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!
Foto: SkinnytasteIngredients
- 4 skinless chicken drumsticks (on the bone, 14 oz total)
- 4 skinless chicken thighs (on the bone, trimmed, 20 ounces)
- 1/2 teaspoon adobo seasoning salt
- 1 teaspoon olive oil
- 4 medium scallions (chopped)
- 3 g arlic cloves (minced)
- 1/4 cup chopped cilantro (plus 2 tbsp for garnish)
- 8 oz can tomato sauce
- 1 packet sazon seasoning (optional)
- 1/4 cup pitted green olives (plus 2 tablespoons brine)
- 1 tablespoon Chicken Better Than Bouillon (or 1 cube)
- 1/2 teaspoon cumin
- 2 bay leaves
Steps
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.
Cook on high pressure 20 minutes.
Natural release, discard bay leaves and top with remaining cilantro.
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