Delicious Dominican Chicken Stew

There are many different varieties of this dish, some may choose the more traditional way by browning sugar in a little oil and then adding the chicken. For this column, I chose to make a home made "sofrito," a marinade of chopped veggies, tomato sauce, cilantro and garlic.

Allowing the chicken to "soak" in the sofrito really allows the flavors to sink in. Goya Adobo seasoning, found in the Spanish Foods section of the grocery store is a crucial ingredient.

This recipe serves 6 generously.

What You'll Need:

5 boneless chicken breasts, rinsed and cut into med-sized pieces

2 red bell peppers, chopped

2 green peppers, chopped

1 yellow onion, chopped

1 large handful fresh cilantro, chopped

3 large cloves of garlic, smashed

3/4 c. tomato sauce

3-4 tbsp tomato paste

Goya Adobo seasoning

Salt and pepper to taste

Dried Oregano

How You'll Make it:

In a shallow glass dish, add the chicken pieces and season with 2 tablespoons of Adobo, 1 tablespoon salt and pepper and 1 tablespoon of the oregano. Stir to make sure the seasonings cover all of the chicken.

To make the Sofrito, add 1/2 cup of tomato sauce and 1 cup of water to the seasoned chicken and stir. Add the cilantro, smashed garlic, a handful each of the chopped peppers and onions and mix well. Let set aside to marinate for at least 25 minutes.

In a non-stick, deep frying pan or skillet, heat 2 tablespoons of olive oil. Add a handful of each of the remaining peppers and onions and saute until a bit soft, about 3-4 minutes. Add the remaining 1/2 cup of the tomato sauce and stir for a minute or two.

Start adding the chicken pieces, one at a time while reserving any marinade liquid and veggies. Add two cups of water and the 3-4 tablespoons of tomato paste and stir. Let simmer for about 10 minutes.

When the chicken is almost cooked through, add the remaining marinade, but only enough to make a sauce. You may thicken by adding more paste or thin by adding more water.

Season to taste. I like to add another half handful of fresh chopped cilantro and more salt, pepper, oregano and Adobo for an extra kick.

Let simmer for another 30-35 minutes, taste and adjust seasoning.

Serve over Spanish style white rice and a side of stewed beans if you would like. (Spanish or Dominican white rice is simply Goya rice, rinsed twice and cooked with a little olive oil until tender).

Make the sauce a little lighter for the summer and a bit thicker for a perfect winter stew. Enjoy!