Prep Time:
15 mins
Cook Time:
1 hr 35 mins
Total Time:
1 hr 50 mins
Servings:
8
Ingredients
Directions
Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken to a bowl and cover with an aluminum foil tent.
Reduce heat to medium; add onion to the pot and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazón, cumin, and bay leaf; bring to a boil.
Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and cook together for about 10 minutes more.
Nutrition Facts (per serving)
| 278 | Calories |
| 16g | Fat |
| 14g | Carbs |
| 19g | Protein |
