Name: Chicken Stew with Carrots and Potatoes
Prep time: 10 s
Cook time: 60 s
Total time: 70 s
Yield: 16
Cuisine: Spanish
Ingredients: 1/4 cup olive oil; 1 medium yellow onionchopped; 1 red bell pepperchopped; 1/4 cup chopped cilantro; 2 cloves garlicchopped; 1 can (14 ounces) diced tomatoesundrained; 1/2 cup sliced olives (optional); 6 Maggi® Chicken Flavor Hard Bouillon Tablets; 4 pounds bone-in chicken pieces (thighslegsbreastswings); 1 1/2 pounds baby Yukon gold potatoescut in half; 3 large carrotssliced into 1/4-inch-thick slices; 2 cups water; 1 1/4 cups dry red wine; 1 can (16 ounces) tomato sauce; 4 bay leaves; 1 teaspoon ground cumin; 1/4 teaspoon ground black pepper; 5 cups dry long-grain rice

Make It

Step 1

Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper, cilantro and garlic. Cook, stirring frequently, until onion is translucent. Add half a can diced tomatoes, olives and 2 bouillon tablets; cook for 5 minutes.

Step 2

Add chicken pieces, potatoes, carrots, water, wine, tomato sauce, remaining diced tomatoes, bay leaves, cumin and pepper. Bring to a boil.

Step 3

Reduce heat to low; cover. Cook for 30 to 45 minutes or until chicken and vegetables are tender. For a thicker consistency, remove lid for last 15 minutes to allow some liquid to evaporate.