Spanish Sazon Chicken Stew

🧂 Ingredients

• 680 g boneless skinless chicken breast

  (24oz)
• 164 g green bell pepper

  (5.8oz/1large)
• 160 g onion, chopped

  (5.6oz/1 cup)
• 397 g crushed tomatoes (or tomato sauce)

  (14oz)
• 85 g tomato paste

  (3oz/1/2can)
• 454 g small baby potatoes halved (or mini baby potatotes)

  (16oz)
• 163 g pimento stuffed olives, low sodium

  (1 jar or reduce amount to reduce calories)
• 480 ml chicken broth

  (2 cups)
• 60 g fresh chopped parsley

  (1 cup)
• 2 tsp smoked paprika
• 1 Tbsp fresh minced garlic

  (about 3 lg cloves)
• 1 packet Sazon seasoning (Goya, etc) or use homemade

  (2 tsp)
• 1 tsp oregano
• 1/2 tsp black pepper
• 1/4-1/2 tsp salt (optional because sazon is salty)

Instructions

• 1 Mince garlic, chop onion, and dice bell pepper
• 2 Chop the chicken into small pieces. Pat dry. Get all other ingredients in place
  before you start to cook.
• 3 Add two teaspoons of olive oil to a Dutch oven or large wide skillet or stovetop
  casserole dish. Heat to medium high.
• 4 Add chicken to Dutch oven. Season the chicken with sazon, oregano, salt and
  pepper, stirring to make sure it is evenly coated. (Alternate method: season the
  chicken in a bowl before adding to Dutch oven).
• 5 Cook until lightly browned (about 5 minutes). Remove to bowl, leaving any juice
  in the Dutch oven.
• 6 If Dutch oven gets dry add another tsp of olive oil or a Tbsp of chicken stock,
  but there should be a little chicken juice and olive oil remaining. Add onions
  and bell pepper. Saute for about 2 or 3 minutes or until vegetables start to
  slightly soften. Stir regularly. Again, if the Dutch oven starts to dry out, you
  can add a Tbsp or two of chicken broth (as oil replacement to save calories)
• 7 Add garlic. Saute one more minute, stirring constantly.
• 8 Pour in the crushed tomatoes and then the tomato paste. Add the Smoked paprika
  an stir until evenly combined and tomato paste is dispersed.
• 9 Add the chicken broth, then add the cooked chicken, potatoes, and olives. Stir.
• 10 Chop parsley and add to Dutch oven (reserve a little parsley if you want it for
  garnish).
• 11 Turn the heat down to between medium and m medium low or where the stew is still
  going at a strong simmer (still slowly bubbling)
• 12 Cover with a lid and continue cooking for 25 to 30 minutes or until the potatoes
  are done. The larger the potatoes, the longer it will take. Pierce a few of the
  largest potatoes with a fork or sharp pointy knife to make they are cooked.
• 13 Turn off the heat and let the stew sit for 5 more minutes. Optional: Garnish
  with Parsley.

Nutrition Info