If you haven’t noticed already, I love chicken. It’s versatile and I can make just about anything with it. It just so happens I love a good stew as well. While I usually try to keep my stews and soups for the winter months we were just blessed with a random mini cold front!

Just like any stew, the main components of this dish are protein and root vegetables, such as potatoes and carrots. For this recipe I use bone-in chicken thighs with the skin, however, drumsticks or boneless thighs can be substituted. In my recipe, I also do not include potatoes but that is because of a family preference.

This dish is based on the Latin American dish pollo guisado which literally translates to “chicken stew”. And includes a sofrito – tomato base, olives, and seasoning like adobo and cumin.

I also add a bit more spice – Adding peppers, chili powder, red pepper flakes, etc.

Step by step:

• Add oil to pot on medium heat and place chicken thighs skin down. Sear for 5-7 minutes then sear other side.

• Add in onions, bell peppers, garlic, and carrots.

• Add in sofrito and tomato sauce coating chicken and vegetables

• Next add in 3 bay leaves and olives.

• Reduce heat and cover.

While the stew finishes, the house will be filled with the lovely aromatic smell of comfort food. After 30 minutes, turn off the heat and serve!