Puerto Rican Sofrito Chicken and Pigeon Pea Stew
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Ingredients
- 700 g boneless chicken thighs, diced
- 3 tbsp sofrito (shop-bought)
- 400 g pigeon peas
- 400 g chopped tomatoes
- 8 green olives, pitted
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 695 kcal
- Protein
- 46.3 g
- Carbohydrate
- 82.3 g
- of which sugars
- 5.7 g
- Fat
- 17.8 g
- of which saturates
- 4.7 g
- Fibre
- 9.2 g
- Salt
- 0.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced chicken in a large pot over a high heat for 5-6 minutes.
- 2
Stir in the sofrito and cook for 2 minutes, then add the chopped tomatoes and the green olives.
- 3
Pour in 200ml water, cover and simmer for 20 minutes until the chicken has no pink remaining.
- 4
Stir in the pigeon peas and simmer for a further 8-10 minutes.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, drain, and serve with the stew.
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