Pollo Guisado
Pollo Guisado, transforms humble ingredients chicken thighs, carrots, potatoes, and olives into a remarkable, dish packed with bold flavors.
Servings 5 people
Ingredients
- 5 bone-in chicken thighs
- olive oil
- 1 package of sazon (Sazón con Cilantro y Tomate)
- 6 garlic cloves minced
- 1 small yellow onion minced
- 1/4 cup sofrito
- 1 cup spanish olives
- 1/4 cup cilantro chopped + extra for garnish
- 1 tomato chicken bouillon
- 1 1/2 lbs russet potatoes peeled and cut in large chunks
- 1 1/2 lbs carrots peeled and cut in large chunks
Instructions
- 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.
- While the chicken is marinating, peel and cut the potatoes and carrots into large chunks. Mince the garlic, onions, and cilantro.
- 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.
- 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.
- 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.
- Simmer for 20 minutes. After the initial 20 salt to taste.
- Add the carrots and simmer for 5 minutes.
- Add the potatoes and cook until fork tender approx. 15-20 minutes. Top with fresh chopped cilantro and serve over rice.