Chicken Stew

I was craving chicken stew today. Not just any stew but the kind that Alberto would bring home for me from a place that is now closed.

I had limited items on hand since I am in need of going to the supermarket but I did what I could and it wasn't too bad. I would definitely like to revisit this dish on a day when I am well prepared with ingredients. But this was a good start.



Chicken Stew

• 4 chicken breasts cut up into large bite sized pieces
• potatoes (about 6) peeled and cut into large bite sized pieces
• small chopped onion
• 3-4 cloves of chopped garlic
• frozen or canned peas
• about 16 oz of tomato sauce
  
• 2 tbsp flour
• Goya Adobo
• 2 cups of water
  
• salt & pepper to taste

1. Sautee onions and garlic in olive oil until soft.
2. Meanwhile add about a tbsp of Adobo and flour to chicken and mix well.
3. Add chicken and brown.
4. Once chicken has been brown add water, sauce, potatoes and peas. Bring to a boil then cover and cook on low for about 30 - 40 minutes.
   

Check that potatoes and chicken are cooked through and adjust your seasonings if needed.