Pollo Guisado Chicken Stew Video Cooked By Julie Food
POLLO GUISADO (CHICKEN STEW)
Featuring a pretty golden-red color and comforting flavor, this chicken stew will be a welcome entree at any celebration. It's perfect for pairing with red beans and rice.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first four ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., In a large nonstick skillet, brown chicken in oil. Stir in the potatoes, water and tomato sauce. Bring to a boil; cover and simmer for 45-60 minutes or until chicken is tender. Add additional water if necessary. Discard bay leaves before serving.
Nutrition Facts : Calories 360 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
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COOKED BY JULIE
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- Begin by seasoning the chicken with adobo, sazon, salt, and pepper. Heat some oil in a large pot over medium-high heat. Add the chicken, skin side down, and cook for 3-4 minutes on each side. Make sure to work in batches so you don't overcrowd the pan.
- Remove the chicken from the pot and set it aside. Add the onions and peppers and cook for 2-3 minutes or until translucent. Season with a pinch of salt. Stir in the fresh garlic and cook for 20 seconds. Add the sofrito, tomato sauce, and bay leaf.
- Add the chicken back to the pot and cover with 3 cups of water. Cover and cook for 20 minutes. Once the 20 minutes are up, add the potatoes and olives. Cover and cook for 20 minutes or until the chicken is fully cooked through and the potatoes are fork-tender.
- Cook uncovered for 5-10 minutes and let the sauce thicken a bit. Check for seasoning and enjoy!
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