Pollo Guisado chicken stew has origins claimed by various locales, including Puerto Rico, the Dominican Republic, Cuba, Mexico, and El Salvador. It seems to vary according to the country claiming it. This recipe is from Skinnytaste, with a few tweaks. The combination of tender chicken, olives, and a rich tomato-based sauce is delicious. You could serve it over rice or pasta if you want something to soak up that sauce.
Everyone I have made this for loves it, and no one more than my mom. This recipe goes into the “Cooking for the Parents” series, as it can be separated into individual portions and is easily frozen and reheats well. Plus, just because someone is older doesn’t mean they don’t still love a lot of flavor — and this recipe is big on flavor. Mom’s secret is to serve this with a sweet potato, and the sweetness is a wonderful contrast to the latin spices and salty olives.
The recipe has two spices I had not used before.
I recommend you hunt them both down, as I can’t imagine the dish without them. I found them at Kroger.
After you braise the chicken thighs in this wonderful sauce, they should be tender and moist. Enjoy!
Ingredients
- 8 skinless chicken thighs, with bone in
- Adobo seasoning salt
- 1 packet Sazon seasoning
- 2 tsp olive oil
- 1 small bunch of green onions, chopped
- 4 garlic cloves, minced
- 12 oz. tomato sauce
- 14.5 ounce can diced tomatoes
- 1 C water
- 1/2 C spanish olives with pimentos, sliced
- 3 T brine from the olives
- 1 T Better Than Bouillon, chicken flavor
- 1/2 tsp cumin
- 2 bay leaves
- 1/4-1/2 C cilantro, chopped
Instructions
- If your thighs have the skin on them, remove the skin and discard.
- Season the thighs generously, both sides, with Adobo.
- In a dutch oven or large stew pot, heat 1 tsp olive oil on high heat. Add 4 thighs and brown both sides. Remove to a plate.
- Repeat with remaining 1 tsp olive oil, and remaining 4 thighs. Remove to plate.
- In the pot add 1/4 C cilantro, green onions, and garlic, and cook for 1-2 minutes.
- Add the tomato sauce, diced tomatoes, packet of Sazon seasoning, cumin, bay leaves, Better Than Bouillon, water, olives and olive brine.
- Bring to a boil, stirring.
- Reduce to medium heat and add the chicken into the pot.
- Cover and cook at a simmer for 50 minutes.
- Remove the bay leaves and serve, garnishing with additional cilantro.
1 comment
Thank you, Laura, for sharing this delicious chicken recipe. I’m going to try it soon. Happy Pi Day, my friend.
Kathy
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