Ingredients
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2 tablespoons olive oil
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1 whole chicken, cut up
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salt and ground black pepper to taste
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1 medium onion, chopped
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4 cloves garlic, minced
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½ cup sofrito
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2 potatoes, peeled and cubed
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2 cups chicken broth
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1 (8 ounce) can tomato sauce
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1 (1.41 ounce) package sazon seasoning
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½ teaspoon ground cumin
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1 bay leaf
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2 tablespoons cold water
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1 tablespoon cornstarch
Directions
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Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken to a bowl and cover with an aluminum foil tent.
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Reduce heat to medium; add onion to the pot and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazón, cumin, and bay leaf; bring to a boil.
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Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
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Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and cook together for about 10 minutes more.
Nutrition Facts (per serving)
| 278 | Calories |
| 16g | Fat |
| 14g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 278 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 4g | 18% |
| Cholesterol 48mg | 16% |
| Sodium 1339mg | 58% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Protein 19g | 37% |
| Vitamin C 16mg | 17% |
| Calcium 27mg | 2% |
| Iron 2mg | 9% |
| Potassium 482mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
