Pollo Guisado( Puerto Rican Chicken Stew)

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  454g

• Chicken leg

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Adobo All Purpose Seasoning

  Adobo, Goya

  1 tsp or 4g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Tomato Cooking Base, Sofrito

  Goya

  12 tsp. or 60g

• A Unique Seasoning, (Coriander & Annatto)

  Sazon Goya

  ½ tsp or 2g

• Chicken broth bouillon

  Dry, cubes

  3 cube or 12g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Water

  Plain, clean water

  3 cup or 710g

• Potato

  Flesh and skin, raw

  ¾ cup, diced or 113g

• Baby carrots

  Baby, raw

  ¾ cup or 185g

• Bay Leaf

  Castella

  2 servings or 200g

• Manzanilla Spanish Olives Stuffed With Minced Pimientos

  Goya

  12 olives or 42g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Heat a Dutch oven on medium heat.
2. Season the chicken with the Adobo seasoning, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
3. Remove the chicken from the pot and set it aside. Add the sofrito, Sazon, tomato paste, powdered chicken bouillon, oregano, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.
4. Lower the heat to a simmer and cook the pollo guisado for 40-50 minutes with the lid on* or until the chicken is cooked through.
5. If your stew is too watery. cook with the lid off to reduce the liquid to your desired level.
6. Check for seasoning and add a bit more chicken bouillon if the pollo guisado needs a bit more salt. Sprinkle the finished stew with the chopped cilantro, if using, and stir. Serve with white rice or some crusty bread for dipping!