Name: Puerto Rican Chicken Stew Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Puerto Rican
Ingredients: 4-5 pounds bone-in chicken legs and thighs, skin removed (optional), trimmed of excess fat; 2 tablespoons lime juice; 1 tablespoon olive oil; 1 tablespoon adobo seasoning; 1 teaspoon cumin powder; 1 teaspoon onion powder; 1 white onion, diced; 1 green bell pepper, deseeded and diced; ¼ cup sofrito, homemade or store-bought; 3 cloves garlic, finely minced; 1 tablespoon sazón seasoning; 2 tablespoons tomato paste; 1 tablespoon Mexican oregano, or regular oregano; 1 teaspoon powdered chicken bouillon, optional; 2 bay leaves; 2 large carrots, peeled and cut into 1-inch chunks; 1½ pounds yellow potatoes, cut into 1-inch chunks; 1 cup Spanish olives, optional; 1 tablespoon olive oil (for browning)

If you’re anything like me and love meals that warm you up from the inside out, this Puerto Rican Chicken Stew Recipe is going to quickly become one of your favorites. It’s that perfect comfort food that feels like a big, cozy hug — tender chicken simmered in a rich, aromatic broth loaded with colorful veggies and classic Puerto Rican flavors. What I really love about this stew is how it balances simplicity with layers of taste, making it just right for a weeknight dinner or an inviting weekend gathering.

Whether you’re new to Puerto Rican cuisine or a seasoned fan, this Puerto Rican Chicken Stew Recipe offers a delicious glimpse into that island’s vibrant culinary world. The careful blend of spices and the magic of sofrito make the flavors sing, and the way the chicken falls apart softly in the broth? Pure bliss. Plus, it stores well, so you can enjoy all those incredible tastes even the next day — really handy when life gets busy.

Ingredients You’ll Need

This recipe calls for a mix of fresh, everyday ingredients and traditional seasonings that bring out a bold, authentic flavor profile. Each element works hand-in-hand to build that unmistakable soulful richness typical of Puerto Rican chicken stew. Pro tip: if you can find homemade or high-quality store-bought sofrito, it really adds a beautiful fresh depth.

Bone-in chicken legs and thighs: The bone adds flavor and keeps the meat juicy; skin removal is optional but helps reduce fat.
Lime juice: Adds brightness and helps tenderize the chicken.
Olive oil: For marinating and browning, bringing a subtle richness.
Adobo seasoning: This classic Puerto Rican blend is a must for that seasoned kick.
Cumin powder: Adds earthiness and warmth.
Onion powder: Boosts the savory depth.
White onion: Gives sweetness and body once softened.
Green bell pepper: Adds a gentle crunch and peppery notes.
Sofrito: The heart of Puerto Rican cooking — a mix of peppers, onions, garlic, and herbs; homemade is best, but store-bought works too.
Garlic: Fresh minced for a pungent, aromatic lift.
Sazón seasoning: Brings vibrant color and a slightly smoky, garlicky flavor.
Tomato paste: Deepens the color and adds a subtle tangy sweetness.
Mexican oregano (or regular oregano): Lends an herbal note distinctive in this stew.
Powdered chicken bouillon (optional): Enhances the meaty richness if you want it extra savory.
Bay leaves: For a subtle aromatic background.
Carrots: Sweetness and texture.
Yellow potatoes: Hearty and creamy once cooked.
Spanish olives (optional): I love the salty bite they add; it brightens up the stew.

Variations

One of the things I appreciate about this Puerto Rican Chicken Stew Recipe is how adaptable it is. I often tweak it based on what’s in season or simply what I’m craving. Feel free to make it your own and make tweaks that match your taste or dietary needs — it’s all about enjoying the process and the plates at the end!

Spice it up: For a little extra heat, I sometimes add a diced jalapeño or a pinch of crushed red pepper right when cooking the sofrito.
Vegetarian twist: Swap the chicken for hearty mushrooms and add more potatoes or legumes like chickpeas to keep it filling.
Seasonal veggies: I’ve added sweet potatoes or pumpkin in the fall for a subtle sweetness that pairs beautifully with the spices.
Skin-on chicken: If you prefer crispier textures, leave the skin on when browning and remove it later if you want less fat.

How to Make Puerto Rican Chicken Stew Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by combining the chicken with lime juice, olive oil, adobo, cumin, and onion powder in a spacious bowl. Toss everything well so each piece is nicely coated. I like to let this marinate at room temperature for about 30 minutes if I’m cooking right away — it really lets those flavors soak in. If you’re prepping ahead, pop it in the fridge and let the magic happen overnight for even deeper flavor.

Step 2: Sear the Chicken to Lock in Juices

Heat a heavy-bottomed pot or Dutch oven with the remaining olive oil over medium heat. Sear the chicken pieces in batches for about 4-5 minutes per side until they turn beautifully golden brown. Don’t overcrowd the pot — that’s key to getting a nice sear instead of steaming. Once browning’s done, set the chicken aside on a plate.

Step 3: Build Your Flavor Base

In the same pot, toss in the diced onion and bell pepper. Let them cook gently for about 5-8 minutes until they soften and take on a touch of golden color. Then stir in your sofrito and garlic, cooking just 30 to 60 seconds until fragrant — this step always fills my kitchen with the most amazing smell.

Step 4: Layer the Spices and Tomato Paste

Next, mix in sazón, tomato paste, oregano, and the optional chicken bouillon. Keep cooking for another minute or so until you can smell those spices bloom and the tomato paste darkens slightly. This deepens the stew’s rich flavor, so don’t rush it!

Step 5: Simmer the Chicken with Bay Leaves

Return the browned chicken pieces to the pot, nestling them right into the sofrito mixture. Add the bay leaves, then pour in enough water just to cover the chicken — usually about 4 to 6 cups. Bring everything up to a boil on high heat, then immediately lower the heat to a gentle simmer, cover, and let it all cook together for 20 minutes. This step infuses the chicken with the fragrant broth flavors and starts the tenderizing process.

Step 6: Add Vegetables and Finish Cooking

After that initial simmer, add the carrots, potatoes, and olives if you’re using them. Cover again and gently simmer for another 20-30 minutes until the veggies are tender and the chicken is falling off the bone. Then take the lid off and let the stew reduce for 5-10 more minutes if you want it thicker — just keep an eye on it so you don’t lose too much liquid.

Step 7: Final Tasting and Adjustments

Before you plate up, taste the stew and adjust seasoning with salt, pepper, or a final squeeze of fresh lime juice to brighten it all up. It’s those little touches that make the flavors pop.

How to Serve Puerto Rican Chicken Stew Recipe

The image shows four raw chicken drumsticks with pale pink skin placed centrally on a white marbled surface. To the right, there is a pile of light yellow cubed potatoes. Surrounding the chicken are six small white bowls, each holding different ingredients: dark purple black olives at the top left, finely chopped white onions below the olives, reddish-brown chili powder below the onions, vivid green salsa with bits of chili and seeds next to the chili powder, bright yellow olive oil at the top right, and dark red thick sauce at the bottom left beside a whole green lime. The arrangement is neat and colorful, with each ingredient clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling freshly chopped cilantro over the stew right before serving — it adds a touch of herbaceous freshness that cuts through the richness. Some people enjoy sliced avocado or a few more Spanish olives on the side for extra texture and flavor. It’s all about personal preference, but don’t skip the cilantro if you can help it!

Side Dishes

This stew truly shines when served over fluffy white rice, which soaks up all that savory broth beautifully. You can also pair it with warm, crusty bread to mop up the delicious sauce. For something lighter, a crisp green salad with a citrusy dressing balances the richness perfectly.

Creative Ways to Present

For special occasions, I like to serve this Puerto Rican Chicken Stew Recipe in individual bowls over coconut rice, garnished with lime wedges and a sprinkle of toasted plantains on top for a delightful crunch. It always feels festive and makes guests feel like they’re getting something truly special and authentic.

Make Ahead and Storage

Storing Leftovers

Leftover chicken stew is one of my favorite fridge finds—the flavors only get better after a day or two. I store mine in airtight containers and it usually lasts for about 3 to 4 days. Just be sure to cool it completely before refrigerating to keep everything fresh and safe.

Freezing

I’ve frozen this stew a couple of times with great success. Use freezer-safe containers or heavy-duty bags, and leave some space for expansion. When defrosting, I thaw it overnight in the fridge for the best texture and flavor retention.

Reheating

Reheating is easy—just warm it gently on the stovetop over medium-low heat to avoid drying out the chicken. If the stew has thickened too much in the fridge, add a splash of water or chicken broth as you heat it to bring it back to that perfect saucy consistency.

FAQs

Can I use boneless chicken instead of bone-in for this Puerto Rican Chicken Stew Recipe?

Absolutely! Boneless chicken will cook faster and may produce a slightly less rich broth since bones add depth, but the stew will still be delicious. Just watch the cooking times carefully to avoid overcooking, especially if you use chicken breasts.
What if I can’t find sofrito? Can I skip it or substitute it?

If you can’t find sofrito, it’s worth making your own or buying a good quality store-bought version since it’s key to the authentic flavor. As a last resort, finely diced onions, peppers, garlic, and a bit of fresh cilantro can mimic some of that flavor, but the stew won’t be quite the same.
How long can I simmer the stew for the best flavor?

Simmering for about 40-50 minutes total (including the time with the vegetables) is perfect to develop rich flavor and tender chicken without falling apart too much. Longer simmering can work, but watch your veggies as they may turn mushy.
Is this recipe spicy?

This Puerto Rican Chicken Stew Recipe isn’t traditionally spicy, but you can always add heat through fresh chilies or hot sauce if you like things more fiery.
Can I make this stew in a slow cooker?

Definitely! You can brown the chicken and sauté the veggies first, then combine everything in the slow cooker on low for 4-6 hours. Just add vegetables in the last hour to keep them from becoming too soft.

Final Thoughts

This Puerto Rican Chicken Stew Recipe is one of those dishes that feels like coming home—full of soulful flavors, comforting textures, and a little bit of sunshine in every spoonful. I hope you enjoy making it as much as I do because it’s a true crowd-pleaser that never fails to impress. So, grab these ingredients, roll up your sleeves, and treat yourself and your loved ones to a bowl of genuine Puerto Rican warmth and hospitality—trust me, it’s worth every delicious bite!