Stew meat can be spiced up with this Hungarian goulash dish. We enjoyed this when we were children since my mom cooked it. While hot, it doesn’t burn your mouth! It may be made using less expensive cuts of beef and yet come out tender. Add a little water to the stew while it cooks if it becomes too thick. Put sour cream on the garnish.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 bone-in chicken breast halves, cut in half widthwise
- 2 bone-in chicken thighs, skin removed
- 2 bone-in chicken legs, skin removed
- kosher salt and freshly ground black pepper to taste
- 1 pinch crushed red pepper, or to taste
- ¼ cup olive oil, or more as needed
- ½ cup diced white onion
- 1 (1.41 ounce) package sazon seasoning
- 2 tablespoons sofrito
- 1 teaspoon minced garlic, or more to taste
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon adobo seasoning
- ¼ teaspoon ground turmeric
- 1 pinch cayenne pepper
- 2 cups long-grain white rice
- 1 (32 ounce) carton low-sodium chicken broth
- 1 (4 ounce) can diced green chiles
- 10 pimiento-stuffed green olives, drained and sliced
Instructions
- Season both sides of the chicken pieces in salt, pepper, and crushed red pepper.
- Heat olive oil in a wide nonstick pot over medium heat. Add chicken, and brown for 8 to 10 minutes per side, working in batches if necessary. Remove to a plate.
- Add onion and saute until it just starts to turn brown, about 7 minutes. Add sazon, sofrito, garlic, cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, thyme, adobo, turmeric, and cayenne pepper; cook until fragrant, about 1 minute. Add rice and stir until all grains are coated with oil and spices. Return the chicken to the pan, then add chicken broth, chiles, and olives. Stir and bring to a boil.
- Cover the pot with a tight-fitting lid and reduce heat to low. Cook, without lifting the lid, until all liquid is absorbed, rice is tender, and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 493 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 1 g |
| Protein | 44 g |
| Saturated Fat | 4 g |
| Sodium | 1375 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |