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+ servings
5 from 1 vote
Chicken and eggplant stew
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

 A delicious stew using a sofrito base. It is adaptable to any protein of your choice. 

Course: Main Course
Cuisine: Latin, Puerto Rican
Servings: 4 people
Calories: 165 kcal
Author: Victor Zeno
  • 2 tbsp olive oil
  • 1.5 cup onion
  • 1 cup green pepper
  • 2 tbsp minced garlic
  • 1 tbsp ham bouillon
  • 1 tsp coriander ground
  • 1 tsp basil
  • ½ tsp smoked paprika
  • 1 envelope Sazon
  • 1 cup tomato sauce
  • 3 bay leaves
  • 1 tbsp oregano chopped
  • 1 tbsp culantro chopped
  • 2 tbsp Spanish alcaparrado
  • ¼ tsp Cayenne pepper
  • 3 cup eggplant peeled and cubed
  • 5 chicken leg quarters skinned, trimmed and cut
  • Salt
  • Pepper
  • 1 cup wine
  1. In a large pot, heat the olive oil. Once the oil is hot, add the onion, pepper, and garlic and sauté until the onions are translucent. Lower the heat to Medium.
  2. Add bouillon, coriander, basil, paprika, Sazon, stir and cook for 2 – 3 minutes.
  3. Add the tomato sauce, bay leaves, oregano, culantro, cayenne pepper and Spanish alcaparrado. Cook for 5 minutes.
  4. Season the chicken leg quarters with salt and pepper.
  5. Add the chicken to the pot, covering it with the sofrito.
  6. Add the wine, stir and cover the pot. Cook for 20 minutes or until the sauce starts to thicken.
  7. Peel the eggplant and cut into small ½” cubes.
  8. Add the eggplant cubes into the stew and stir. Cover the pot and cook for 20 more minutes.
  9. The stew is ready when the chunks of eggplant are soft like pillows and the sauce is thick.
Recipe Notes

Serve over rice (brown rice recipe is included in this video), potatoes or any tubers or vegetables of your choice. 

Nutrition Facts
Chicken and eggplant stew
Amount Per Serving (1 cup)
Calories 165 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 35mg12%
Sodium 225mg10%
Potassium 264mg8%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 175IU4%
Vitamin C 10.7mg13%
Calcium 19mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.