Pollo Guisado Recipe (Chicken Stew)
This pollo guisado recipe is a flavorful braised chicken stew popular in Caribbean and Latin American cuisines, with loads of chicken, so easy to make!
- 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
Season the chicken with adobo and sazon seasoning. Be sure to get all sides.
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 half way 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 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. It should register 165 degrees internal (minimum) when measured with a food thermometer.
Garnish with red pepper flakes and fresh chopped parsley and serve.
Serve your pollo guisado in a bowl as a hearty chicken stew with some crusty bread to sop up the wonderful sauce. Or, serve it over rice.
Calories: 451kcal | Carbohydrates: 26g | Protein: 28g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 618mg | Potassium: 1003mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1009IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 3mg