Dominican-Style Chicken Stew with Sofrito and Root Vegetables

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Hearty chicken stew simmered with traditional Dominican sofrito, root vegetables, and aromatic spices for a comforting meal. This Caribbean-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, olive oil, Dominican sofrito 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 1/2 cup (blend of bell peppers, garlic, onions, cilantro) Dominican sofrito
• 1 medium, diced white onion
• 2 medium, peeled and chopped carrots
• 1 cup peeled and diced yuca (cassava)
• 1 large, peeled and diced potato
• 3 cups chicken broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 bay leaf
• 1 tbsp fresh lime juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown chicken pieces for 4 minutes per side until golden. Remove and set aside.
2. Step 2: Reduce heat to medium, add 1 diced white onion and 1/2 cup Dominican sofrito to the pot. Sauté for 3 minutes until fragrant and softened.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried oregano, remaining 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 2 minutes to deepen flavor.
4. Step 4: Add 3 cups chicken broth, 2 chopped carrots, 1 cup diced yuca, 1 diced potato, and 1 bay leaf. Bring to a simmer.
5. Step 5: Return browned chicken to the pot, cover, and simmer gently for 35 minutes until chicken is cooked through and vegetables are tender.
6. Step 6: Remove bay leaf and stir in 1 tbsp fresh lime juice before serving hot with white rice or bread.