Dominican-Style Chicken Stew with Sofrito and Potatoes

By · Reviewed by AislePrompt Editorial · ·

A comforting stew of tender chicken simmered in a vibrant Dominican sofrito base with potatoes and bell peppers. This caribbean-inspired chicken ready in about 65 minutes pairs (about 2 lbs) Chicken thighs, bone-in, Olive oil, medium, diced Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 6 Caribbean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano, then brown them in the oil for about 5 minutes per side until golden. Remove and set aside.
  2. Step 2: In the same pot, add 1 diced medium onion, 1 diced large red bell pepper, 1 diced large green bell pepper, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
  4. Step 4: Add 2 tbsp white vinegar and 3 cups chicken broth, scraping up any browned bits from the bottom.
  5. Step 5: Return the chicken thighs to the pot along with 3 peeled and cubed medium potatoes and 2 bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until the chicken is tender and potatoes are cooked through.
  6. Step 6: Remove bay leaves, stir in 1/4 cup chopped fresh cilantro, adjust seasoning if needed, and serve hot with white rice.

Equipment for this recipe

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Frequently asked questions

How long does Dominican-Style Chicken Stew with Sofrito and Potatoes take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Dominican-Style Chicken Stew with Sofrito and Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Dominican-Style Chicken Stew with Sofrito and Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dominican-Style Chicken Stew with Sofrito and Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Dominican-Style Chicken Stew with Sofrito and Potatoes?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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