Description
Pollo guisado is a warming, homey chicken stew popular across Latin America. This Puerto Rican version is made with olives, tomatoes, potatoes, sofrito and spices
Ingredients
- 3 tablespoons canola oil, divided
- 2 sachets goya sazon with coriander and annatto
- 1 teaspoon adobo seasoning
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1/4 cup chopped tomatoes
- 2 medium potatoes, peeled and cubed
- 2 tablespoons minced fresh cilantro
- 1/2 cup chicken stock
- 1/2 cup tomato sauce
- 1/4 cup sliced pimiento-stuffed olives, optional
- 2 bay leaves
Directions
- In a large bowl, reusable container with lid or resealable plastic bag, combine 1 tablespoon oil and seasonings. Add chicken and turn to coat; cover and refrigerate for at least 8 hours or overnight.
- Heat remaining 2 tablespoons oil in a large nonstick skillet, add chicken. Cook until browned, 4-5 minutes per side. Remove from the skillet; set aside. Stir in onion, green pepper, tomatoes, potatoes and cilantro. Cook and stir 3-4 minutes. Add stock, tomato sauce, olives, if desired, and bay leaves. Bring to a simmer. Return chicken to the pan.
- Cover; cook until chicken is tender and internal temperature reaches 165°, 45-60 minutes. Discard bay leaves; if desired, top with addition fresh cilantro.
