Pollo guisado (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!

ingredients

• Chicken. Use a whole chicken for this recipe, cut up, about 2-1/2 pounds. You can use boneless, skinless chicken, but you'll get much more flavor with bone-in chicken.
  

• Seasonings. Use 2 tablespoons adobo seasoning and 1 tablespoon sazon seasoning, very popular seasonings in Latin American cuisine. Also bay leaf for the simmering.

• Oil. 2 tablespoons olive oil for browning the chicken.

• Vegetables. Use 1 small onion, 1 small bell pepper, (or use hotter peppers to your taste), 3 cloves garlic, 1/2 cup olives and 3 medium potatoes.

how to

Season and Brown the Chicken. Season the chicken pieces with adobo and sazon seasoning. Be sure to get all sides. Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.

Vegetables and Liquid. 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. Boil, then Simmer. Bring to a boil, then reduce the heat to low. Cover and 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.

serving suggestions

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.

ENJOYY!!!!