Pollo Guisado or Latin Chicken Stew
Pollo Guisado or Latin Chicken Stew is a hearty braised chicken stew popular in Caribbean, Central and South American cuisines, with loads of flavor and so easy to make!
Ingredients
- 4skinless chicken drumsticks (on the bone, 14 oz total)
- 4skinless chicken thighs (on the bone, trimmed, 20 ounces)
- ½ teaspoonadobo seasoning salt
- 1 teaspoonolive oil
- 4 mediumscallions (chopped)
- 3garlic cloves (minced)
- ¼ cupchopped cilantro (plus 2 tbsp for garnish)
- 8 ozcan tomato sauce
- 1packet sazon seasoning (optional)
- ¼ cuppitted green olives (plus 2 tablespoons brine)
- 1 tablespoonchicken better than bouillon (or 1 cube)
- ½ teaspooncumin
- 2bay leaves
Directions
- 1
Season chicken with adobo seasoning salt.
- 2
In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
- 3
Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
- 4
Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
- 5
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.
- 6
Cover and cook 50 minutes over medium-low heat, until the chicken is tender.
- 7
Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
- 8
Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.
To make this in the instant pot
- 1
Cook on high pressure 20 minutes.
- 2
Natural release, discard bay leaves and top with remaining cilantro.