Savvy Savings Stew

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty one-pot stew featuring tender chicken, aromatic sofrito, and root vegetables slow-simmered to perfection for a comforting meal that's both economical and delicious. This Puerto Rican-inspired one-pot recipe, ready in about 65 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, 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

• 1.5 lbs, bone-in and skin-on chicken thighs
• 2 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 1, diced green bell pepper
• 1, diced carrot
• 1, diced potato
• 1 cup chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 1 bay leaf
• 2 cups cooked rice

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

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season generously with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add chicken skin-side down and sear for 5 minutes per side until golden brown, then remove and set aside.
2. Step 2: Add diced onion, minced garlic, and green bell pepper to the pot. Sauté over medium heat for 3 minutes until onion is translucent and fragrant.
3. Step 3: Add diced carrot and potato, stirring to coat in oil. Cook for 2 minutes until slightly softened.
4. Step 4: Return chicken to pot, add chicken broth, diced tomatoes (with juice), dried oregano, and bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes until chicken is tender and vegetables are cooked through.
5. Step 5: Remove bay leaf, season with additional salt and pepper, and serve hot over 2 cups of cooked rice.