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Chicken Stoup

Chicken Wings stewed in Peppers, Onions, Potatoes, Garlic & Herbs, served over White Rice.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Lunch, Main Course
Cuisine American

Equipment

  • Pots
  • Cutting Board
  • Knife

Ingredients
  

Protein

  • 2 lbs Chicken Wings Cleaned and separated into sections

Produce

  • 1 Green Pepper Sliced or roughly Chopped.
  • 1 Large Onion Sliced or roughly Chopped.
  • 2 Large Russet Potatoes Cut into Chunks.
  • 2 tbsp Garlic Minced
  • 4 tbsp Sofrito Can you store bought or homemade. Can find in Latin area of local super market.
  • 3 tbsp Cilantro Finely Chopped.

Pantry

  • 1/4 cup Spanish Olives with Pimentos & Brine
  • 1/4 cup Ketchup May substitute for Tomato Sauce

Seasonings

  • 2 tbsp Garlic Herb Seasoning
  • 2 tbsp Adobo May substitute for your preferred Seasoned Salt
  • 1 tbsp Onion Powder
  • 1 tsp Cumin
  • 1/2 tsp Black Pepper
  • 2 packs Sazon Seasoning

Other

  • White Rice Prepared

Instructions
 

Preparation

  • Place Chicken Wings into a large Pot. Fill with Water until Chicken Wings are fully submerged. Add all the Seasonings and stir to incorporate. Heat on High and bring to a rapid boil. Let it boil for 15 minutes.
  • Using a small handheld Mesh Strainer, scoop out the floating foam that is on top and discard or if it doesn't bother you, leave it be.
  • Add your Peppers, Onions, Potatoes, Garlic, Sofrito, Cilantro, Olives & Ketchup. Stir to incorporate and cover with Lid. Turn cooking temperature down to Medium and let simmer for additional 20-30 minutes until the Chicken is tender and Potatoes are soft but not mushy.
  • Prepare Rice if following package if you have not already done so.
  • Taste Broth to see if additional seasonings are needed.
  • Serve over White Rice, Garnish with additional Cilantro and enjoy.
Keyword Chicken, Chicken Wings, Green Peppers, Onions, Potatoes, Soup, Stew