Caldero Sofrito Chicken Stew

Tonight's fare, Sofrito Chicken Stew, borrowed and modified from SkinnyTaste. I serve this over brown rice for my hubby, who can eat carbs, and I eat it just as a stew. This should keep you warm!

Ingredients

Sofrito:

• 1 tbsp olive oil
• 6 scallions, chopped
• 4 cloves garlic, chopped fine or 2 heaping tbsp of minced garlic
• 2 tomatoes, diced
• 1 1/2 med-lg. diced bell peppers
• 1 tsp. ground cumin
• 2 tsp salt
• 1 packet sazon

Stew:

• 8 chicken legs & 8 chicken thighs, bone in, skin removed
• 1/2 tsp garlic powder
• 1 cup water
• a few pinches of salt
• 1/2 cup cilantro chopped (more if you love it!)

Directions:

• Sautee scallions, garlic, tomatoes, and peppers. Add salt, cumin, and sazon after 2 mins.
• Season chicken with salt and garlic powder, add to the pan with water and cilantro. Cover and simmer on low for 20-30 mins, or until chicken is cooked through. Serve over rice or just as a stew.

The Menu

Attempting to plan out the menu for all of November, including Thanksgiving, while keeping my sugar and carbs in check. Typically poses a challenge because this is the time of year that I like to load up on warm dumplings,  chunky Autumn stews, and pumpkin EVERYTHING--you know, all of the stuff that's death to my diet! But I'm determined to enjoy the best that Fall has to offer.

Looking through cookbooks and online for recipes can be useful, especially those that list the nutrition facts. Get familiar with ingredients that you can and shouldn't eat. Anything with sugar as one of the first three ingredients is probably not the best option and try to limit 'flour-y' type ingredients.

Life IS fair!

Doesn't seem fair to start from scratch, does it? I've learned to cook for my special diet over the last few years. Along the ride, I've found that not only is my cooking healthy for ALL people, but it brings my family together at the dinner table.  Excited to share the yumminess!