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Hearty Chicken Sofrito Stew


This soup is a riff on sancocho, a staple soup made in almost every Latin American kitchen. There are countless versions of it—ours is a bit lighter and packed with some extra greens, but it still has that super flavorful sofrito base.

Serves 6 to 8

2 tablespoons olive oil

2 skin-on, bone-in chicken breasts

2 whole skin-on, bone-in chicken legs (leg and thigh attached)


1 large onion, diced

½ red bell pepper, diced

½ green bell pepper, diced

4 cloves garlic, diced

½ jalapeño, diced

¼ cup finely diced cilantro stems

scant ¼ cup tomato paste

1½ teaspoons adobo spice blend

8 cups chicken stock

4 medium Yukon gold potatoes, quartered

6 carrots, cut into big chunks

2 small zucchini, cut into ¼-inch-thick half-moons

2 corn cobs, cut into 1- to 2-inch cobettes

1 bunch kale, torn roughly

limes and cilantro for serving

1. Season the chicken generously with salt. Heat the oil in a Dutch oven over medium-high heat. Add the chicken, skin side down, and cook until browned, a few minutes on each side. Remove the chicken once browned.

2. Reduce the heat slightly and add the onion, bell pepper, jalapeño, and garlic. Cook for about 10 minutes, until softened and beginning to caramelize. Add the cilantro stems and tomato paste; cook for another couple of minutes. Add the chicken back in, along with the chicken stock, potatoes, and carrots. Cook for about 1 to 1½ hours. Season and salt to taste.

3. Remove the chicken pieces from the soup, discard the skin and bones, and shred the chicken into bite-size pieces.

4. Ten minutes before serving, add the zucchini, corn, kale, and shredded chicken to the soup. To serve, ladle into bowls and top with fresh cilantro and a squeeze of lime