8 pcs chicken thighs (washed and drained)
3 large tomatoes (or 1 can diced tomatoes)
1 large onion, diced
1 packet Sazon seasoning with annatto
a few springs fresh thyme (2 tsp dried thyme is fine also)
2 tsp cumin
1 tsp black pepper
1 tsp chilli pepper
6 cloves garlic, minced
1.5 tsp salt
3 cups water
oil for browning
3 tbs recaito and/or sofrito (optional; for more stew and cilantro flavor if you're short on tomatoes, garlic, onions)
1 medium bell pepper
1 stalk celery, chopped
2 carrots, chopped
- Put about 2 tablespoons of oil in the pan. On high heat, brown chicken on both sides evenly about 3 mins on each side.
- Add onions, garlic, herbs, peppers, all the ingredients, except the bell pepper if you like your bell peppers whole and with some crunch left save it for the last 5 mins.
- Let cook on medium heat for 25-30 mins, covered.
- Add bell peppers if you saved them in the last 5 mins. Turn occasionally, add water if your stew is drying down too quickly.