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Pollo Guisado
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Pollo Guisado

55 minServes 4Nutri-Score B€€
from @rd_eats3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (bone-in, skin removed)Meat1 kg
  • olive oilPantry30 ml
  • onion (diced)Produce1 piece
  • green bell pepper (sliced)Produce1 piece
  • garlic (minced)Produce4 pieces
  • tomato saucePantry240 ml
  • chicken brothPantry240 ml
  • sofritoPantry60 g
  • sazón seasoning (packet)Spices1 piece
  • dried oreganoSpices3 g
  • ground cuminSpices2 g
  • bay leavesSpices2 pieces
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • potatoes (peeled and cubed)Produce2 pieces
  • carrots (sliced)Produce2 pieces
  • green olives (pitted)Pantry60 g
  • cilantro (chopped)Produce15 g

per serving

Nutrition

356kcal

Carbs
16 g
Proteins
30 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • wooden spoon

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Simmer the chicken

    • Return the chicken to the pot, cover and simmer gently.
    • Turn the pieces halfway so they cook evenly.
    Step 5

  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.
    Step 6

  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.
    Step 7
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