This one-pot Spanish-inspired stew with flavorful Better Than Bouillon® Culinary Collection Sofrito and smoked paprika is a great addition to your weeknight dinner repertoire.
Recipe tags: sofrito base, moderate difficulty, main, chicken, stew
| 4 | large bone-in, skin-on chicken thighs |
| 2 tsp | salt |
| 1 tsp | black pepper |
| 3 tbsp | vegetable oil |
| 1 | onion, chopped into 1-inch pieces |
| 6 cloves | garlic, minced |
| 2 tbsp | Better Than Bouillon® Sofrito Base |
| 1 tbsp | sweet smoked paprika |
| 1 bunch | thyme sprigs |
| 1 jar (23oz) | strained pureed tomatoes |
| 1 lb | potatoes, chopped into 1-inch pieces |
| 1 lb | sweet potatoes, chopped into 1-inch pieces |
| 1 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tbsp | freshly squeezed lemon juice |
| 1½ cups | frozen peas |
| ¼ cup | finely chopped cilantro |
Season chicken with salt and pepper.
Into large Dutch oven or saucepan set over medium heat, add oil. Add chicken and cook, turning once, for 4 to 6 minutes or until starting to brown. Using fork, transfer to plate.
Add onion and garlic to skillet. Cook, stirring occasionally, for 3 to 5 minutes or until softened. Stir in Culinary Collection Sofrito Base and paprika. Cook, stirring frequently, for 1 minute. Stir in thyme, tomatoes, potatoes, sweet potatoes, 4 cups water and Roasted Chicken Base; bring to a boil. Return chicken and any juices back to skillet. Reduce heat to medium-low.
Cook, stirring occasionally, for 20 to 25 minutes or until chicken is cooked through and potatoes are tender. Stir in lemon juice and peas. Cook, stirring occasionally, for 2 to 3 minutes or until heated through. Discard thyme sprigs.
Stir in cilantro before serving.
Tip: Add splash of white wine to stew before serving if desired.