Ingredients
Scale
- 4 bone-in chicken thighs (about 1.5 lbs)
- 2 tbsp olive oil
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tsp adobo seasoning
- 1 cup tomato sauce
- 1 cup chicken broth
- 2 tbsp fresh cilantro, chopped (for garnish)
- Juice of 1 lime
- 2 bay leaves
- 1 tsp cumin powder
- ½ cup pimento olives (optional)
Instructions
- Prepare your ingredients by chopping onions, garlic, and bell peppers.
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Sear chicken thighs skin-side down for about 5-7 minutes on each side until golden brown; remove from pot.
- In the same pot, sauté onions, garlic, and bell peppers for about 3-4 minutes until softened.
- Stir in adobo seasoning and cumin powder; then add tomato sauce and chicken broth.
- Return the seared chicken to the pot with bay leaves. Bring to a simmer and cover partially; cook for 30-40 minutes until tender.
- For added flavor, toss in pimento olives during the last 10 minutes of cooking.
- Serve over white rice or with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 piece (200g)
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg