1 whole chick­en, cut up into pieces
1 can toma­to sauce
14 cup of sofrito
1 pack­age of chick­en bouillon
4 pota­toes cut up into pieces
5 large car­rots cut up into pieces
1 can of green beans
1 clove minced garlic
2 tea­spoons of salt
1 table­spoon of pepper

In a large pot, mix the can of toma­to sauce and sofrito. To that mix add the bouil­lon, gar­lic, salt and pep­per and let heat up until it bub­bles. Next add your cut up pota­toes and car­rots. Mix.  Add cold water to fill the pot.

Add the chick­en; place right over veg­eta­bles. Add water to pot, if need­ed, to sub­merse chick­en. Cook for approx­i­mate­ly 1–2 hours depend­ing on the size of the chicken.

Cook on a medi­um-low temp, stir fre­quent­ly to allow pota­toes and veg­eta­bles to thick­en the stew.

When stew has thick­ened add green beans. Mix together.

Serve over white rice.