Pollo Guisado Or Latin Chicken Stew Recipes

POLLO GUISADO ~ CHICKEN STEW

Steps:

• Season the chicken with adobo and sazon seasoning. Be sure to get all sides.
• Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
• Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.
• Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.
• Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone. It should register 165 degrees internal (minimum) when measured with a food thermometer.
• Garnish with red pepper flakes and fresh chopped parsley and serve.

POLLO GUISADO: BRAISED CHICKEN STEW

Steps:

• Gather the ingredients.
• Season the chicken pieces with the adobo seasoning.
• Heat the olive oil over medium heat in a heavy skillet or a Dutch oven .
• Add the chicken pieces and brown them for about 5 minutes per side.
• Add the potato cubes, tomato sauce, chicken broth, culantro, olives, cumin, Italian seasoning, bay leaf, achiote oil, and sofrito. Stir well and turn the chicken pieces to coat them with the sauce.
• Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer the chicken stew for 35 minutes or until a thermometer inserted in the thickest piece, away from the bone, reads 160 F.
• Remove the bay leaf and the culantro leaf.
• Serve hot and enjoy!

POLLO GUISADO (CHICKEN STEW)

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.

POLLO GUISADO OR LATIN CHICKEN STEW

Steps:

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