This is the main content.
Island Chicken Stew
Recipes
Island Chicken Stew
6 servings
40 minutes total

Ingredients

  • ½ cup roasted red peppers, coarsely chopped
  • 1 tablespoon fresh cilantro, coarsely chopped
  • 2 lb boneless skinless chicken thighs
  • 1 tablespoon dry mojo seasoning
  • 1 tablespoon canola oil
  • 1 can chickpeas (garbanzos), 15–16 oz, drained
  • 1 (5-oz) package yellow rice mix
  • 2 tablespoons sofrito
  • 4 cups unsalted chicken stock

Prep

    • Chop peppers and cilantro.

Steps

    1. Preheat large stockpot on medium-high 2–3 minutes. Season chicken on both sides with seasoning (wash hands). Place oil in pot, then add chicken; cook 2–3 minutes on each side or until golden.
    2. Add chickpeas, rice mix, sofrito, stock, and peppers; bring to a boil.
    3. Reduce heat to medium-low; simmer 20–25 minutes (uncovered), stirring occasionally, or until rice is tender and chicken pulls apart easily. Top with cilantro. Serve.

Amount per ⅙ recipe serving: Calories 350, Total Fat 12g, Sat Fat 2.5g, Trans Fat 0g, Chol 140mg, Sodium 950mg, Total Carb 27g, Fiber 2g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 0%