Description
Pollo Guisado is a traditional Latin American chicken stew, simmered in a flavorful sauce. It’s usually served with rice, beans, or plantains, making it a hearty and comforting meal with deep, savory flavors.
Yield: 4servings | Serving Size: 2pieces chicken, 1/3 cup sauce
Ingredients
4skinless chicken drumsticks, on the bone, 14 oz total
4skinless chicken thighs, on the bone, trimmed, 20 ounces
1/2teaspoonadobo seasoning salt
1teaspoonolive oil
4medium scallions, chopped
3garlic cloves, minced
1/4cupchopped cilantro, plus 2 tbsp for garnish
8ozcan tomato sauce
1packet sazon seasoning, optional
1/4cuppitted green olives, plus 2 tablespoons brine
1tablespoonChicken Better Than Bouillon, or 1 cube
1/2teaspooncumin
2bay leaves
Instructions
Season chicken with adobo seasoning salt.
- In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
- Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.
- Cover and cook 50 minutes over medium-low heat, until the chicken is tender.
- Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.
To make this in the Instant Pot
- Cook on high pressure 20 minutes.
Natural release, discard bay leaves and top with remaining cilantro.
Last Step:
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