Pollo Guisado

Pollo Guisado, transforms humble ingredients chicken thighs, carrots, potatoes,
and olives into a remarkable, dish packed with bold flavors.

Servings: 5 people

Author:

Prep Time
15 minutes

Cook Time
45 minutes

Total Time
1 hour

Main Course Dinner

Hispanic

comfort food Stew

Instructions

1 Start by removing and discarding the skin from the bone-in chicken thighs. Cut
off any excess fat. Season with 1 tbsp of olive oil and the package of sazon.
Toss to coat and leave for a minimum of 10-15 minutes.
2 While the chicken is marinating, peel and cut the potatoes and carrots into
large chunks. Mince the garlic, onions, and cilantro.
3 Heat a Dutch oven or large pot over medium heat. Once hot, drizzle in 1
tablespoon of olive oil and let it heat for about a minute.
4 Add the chicken to the pot and sear for 3–5 minutes then flip and cook for
another 3-5 minutes. You are looking for a bit of color on each side. Remove the
chicken from the pot and set it aside in a bowl for later.
5 Reduce the heat to medium-low and add the chopped onions, minced garlic, sofrito
and a heavy pinch of salt. Cook for 3–4minutes until softened and fragrant. Stir
in the olives, cilantro, and the chicken—along with any juices that pooled in
the bowl. Pour in 3 cups of water and dissolve the chicken tomato bouillon cube.
6 Simmer for 20 minutes. After the initial 20 salt to taste.
7 Add the carrots and simmer for 5 minutes.
8 Add the potatoes and cook until fork tender approx. 15-20 minutes. Top with
fresh chopped cilantro and serve over rice.