Skinless chicken drumsticks, slowly stewed in light beer, scallions, tomatoes, cilantro, peppers, garlic and spices.
As the colder weather slowly approaches in the coming months, this dish will warm your kitchen and hopefully give you the same comfort it gives me.
My favorite way to eat this is served over rice with a slice of avocado. I make so many variations of this dish depending on what I have on hand; sometimes I add baby potatoes, yucca, or I'll make it without the beer. If you are really opposed to cooking with alcohol, you can replace it with water.
Sofrito Chicken Stew
Servings: 8 • Serving Size: 1 drumstick + sauce • Points+: 3 pts • Smart Points: 3
Calories: 110 • Fat: 3 g • Protein: 14 g • Carb: 5 g • Fiber: 1 g • Sugar: 1 g
Cholesterol: 48 mg • Sodium: 382 mg
- 1/2 tbsp olive oil
- 6 scallions, chopped
- 4 cloves garlic, chopped fine
- 2 tomatoes, diced
- 1/3 cup diced red bell pepper
- 1 tsp ground cumin
- 1 1/2 tsp salt
- 1 packet sazón or 1 tsp annatto seed powder
- 8 large chicken drumsticks on the bone, skin removed (4 oz each)
- 1/2 tsp garlic powder
- 6 oz light beer
- 1 cup water
- salt to taste
- 1/2 cup cilantro, chopped (or to taste)
Season chicken with salt and garlic powder; add to center of the pan allowing chicken to brown slightly on both sides. Combine chicken with sofrito, and add beer, water and cilantro, adjust salt if needed. Cover pan and simmer on low until chicken is cooked through, about 20-30 minutes. Serve over rice.