmer until the oil turns red, this may take a while so if you plan to use this oil often make a larger batch to keep on hand. Then let oil cool completely before straining out the achiote seeds. This oil adds great flavor to any of your foods.
7. The seasoning salt I use is called Adobo. It is a spice Puerto Ricans use in place of salt. My favorite is the brand called Goya. It is basically salt, pepper, and oregano - but it tastes entirely different than the sum of these ingredients.
8. If possible use your own homemade chicken broth or buy organic free range chicken broth from the store.
|
|