Sunday, September 22, 2024

Pollo Guisado (Stewed Chicken)












Ingredients

For the chicken:

1 tablespoon vegetable oil

3 pounds bone-in chicken thighs and/or legs

1 tablespoon adobo

1 teaspoon garlic powder

1 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon dried oregano

For the broth:

  • 1/4 cup sofrito
  • 1 can (8oz) tomato sauce
  • 2 tablespoons Spanish olives
  • 1/2 pound potatoes, peeled and diced into large chunks
  • 1 cup cubed carrots or squash (optional)
  • 2-3 cups chicken stock/broth or water
  • 1 packet sazón 
  • 1 teaspoon adobo seasoning 
  • 1/2 teaspoon garlic power
  • 1/8 teaspoon dried oregano
  • Salt and pepper, to taste
  • Cooked white rice, for serving


Instructions

For the chicken:

  • Heat oil in large pot over medium heat.
  • Meanwhile, season chicken pieces with adobo, garlic powder, salt, pepper and oregano. 
  • Brown chicken on all sides, then remove from pan and set aside.

For the broth:

  • Add sofrito to pot and sauté until soft and fragrant, about 3 minutes. Add tomato sauce and bring to a simmer. 
  • Add olives, potatoes and chicken stock. Use more or less water depending how soupy you like it.
  • Season with sazón, adobo, garlic powder, oregano, salt and pepper. Bring to a boil then taste again, broth should taste bold and salty since the potatoes will soak up the flavor.
  • Add chicken back to pot and lower heat. Cover and simmer until cooked through and chicken is tender, about 30-45 minutes. Serve over white rice.

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