Puerto Rican Chicken
Skinless chicken drumsticks, slowly stewed in light beer, scallions, tomatoes, cilantro, peppers, garlic and spices.
This dish will warm your kitchen and hopefully give you the same comfort it gives me.
- 1/2 tbsp olive oil
- 6 scallions, chopped
- 1 Tbls. minced garlic
- 2 tomatoes, diced
- 1/3 cup diced red bell pepper
- 1 tsp ground cumin
- 1 1/2 tsp salt
- 1 serving Puerto Rican Seasoning
For the Stew:
- 8 large chicken drumsticks or thighs on the bone, skin removed (4 oz each)
- 1/2 tsp garlic powder
- 6 oz light beer
- 1 cup water
- salt to taste
- 1/2 cup cilantro, chopped (or to taste)
- Heat oil in a deep saute pan.
- Add scallions and garlic, sauté 2 minutes, add tomatoes and peppers.
- Season with salt, cumin, and Puerto Rican Seasoning. Set aside.
- Season chicken with salt and garlic powder; add to center of the pan allowing chicken to brown slightly on both sides.
- Combine chicken with sofrito, and add beer, water and cilantro, adjust salt if needed.
- Cover pan and simmer on low until chicken is cooked through, about 20-30 minutes. Serve over rice