Pollo Guisado or Latin Chicken Stew

About This Recipe

Pollo Guisado or Latin Chicken Stew is a hearty braised chicken stew popular in Caribbean, Central and South American cuisines, with loads of flavor and so easy to make!

Ingredients

• 4 skinless chicken drumsticks (on the bone, 14 oz total)
• 4 skinless chicken thighs (on the bone, trimmed, 20 ounces)
• 1/2 teaspoon adobo seasoning salt
• 1 teaspoon olive oil
• 4 medium scallions (chopped)
• 3 garlic cloves (minced)
• 1/4 cup chopped cilantro (plus 2 tbsp for garnish)
• 8 oz can tomato sauce
• 1 packet sazon seasoning (optional)
• 1/4 cup pitted green olives (plus 2 tablespoons brine)
• 1 tablespoon Chicken Better Than Bouillon (or 1 cube)
• 1/2 teaspoon cumin
• 2 bay leaves

Instructions

1. Season chicken with adobo seasoning salt.
2. In a large deep skillet,  pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
3. Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
4. Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
5. 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.
6. Cover and cook 50 minutes over medium-low heat, until the chicken is tender.
7. Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
8. Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.
9. Cook on high pressure 20 minutes.
10. Natural release, discard bay leaves and top with remaining cilantro.