Pollo Guisado or Latin Chicken Stew
"Pollo Guisado, also known as Latin Chicken Stew, is a satisfying and flavorful dish that features tender braised chicken. This beloved recipe is a staple in Caribbean, Central, and South American kitchens, and it’s wonderfully simple to prepare!"
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Ingredients
- 4 skinless chicken drumsticks
- 4 medium scallions
- 3 garlic cloves
- 1/4 cup chopped cilantro
- 8 oz can tomato sauce
- 1 packet sazon seasoning
- 1/4 cup pitted green olives
- 1 tablespoon Chicken Better Than Bouillon
- 1/2 teaspoon cumin
- 2 bay leaves
- 1/2 teaspoon adobo seasoning salt
- 1 teaspoon olive oil
- 4 skinless chicken thighs
Instructions
- 1
Rub the chicken pieces with adobo seasoning salt to ensure they are well coated.
- 2
In a spacious deep skillet, pot, or Dutch oven, heat some olive oil over medium heat. Sauté the scallions for about 2 to 3 minutes until they become tender.
- 3
Incorporate the minced garlic and 1/4 cup of chopped cilantro, continuing to cook for an additional 1 to 2 minutes until the mixture is aromatic.
- 4
Place the seasoned chicken into the pot and allow it to sear for 5 minutes, flipping halfway through for even browning.
- 5
Pour in the tomato sauce, add the Sazon (if using), 1 cup of water, a splash of olive brine, Bouillon, and cumin; stir to combine. Toss in the bay leaves and bring the mixture to a boil.
- 6
Cover the pot and reduce the heat to medium-low, cooking for 50 minutes until the chicken is fully tender.
- 7
Once cooked, remove the lid and raise the heat to high to reduce and thicken the sauce, cooking for about 5 to 10 minutes.
- 8
Take out the bay leaves, taste and adjust the salt if necessary, and stir in the remaining 2 tablespoons of cilantro.
- 9
Pressure cook on high for 20 minutes.
- 10
Allow for a natural pressure release, discard the bay leaves, and garnish with the leftover cilantro.