Abuela's Chicken

Transport your taste buds straight to the heart of a family kitchen with "Abuela's Chicken," a soul-warming stew infused with rich, comforting flavors. Tender, golden-seared chicken thighs are simmered in a fragrant tomato-based sauce, enriched with aromatic spices like cumin, paprika, and oregano. Packed with hearty vegetables like russet potatoes, sweet carrots, and red bell peppers, this one-pot wonder is as nourishing as it is satisfying. Ready in just over an hour, this recipe is perfect for weeknight dinners or Sunday suppers. Serve it over fluffy rice, with crusty bread, or enjoy it solo for a flavorful, wholesome meal that feels like a hug in every bite. Don't forget the finishing touch of fresh cilantro for a vibrant, herbaceous flair! Perfect for fans of easy chicken recipes, traditional family meals, and comforting stews, "Abuela's Chicken" will quickly become a beloved classic at your table.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic cloves
• 1 medium red bell pepper
• 2 tablespoons tomato paste
• 15 ounces diced tomatoes
• 2 cups chicken stock
• 1 large russet potato
• 2 medium carrot
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 2 tablespoons fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.

Step 2

Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden and crispy, about 5 minutes. Flip the chicken and cook for another 3 minutes. Remove the chicken and set aside.

Step 3

Dice the onion and red bell pepper. Mince the garlic cloves. Peel and chop the potato and carrots into bite-sized pieces.

Step 4

In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and diced red bell pepper, and cook for another 2 minutes.

Step 5

Stir in the tomato paste, ground cumin, paprika, and dried oregano. Cook for 1 minute to develop the flavors.

Step 6

Add the diced tomatoes, chicken stock, and bay leaf, stirring to combine. Bring the mixture to a simmer.

Step 7

Return the chicken thighs to the pot and nestle them into the sauce. Add the chopped potato and carrots to the stew.

Step 8

Cover the pot with a lid and reduce the heat to low. Simmer for 30 minutes, or until the chicken is tender and cooked through, and the vegetables are soft.

Step 9

Taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf.

Step 10

Garnish with freshly chopped cilantro before serving. Serve warm with rice, crusty bread, or on its own.

Nutrition Facts

Serving size	(2887.8g)

Amount per serving	% Daily Value*
Calories	4153.7

Total Fat 284.0g	0%
Saturated Fat 71.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1257.6mg	0%
Sodium 3744.7mg	0%
Total Carbohydrate 102.0g	0%
Dietary Fiber 15.4g	0%
Total Sugars 19.2g
Protein 283.5g	0%

Vitamin D 0IU	0%
Calcium 394.5mg	0%
Iron 26.1mg	0%
Potassium 6021.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 27.7%

Carbs: 10.0%