Description
This pollo guisado recipe is a flavorful braised chicken stew popular in Caribbean and Latin American cuisines, featuring loads of chicken and simple preparation steps.
Ingredients
2–1/2 pound chicken, cut up, skin on
2 tablespoons adobo seasoning
1 tablespoon sazon seasoning
2 tablespoons olive oil
1 small onion, chopped
1 small bell pepper, chopped (or use hotter peppers to your taste)
3 cloves garlic, chopped
1/4 cup sofrito
1/2 cup olives
3 medium potatoes, halved and quartered
2–3 bay leaves
8 ounces tomato sauce
1 cup chicken broth
For Garnish: Spicy chili flakes, fresh chopped parsley
Instructions
- Season the chicken with adobo and sazon seasoning, ensuring all sides are coated.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping halfway through.
- Add the onion, bell pepper, garlic, and sofrito. Stir and cook for 3-4 minutes.
- Add the olives, potatoes, bay leaves, tomato sauce, and chicken broth.
- Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone, ensuring it registers at least 165 degrees internal temperature with a food thermometer.
- Garnish with red pepper flakes and fresh chopped parsley, then serve.
Notes
You can adjust the level of spice by choosing hotter peppers or adding extra chili flakes.
Use a food thermometer to ensure the chicken is fully cooked.
This stew pairs well with white rice or warm bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 451 kcal
