Pollo Guisado (Puerto Rican Chicken Stew)
Tags: Chicken Dinner Puerto Rican Soup
Yield: 4
- 1.5 lb chicken thighs, boneless and skinless
- 2 tsp adobo, all-purpose seasoning
- 2 Tbsp cooking oil
- 1 yellow onion, large dice
- 3 cloves garlic, finely chopped
- 1/2 cup sofrito
- 8 oz tomato sauce
- 1 packet sazón seasoning with annatto
- 2 bay leaves
- 2 tsp dried oregano
- 1 large potato, 2-inch dice (about 1 cup)
- 2 large carrots, 1/4-inch rounds (about 1 cup)
- 3 cups chicken stock
- 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, 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.
- Try using pork base instead of chicken base for the broth.
