Pollo Guisado (Stewed Chicken) in a flavorful broth of sofrito and tomato. This Puerto Rican chicken dish is simmered until fall off the bone tender and is best served over rice to soak up that delicious sauce!
Ingredients
For the chicken:
1 tablespoon vegetable oil
3 pounds bone-in chicken thighs and/or legs
1 tablespoon adobo
1 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dried oregano
For the broth:
1/4 cup sofrito
1 can (8oz) tomato sauce
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2 tablespoons Spanish olives
1/2 pound potatoes, peeled and diced into large chunks
1 cup cubed carrots or squash (optional)
2-3 cups chicken stock/broth or water
1 packet sazón or ½ teaspoon homemade (optional)
1 teaspoon adobo
1/2 teaspoon garlic power
1/8 teaspoon dried oregano
Salt and pepper, to taste
Cooked white rice, for serving
Instructions
For the chicken:
Heat oil in caldero or large pot over medium heat.
Meanwhile, season chicken pieces with adobo, garlic powder, salt, pepper and oregano.
Brown chicken on all sides, then remove from pan and set aside.
For the broth:
Add sofrito to pot and sauté until soft and fragrant, about 3 minutes. Add tomato sauce and bring to a simmer.
Add olives, potatoes and chicken stock. Use more or less water depending how soupy you like it.
Season with sazón, adobo, garlic powder, oregano, salt and pepper. Bring to a boil then taste again, broth should taste bold and salty since the potatoes will soak up the flavor.
Add chicken back to pot and lower heat. Cover and simmer until cooked through and chicken is tender, about 30-45 minutes. Serve over white rice.
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