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“A Latin American chicken stew using sofrito as a marinade and stew base.”
READY IN:
2hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Purée first 9 ingredients in a food processor until smooth to make the sofrito.
  2. Toss chicken with sofrito in a bowl, then marinate, covered and chilled for at least 1 hour.
  3. Remove chicken from sofrito, shaking off excess. Reserve sofrito.
  4. Heat oil in a heavy 4-6 quart pot over moderate heat until hot but not smoking.
  5. Brown chicken in batches without crowding, starting with skin sides down and turning once until golden, about 5 minutes per batch. Transfer to a plate.
  6. Peel potatoes and cut into 1/2 inch pieces.
  7. Pour off all but 2 Tbsp fat from pot. Add reserved sofrito to pot and cook over moderate heat, scraping up browned bits, about 2 minutes.
  8. Add water, beer, potatoes, and rice. Simmer, covered 5 minutes.
  9. Add chicken along with any accumulated juices and simmer, covered until chicken is cooked through and rice is tender, 20-25 minutes.
  10. Remove from heat and let stand 5 minutes.
  11. Stir in cilantro.
  12. Season with salt and hot sauce to taste.

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