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Chicken Stew, Puerto Rican (M, TNT)
Source: "The Casserole Cookbook," by Myra Waldo
Serves: 6-8

2-1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 2-1/2-pound fryers, disjointed
3 tbsp. olive oil
1-1/2 cups thinly sliced onions
1 cup chopped green peppers
2 cloves garlic, minced
1 cup peeled, chopped tomatoes
3/4 cup boiling water
3 cups canned corn kernels
1/2 cup sliced pimiento-stuffed olives

Rub the salt and pepper into the chicken (I take the skin off too). Heat the oil in a casserole; brown the chicken in it.

Add the onions and green peppers; cook 10 minutes.

Mix in the garlic, tomatoes, and water. Cover and cook over low heat 20 minutes.

Add the corn kernels to the chicken. Cover and cook 20 minutes longer, or until chicken is tender. Taste for seasoning and sprinkle with the olives.

Posted by Liliana Wajnberg

Nutritional Info Per Serving: N/A