Pollo Guisado or Latin Chicken Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
344 kcal
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Course
Dinner
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Cuisine
South American, Colombian
Pollo Guisado or Latin Chicken Stew
Description
Pollo Guisado combines skinless bone-in chicken drumsticks and thighs seasoned with adobo salt and cooked with sautéed scallions, garlic, and cilantro. The stew incorporates tomato sauce, green olives with their brine, cumin, bay leaves, chicken bouillon, and optional Sazon seasoning which adds depth and a subtle smoky note. The chicken is browned in the pot then simmered for nearly an hour to achieve tender, flavorful meat infused with the savory, slightly tangy sauce.
The stew has a balance of savory tomato and olive flavors along with aromatics like garlic and cilantro. Thickening the sauce by cooking uncovered at the end concentrates the flavors and gives it a pleasing texture. The final dish is garnished with fresh cilantro to add a bright herbal note just before serving.
This Pollo Guisado works as a satisfying main dish served with rice or crusty bread to soak up the sauce. The method of browning the chicken before simmering ensures good texture and flavor development in the stew.
Ingredients
- 4 chicken drumstick on the bone, 14 oz total, skinless
- 4 chicken thighs on the bone, trimmed, 20 ounces, skinless
- 1/2 teaspoon adobo seasoning salt
- 1 teaspoon olive oil
- 4 scallion chopped, medium
- 3 garlic minced, cloves
- 1/4 cup cilantro plus 2 tbsp for garnish, chopped
- 8 oz tomato sauce canned
- 1 Sazon seasoning optional, packet
- 1/4 cup green olives plus 2 tablespoons brine, pitted
- 1 tablespoon chicken bouillon or 1 cube, Better Than Bouillon brand
- 1/2 teaspoon cumin
- 2 bay leaf
Instructions
- Season chicken with adobo seasoning salt.
- Cook on high pressure 20 minutes.
- In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
- Natural release, discard bay leaves and top with remaining cilantro.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 2pieces chicken, 1/3 cup sauce | |
| Calories | 344kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 49g | 98% |
| Fat | 12g | 18% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 221mg | 74% |
| Sodium | 1100mg | 46% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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