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Chicken Sofrito Stew

Tender chicken breasts, juicy corn, melt-in-your-mouth potatoes and more mingle with a spicy South American seasoning blend in this cozy Chicken Sofrito Stew! Your taste buds will worship every bite of this soul-warming entree.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: South American
Keyword: puerto rican chicken stew, stew with vegetables, stewed chicken
Servings: 8
Author: Amy


  • Stove


  • 1 ½ cups sofrito
  • 2 tbsp olive oil
  • 2 boneless, skinless chicken breasts
  • 8 cups organic chicken stock
  • 1 cup small red, white or purple potatoes or combination of all three
  • 6 carrots cut into big chunks
  • 2 small zucchini or 1 large zucchini, cut into big chunks
  • 2 corn cobs cut into 1-2 inch cobettes
  • 1 bunch kale leaves removed from stems and torn roughly
  • limes and cilantro for serving


  • Season the chicken generously with salt. Heat the oil in a Dutch oven over medium-high heat. Add the chicken, skin side down, and cook until browned, a few minutes on each side.
  • Add in the sofrito, chicken stock, potatoes, and carrots. Cook uncovered over low heat for about 1 to 1½ hours. Season and salt to taste.
  • Remove the chicken from the soup, and shred the chicken into bite-size pieces.
  • Ten minutes before serving, add the zucchini, corn, kale, and shredded chicken to the soup.
  • To serve, ladle into bowls and top with fresh cilantro and a squeeze of lime.


  • Makes 6-8 servings.
  • To Store: Transfer cooled stew to an airtight container and refrigerate for up to 5 days.
  • To Reheat: Reheat stew over medium-low heat until warmed through, stirring occasionally. Individual servings can be microwaved for 30 seconds at a time.