Chicken Rice Puerto Stew (Print Version)

# Ingredients:

→ Protein

01 - Two pounds of skinless, boneless chicken breast, chopped into small chunks

→ Veggies and Flavors

02 - One little onion, diced finely
03 - A medium red bell pepper, cut into pieces
04 - A medium green bell pepper, cut into pieces
05 - Three minced garlic cloves
06 - One cup of peas (fresh or frozen)
07 - One cup of sliced green olives (optional)

→ Spices and Oils

08 - A teaspoon of ground cumin
09 - A teaspoon of dried oregano
10 - One and a half teaspoons of sazón with achiote
11 - One tablespoon of adobo seasoning
12 - A bay leaf
13 - Two tablespoons of olive oil

→ Rice and Liquids

14 - Half a pound of tomato sauce
15 - Four cups of reduced-sodium chicken stock
16 - A cup of medium-grain rice

→ Toppings

17 - A tablespoon of parsley, freshly chopped
18 - A tablespoon of cilantro, freshly chopped
19 - Lime wedges, served on the side

# Instructions:

01 - In a big pot, heat up your olive oil over medium-high heat. Toss in the chicken and cook for about 4 to 5 minutes until it’s golden.
02 - Throw the onion, peppers, and garlic in the pot. Stir everything and let it cook for roughly 5 minutes until softened.
03 - Mix in the cumin, oregano, sazón, and adobo. Let it cook for another minute or two until it smells amazing.
04 - Pour in the chicken stock, tomato sauce, rice, and bay leaf. Pop the lid on and cook for around 20 minutes until the rice is perfect.
05 - Stir in peas and olives and cook another 5 minutes. Add your garnishes, and serve it with lime wedges!

# Notes:

01 - If the stew’s too thick, just add a splash of broth
02 - Keep your eyes on the rice—it can turn mushy easily
03 - Adding some white wine can really enhance the flavor

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