Sofrito Chicken Stew

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Sofrito Chicken Stew, 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.

Sofrito Chicken Stew, skinless chicken drumsticks, slowly stewed in light beer, scallions, tomatoes, cilantro, peppers, garlic and spices.Sofrito Chicken Stew

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, skinless chicken drumsticks, slowly stewed in light beer, scallions, tomatoes, cilantro, peppers, garlic and spices.
Sofrito Chicken Stew, skinless chicken drumsticks, slowly stewed in light beer, scallions, tomatoes, cilantro, peppers, garlic and spices.
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5 from 4 votes
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Sofrito Chicken Stew

110 Cals 14 Protein 5 Carbs 3 Fats
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 8 servings
COURSE: Dinner
CUISINE: Mexican
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.

Ingredients

For Sofrito:

  • 1/2 tbsp olive oil
  • 6 scallions, chopped
  • 4 cloves garlic, chopped fine
  • 2 medium tomatoes, diced
  • 1/3 cup diced red bell pepper
  • 1 tsp ground cumin
  • 1 1/2 tsp salt
  • 1 packet sazon or 1 teaspoon ground annatto

For the Stew:

  • 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)

Instructions

  • Heat oil in a deep saute pan.
  • Add scallions and garlic, sauté 2 minutes, add tomatoes and peppers.
  • Season with salt, cumin, and sazón or annatto. Set aside.
  • 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.

Nutrition

Serving: 1drumstick + sauce, Calories: 110kcal, Carbohydrates: 5g, Protein: 14g, Fat: 3g, Cholesterol: 48mg, Sodium: 382mg, Fiber: 1g, Sugar: 1g
WW Points Plus: 3
Keywords: Freezer Meals, Kid Friendly, low carb, Under 30 Minutes

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199 comments

  1. I usually make this as written but I had an eggplant I needed to use up so I peeled and chopped it and added it in. I also doubled the seasoning to account for the added vegetable and cooked it a bit longer. The eggplant broke down and made the sauce nice and thick.

  2. This has been in my go-to recipes for years now – still love it and so do my kids! It’s so flavorful and satisfying! I sear the chicken and throw everything in – sometimes add zuchinni if it’s in season. A hit with my whole family every time! I even made it on a trip to Poland to visit relatives and they loved it and make it now!

  3. Delicious! Although I used a jar of sofrito for a quick dinner. And used boneless, skinless chicken thighs! Super quick and easy! And the house smells glorious! I can only imagine how flavorful it is with fresh made sofrito! Winner winner chicken is for dinner!

  4. Delicious!!! I added a few slices of avocado to my plate. Yum!!

  5. I made this with your homemade Sazon seasoning recipe and it was so good! I did half thighs half drumsticks and it was a good balance. I planned on having enough for leftovers but everyone ate it all up! Definitely going into the rotation!

  6. Sorry to be *that* person–this recipe does sound good but this isn’t Mexican food and shouldn’t be categorized as Mexican. I love Mexican food and certain regions actually do have a version of sofrito using regional ingredients, but this version sounds sort of like a variation on a Puerto Rican style sofrito ? Although the use of cumin makes it seem Cuban inspired? If you want a broad blanket term, I guess you could say it’s Latin American inspired, but many people with Mexican or Latin American (Puerto Rican/Cuban) roots, might find it offensive to mislabel is Mexican. Anyone with hispanic/latino heritage have often been confused for Mexican, which isn’t culturally sensitive for either groups. Again, sorry to make this serious. I just think, now more than ever, celebrating what makes our separate cultures special is very important, since both are distinct and beautiful. It might not seem important from the outside, but to those of us on the inside of this issue, it means alot 🙂

  7. Hi Gina,
    Huge fan of ST and all of your recipes.  I just got your newest cookbook to add to my collection; I can’t wait to try EVERYTHING!

    Thinking of making this tomorrow night but had a question about the sofrito.  I made a big patch of it from your other cookbook and have it frozen in 1 TBSP cubes.  How many cubes should I take out to make this recipe?

    Thank you in advance.

  8. Hi Gina:

    I have a jar of Goya sofrito. The only recipe I’ve ever made with it is a crockpot ropa vieja that my family loves– but it only uses 1/4 c and I’m never sure what to do with the remaining sofrito. Just found this recipe online and it looks like a keeper– but I wanted to make sure you agreed that all I need to do is steps 4, 5, 6 to complete your recipe with the jarred version? Has anyone else done the same?

    Thank you!

  9. Instead of beer, what can I use as a substitute?

  10. Could you do this in the Instant Pot?

  11. I would like to make this in my instant pot. How long should I cook the chicken?

  12. This was fabulous! I didn’t have annatto so I used tumeric and paprika instead.  Yummy!  Can’t wait to have the leftovers for lunch.

  13. Love this recipe! I’ve made it a few times and had a request for it again this evening. As I look back at it, I’m wondering if the ‘gluten free’ tag is a mistake since the recipe calls for beer. Just wouldn’t want anyone serving it to friends with gluten allergies or severe intolerances. Thanks!

  14. I already have a home made sofrito recipe… Is it ok just just put that in the pan rather than making your way of sofrito ?

  15. Made this last night for my family of 4. Everyone loved it. My 19 year old son who rarely complements anything I cook (he’s so picky) loved it. I also used boneless, skinless chicken thighs. Also used can tomoatoes–fire roasted. Delicous!

  16. I didn't have cilantro so I used parsley