Authentic Sofrito Chicken Stew Recipe

Sofrito Chicken Stew features skinless chicken drumsticks gently simmered in a light beer broth with a bright, aromatic sofrito of scallions, tomatoes, cilantro, peppers, garlic and warm spices. This comforting, Spanish- and Mexican-inspired one-pot dish fills the kitchen with inviting aromas and is perfect for cool evenings. Serve it over steamed rice with slices of avocado for a simple, satisfying meal.

Sofrito Chicken Stew

There are many easy variations of this stew depending on what you have on hand. You can add baby potatoes or chunks of yucca to make it heartier, or omit the beer and use water or low-sodium chicken broth if you prefer not to cook with alcohol. The sofrito base—scallions, garlic, tomatoes and peppers—provides a versatile flavor foundation that works with many proteins and vegetables.

Recipe Overview

• Course: Dinner
• Cuisine: Mexican-inspired
• Yield: 8 servings
• Serving Size: 1 drumstick + sauce
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins

Ingredients

For the Sofrito

• 1/2 tbsp olive oil
• 6 scallions, chopped
• 4 cloves garlic, finely chopped
• 2 medium tomatoes, diced
• 1/3 cup diced red bell pepper
• 1 tsp ground cumin
• 1 1/2 tsp salt (adjust to taste)
• 1 packet sazon or 1 tsp ground annatto (for color and mild flavor)

For the Stew

• 8 large bone-in chicken drumsticks, skin removed (about 4 oz each)
• 1/2 tsp garlic powder
• 6 oz light beer (or substitute with water or low-sodium chicken broth)
• 1 cup water (or additional broth)
• Salt to taste
• 1/2 cup chopped cilantro (or to taste)

Instructions

1. Heat the olive oil in a deep sauté pan or wide pot over medium heat.
2. Add the chopped scallions and garlic and sauté for about 2 minutes until fragrant but not browned.
3. Stir in the diced tomatoes and red bell pepper. Cook briefly to soften the vegetables.
4. Season the sofrito with salt, ground cumin and the sazon or annatto. Mix well and set the sofrito aside in the pan, pushing it slightly to the side.
5. Pat the chicken drumsticks dry and season them with salt and garlic powder. Place the drumsticks in the center of the pan and brown lightly on both sides for a few minutes. Browning adds flavor and color but avoid overcooking; the chicken will finish cooking in the stew.
6. Combine the browned chicken with the sofrito. Pour in the light beer and the cup of water (or broth) so the liquid comes up around the chicken but does not fully submerge it. Add the chopped cilantro and taste for seasoning, adjusting salt as needed.
7. Cover the pan, reduce heat to low and simmer gently until the chicken is cooked through and tender, about 20–30 minutes. Timing depends on the size of the drumsticks and the simmering temperature.
8. When the chicken is tender and the flavors have melded, remove from heat. Serve the drumsticks with generous spoonfuls of sauce over steamed rice. Garnish with additional cilantro and avocado slices if desired.

Nutrition (per serving)

Serving: 1 drumstick + sauce — Calories: 110 kcal, Carbohydrates: 5 g, Protein: 14 g, Fat: 3 g, Cholesterol: 48 mg, Sodium: 382 mg, Fiber: 1 g, Sugar: 1 g.

Tips and Variations

• To make this stew heartier, add small red potatoes or peeled yucca pieces to the pan when you add the liquid. Simmer until the potatoes are tender.
• If you prefer not to use beer, replace it with an equal amount of water or low-sodium chicken broth. Using broth will increase savory depth while keeping the alcohol-free option.
• For a spicier version, add a chopped jalapeño or a pinch of crushed red pepper to the sofrito while sautéing.
• Leftovers keep well in the refrigerator for 2–3 days and can be reheated gently on the stovetop. The flavors often deepen overnight.
• Serve with rice, warm corn tortillas, or a simple green salad. Avocado slices and a squeeze of lime brighten the finished dish.

Final Notes

This Sofrito Chicken Stew is an adaptable, flavorful recipe that highlights the aromatic sofrito base common in many Latin cuisines. It’s ideal for weeknight dinners and also scales easily for larger gatherings. Adjust spices and liquids to match your taste and pantry; the core method—sautéing the sofrito, browning the chicken, simmering gently—remains the same and delivers a comforting, home-cooked meal.