Recipe Details
Ingredients
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2tablespoonsolive oil
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1whole chicken, cut up
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salt and ground black pepper to taste
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1mediumonion, chopped
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4clovesgarlic, minced
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½cupsofrito
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2potatoes, peeled and cubed
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2cupschicken broth
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1(8 ounce) cantomato sauce
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1(1.41 ounce) packagesazon seasoning
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½teaspoonground cumin
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1bay leaf
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2tablespoonscold water
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1tablespooncornstarch
Cooking 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
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories278 | |
% 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 |
|
Vitamin C 16mg |
78% |
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.
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