Braised Chicken Stew (Pollo Guisado)

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A delightfully satisfying Puerto Rican Braised Chicken Stew with little cubed potatoes.

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  • 4

Ingredients

  • 2 1/2 pounds chicken, thighs or legs
  • Salt and pepper
  • Achiote oil
  • Adobo
  • 1 packet Sazon
  • 1 teaspoon brown sugar
  • 1/2 cup sofrito
  • 1/2 cup alceparrado or olives, pimento stuffed
  • 3 tablespoons capers
  • 1 teaspoon each cumin, oregano, marjoram, and cinnamon
  • 1 bay leaf
  • 8 ounces tomato sauce
  • 1 cup chicken broth (or water)
  • 2 large potatoes, cut into bite sized cubes
  • Chopped fresh cilantro

Preparation

Step 1

Season chicken pieces with salt and pepper.

In a heavy skillet or dutch oven, heat the achiote oil over medium heat.

Brown the chicken pieces on each side, about 5 minutes per side.

Add sofrito and remaining ingredients to the pot and turn the chicken pieces to coat with the sauce.
Cover, reduce heat to low, and simmer for 35 minutes or until chicken is done.

Remove bay leaf.

Garnish with fresh chopped cilantro or parsley.

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