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Stewed Chicken


  • 1 ½ pounds chicken
  • 1 med onion diced
  • 1 green pepper diced
  • 1 red pepper diced
  • 1 garlic clove
  • 1 tbs olive oil
  • 1 pkg sazon with achiote
  • adobo with pepper to taste
  • 1 8 oz can of tomato sauce
  • 1 8 oz can of corn strained of water


Heat the oil in a skillet. Season the chicken with adobo and cook in the skillet until brown.Add the onions, peppers, garlic, and tomato sauce. Cook for about 5 minutes on medium heat and add the canned corn. Add the pkg of sazon, and then fill the empty can of tomato sauce with water and add to skillet. Cover and cook for about 30 minutes or until meat is falling off the bone.Serve over white rice.

Recipe sent by: Jolene Castro

My Fav Recipe Book

Find recipes like this and more in the recipe book Puerto Rican Cookery by Carmen Aboy Valldejuli. My mother gave me this recipe book on my 18th birthday and it has been my staple recipe book ever since.


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