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Pollo Guisado / Chicken stew

If you haven not tried this dish, then keep reading and follow this recipe because you’re going to love it. this dish can be served with white rice/ arroz blanco It’s a hardy and delicious dish. so. let’s get it!


  • 2 1/2 pounds skin-on chicken, cut-up
  • 1 teaspoon adobo seasoning
  • 1 tablespoon extra-virgin olive oil
  • 1 large potato, peeled and cubed
  • 1 (8-ounce) can tomato sauce
  • 1 cup chicken broth, or water
  • 1 culantro leaf 
  • 1/4 cup pimento olives, pitted
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Italian seasoning
  • 1 bay leaf
  • 1 tablespoon achiote oil, or 1 packet ​sazón seasoning
  • 1/2 cup sofrito


  • Gather the ingredients.Ingredients for pollo guisado
  • Season the chicken pieces with the adobo seasoning. Seasoned chicken parts with adobo
  • Heat the olive oil over medium heat in a heavy skillet or a Dutch oven.Olive oil in pan
  • Add the chicken pieces and brown them for about 5 minutes per side.Chicken browned in a pan
  • Add the potato cubes, tomato sauce, chicken broth, culantro, olives, cumin, Italian seasoning, bay leaf, achiote oil, and sofrito. Stir well and turn the chicken pieces to coat them with the sauce.Sofrito, potatoes, olives, bay leaf, tomatoes all added to the pot for pollo guisado
  • Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer the chicken stew for 35 minutes or until a thermometer inserted in the thickest piece, away from the bone, reads 160 F.Pollo guisado after cooking
  • Remove the bay leaf and the culantro leaf. Remove bay leaf and culantro leaf from pollo guisado
  • Serve hot and enjoy!Garnish chicken
  • How to Store Pollo Guisado
  • This dish will keep in the fridge, covered, for 3 to 5 days. You can also freeze it and store it for up to 3 months. To reheat, thaw overnight and place in a pot with an extra-1/2 to 1 cup of chicken broth, depending on how much you’re preparing, cover, and bring to a simmer. Allowing the chicken to heat up all the way through and taste for seasonings before serving.

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