Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew packed with flavor that's easy to make and ready to devour in under an hour.
2largecarrots, 1/4-inch rounds (about 1 cup )$0.32
3cupschicken stock$0.51
Instructions
Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes. Season with Adobo.
Set a Dutch oven over medium-high heat. Add the oil. Once it has warmed, add the chicken in one layer and brown.
Once the chicken has browned, remove it from the pot and set it aside. Add the onion to the pot, and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the sofrito and tomato sauce. Cook for 2 to 3 minutes until it is thick and bubbly.
Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken broth. Bring the mixture to a boil.
Add the chicken back into the pot. Lower the heat, cover the pot, and simmer for 40-50 minutes until the chicken is cooked through.
Take the stew off the heat, sample it, and add salt and pepper to taste. Remove the bay leaves before serving.
*If you cannot source adobo mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric
*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano
Sazón and adobo share a lot of similar ingredients, but are used at different points in the cooking process, and will develop slightly different colors and flavors.