Hauptgericht
Pollo Guisado
55 Min.Für 4Nutri-Score B€€
B
55 Min.
55 Min.Pollo Guisado
was Sie brauchen
Zutaten
chicken thighs (bone-in, skin removed)Fleisch1 kg
olive oilVorräte30 ml
onion (diced)Obst & Gemüse1 Stück
green bell pepper (sliced)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse4 Stücke
tomato sauceVorräte240 ml
chicken brothVorräte240 ml- sofritoVorräte60 g
sazón seasoning (packet)Gewürze1 Stück- dried oreganoGewürze3 g
- ground cuminGewürze2 g
- bay leavesGewürze2 Stücke
saltGewürze5 g
black pepper (ground)Gewürze2 g
potatoes (peeled and cubed)Obst & Gemüse2 Stücke
carrots (sliced)Obst & Gemüse2 Stücke- green olives (pitted)Vorräte60 g
- cilantro (chopped)Obst & Gemüse15 g
pro Portion
Nährwerte
356kcal
- Kohlenhydrate
- 16 g
- Eiweiß
- 30 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Bräter
Bratpfanne
wooden spoon
Schritt für Schritt
Zubereitung
- Schritt 1
Season the chicken
- Pat the chicken thighs dry and season with salt, black pepper, cumin, oregano and sazón.
- Rub the seasoning into the chicken so it is evenly coated.
- Schritt 2
Sear the chicken
- Heat the olive oil in a Dutch oven over medium-high heat.
- Sear the chicken on both sides until golden brown, then set aside.
- Schritt 3
Build the sofrito base
- Lower the heat and add the onion, green bell pepper and garlic to the same pot.
- Cook until softened and fragrant, then stir in the sofrito.
- Schritt 4
Add the sauce
- Pour in the tomato sauce and chicken broth, scraping up the browned bits.
- Add the bay leaves and stir to combine.
- Schritt 5
Simmer the chicken
- Return the chicken to the pot, cover and simmer gently.
- Turn the pieces halfway so they cook evenly.
- Schritt 6
Add the vegetables
- Add the potatoes, carrots and green olives to the pot.
- Cover and cook until the potatoes and carrots are fork tender.
- Schritt 7
Finish and serve
- Taste and adjust the seasoning, then remove the bay leaves.
- Scatter the chopped cilantro over the top and serve hot with rice.
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