Servings: 6

For Sofrito: subheading: For Sofrito:
2 tbsp olive oil 2 tbsp olive oil
2 bunches of green onions/scallions, chopped 2 bunches of green onions/scallions, chopped
6 cloves garlic, minced 6 cloves garlic, minced
4 tomatoes, diced 4 tomatoes, diced
2 red bell peppers, diced 2 red bell peppers, diced
1 tbsp ground cumin 1 tbsp ground cumin
2 tsp salt 2 tsp salt
2 tsp annatto seed powder 2 tsp annatto seed powder
For the Stew: subheading: For the Stew:
8-10 chicken drumsticks, skin removed 8 to 10 chicken drumsticks, skin removed
2 tsp garlic powder 2 tsp garlic powder
3½-4 cups of low-sodium chicken broth (1 box) 3½ to 4 cups of low-sodium chicken broth (1 box)
4 medium-sized potatoes, cubed 4 medium-sized potatoes, cubed
1 cup cilantro, chopped 1 cup cilantro, chopped

Season chicken with salt and garlic powder; set aside.
Heat oil in a Dutch oven. Add green onions and garlic; sauté 2 minutes.
Add tomatoes and peppers; sauté 2 minutes. Season with salt, cumin, and annatto; sauté 2 minutes. Remove from pant and set aside.
Add chicken to center of the pan and brown slightly on both sides.
Add sofrito, chicken broth, potatoes and cilantro. Cover pan and simmer on low until chicken and potatoes are cooked through, 30 to 60 min. Serve over rice.