Pollo Guisado recipe

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Ingredients

2 tablespoons olive oil
1 whole chicken, cut up
salt and ground black pepper to taste
1 medium onion, chopped
4 cloves garlic, minced
½ cup sofrito
2 potatoes, peeled and cubed
2 cups chicken broth
1 (8 ounce) can tomato sauce
1 (1.41 ounce) package sazon seasoning
½ teaspoon ground cumin
1 bay leaf
2 tablespoons cold water
1 tablespoon cornstarch

Nutrition Info

278.2 calories
carbohydrate: 14.3 g
cholesterol: 47.6 mg
fat: 16 g
fiber: 2 g
protein: 18.7 g
saturatedFat: 3.5 g
servingSize: -
sodium: 1339.4 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.

  2. Reduce heat to medium, add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf, bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.

  3. Mix water and cornstarch together in a small bowl, stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

Recipe Yield

8 servings

Recipe Note

A delicious and easy Spanish chicken stew, or pollo guisado. Great for entertaining and makes for great leftovers. Serve over white rice.

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