CHICKEN STEW (PUERTO RICAN STYLE)
1 whole chicken, cut up into pieces
1 can tomato sauce
1⁄4 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.