Smartphone-Inspired Puerto Rican Chicken Stew

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Puerto Rican chicken stew infused with vibrant sofrito and simmered until tender, reflecting the warmth of local flavors. This Latin American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 40 min Serves 4 Latin American cuisine 350 cal/serving

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Ingredients

4 pieces bone-in chicken thighs
3 tbsp olive oil
1/2 cup sofrito (a blend of green peppers, onions, garlic, cilantro)
1 cup tomato sauce
2 cups chicken broth
2 medium, peeled and diced into 1-inch cubes potatoes
2 medium, sliced into 1/2-inch rounds carrots
1 tbsp adobo seasoning
1 tsp black pepper
1 bay leaf
1/4 cup chopped fresh cilantro

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Instructions

Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Add 4 bone-in chicken thighs and brown on all sides for 5-6 minutes until golden and crispy at the edges.
Step 2: Stir in 1/2 cup sofrito and cook for 2 minutes until fragrant and the raw onion smell dissipates.
Step 3: Add 1 cup tomato sauce, 2 cups chicken broth, 2 diced medium potatoes, 2 sliced medium carrots, 1 tbsp adobo seasoning, 1 tsp black pepper, and 1 bay leaf. Stir to combine.
Step 4: Bring stew to a boil, then reduce heat to low, cover, and simmer for 30 minutes until chicken is tender and vegetables are cooked through.
Step 5: Remove bay leaf, sprinkle 1/4 cup chopped fresh cilantro over the stew, and serve hot with white rice or crusty bread.