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CHICKEN STEW (PUERTO RICAN STYLE) 
1 whole chicken, cut up
1 can tomato sauce
1/4 cup of sofrito
3 cups red cooking wine
1 package of chicken bouillon
3-4 potatoes cut up into bite size pieces
5 good size carrots cut up into bite size pieces
1 can of green beans
1 clove minced garlic
2 teaspoons of salt
1 tablespoon of pepper
water to fill pot (as needed)

Sofrito is a soupy seasoning often used in Puerto Rican foods, which is made from blended peppers, garlic, cilantro, onion, tomato, and recaito.

In a large pot, mix the can of tomato sauce and sofrito. To that add the bouillon, garlic, salt and pepper and let heat up until it lightly bubbles. Next add 1 cup of wine, and your cut up potatoes and carrots. Mix.

Add the chicken; place right over vegetables and pour in remaining wine. Add water to pot, if needed, to submerse chicken. Cook for approximately 1-2 hours depending on how large your chicken was.

Cook on a medium-low temp, stir frequently to allow potatoes to thicken the stew.

When stew has thickened add green beans. Mix together.

Serve over white rice or arroz con gandules (rice and pigeon peas).

Enjoy.. This is delicious!

Submitted by: Lynn
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 Rating: 4.8 / 5 - Reviews: 4
Feb 5, 2:58 PM
Michelle (New Jersey) says:
Jul 26, 1:37 PM
YeYe (Pennsylvania) says:
Aug 14, 8:16 PM
Regina (New York) says:
Aug 5, 3:58 PM
Tammy Wolfgram (Wisconsin) says:

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