16 Servings | Prep Time 10 Min | Cook Time 60 Min
Nestle Recipe
  • 2 cups water
  • Small bag (1.5lbs) baby yukon gold potatoes
  • 4 Bay Leaves
  • ½ cup of olives (optional)
  • 1 ¼ cup dry red wine
  • 5 cups of Rice
  • 1/4 cup of olive oil
  • 1 medium yellow onion
  • 1 red bell pepper
  • 1 tsp cumin
  • 1 can (14oz) diced tomatoes
  • 2 cloves of garlic
  • 4 pounds bone-in chicken pieces (thighs, legs, breasts, wings)
  • 1/4 cup of cilantro
  • 3 large carrots
  • 1/4 tsp ground black pepper
  • 16 oz. can tomato sauce
Step 1
Chop the Sofrito: onion, garlic, pepper and cilantro into pea sized pieces and combine. Set aside. Chop carrots into ¼ inch coins and cut the potatoes in half. Combine carrots and potatoes and set aside.
Step 2
In a large pot, heat the olive oil over medium-high heat and add the sofrito. Sauté until onions are translucent. Then add half a can of diced tomatoes, 2 tablets of Maggi Granulated Chicken Bouillon, olives (optional), and cook for 5 minutes.
Step 3
Add the chicken pieces, and then stir in the remaining half can of chopped tomatoes, tomato sauce, red wine and 2 cups of water.
Step 4
Add the spices, potatoes and carrots and bring the pot to a boil.
Step 5
Reduce the heat, cover with lid, and simmer for 30 to 45 minutes, until the chicken and vegetables are tender. For a thicker consistency, remove the lid for the last 15 minutes to allow some of the liquid to evaporate.
Step 6
Prepare rice according to package instructions. Add 1 cube of Chicken bouillon to the water for every 4 portions of rice desired.
Step 7
Serve Chicken and sauce over rice

Nutrition Information

466.391 cal

  • Total fats (g)

    14.528 Grams

  • Proteins (g)

    22.975 Grams

  • Total Carbs (g)

    56.0664 Grams