Ah, the allure of Latin American cuisine—it’s like a whirlwind dance of flavors and aromas that beckons you to the table. Imagine a kitchen filled with the sizzling sounds of chicken, marinated in spices so vivid they paint a picture of vibrant markets and sunlit streets. I once tried a dish in a tiny corner café that made my taste buds do a happy jig—each bite an adventure, and every scent a memory.
Steps
- Season the chicken with adobo seasoning salt to enhance its flavor.
- In a large pot or Dutch oven, heat olive oil over medium heat and sauté chopped scallions until they soften, about 2 to 3 minutes.
- Add minced garlic and 1/4 cup chopped cilantro to the pot, cooking for another 1 to 2 minutes until fragrant.
- Place the seasoned chicken in the pot, allowing it to brown for 5 minutes, turning it halfway through the process.
- Pour in tomato sauce, Sazon (if desired), 1 cup of water, olives, olive brine, chicken bouillon, and cumin. Stir everything together before adding bay leaves.
- Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it cook for 50 minutes until the chicken is tender and easily falls off the bone.
- Uncover the pot, increase the heat to high, and cook for another 5 to 10 minutes to thicken the sauce as needed.
- Remove the bay leaves, adjust the salt to taste, and garnish with the remaining 2 tablespoons of cilantro before serving.
Ingredients
- 4 skinless chicken drumsticks, bone-in (14 oz total)
- 4 skinless chicken thighs, bone-in, trimmed (20 oz total)
- 1/2 teaspoon adobo seasoning salt
- 1 teaspoon olive oil
- 4 medium scallions, chopped
- 3 garlic cloves, minced
- 1/4 cup chopped cilantro, plus 2 tablespoons for garnish
- 8 oz can tomato sauce
- 1 packet sazon seasoning (optional)
- 1/4 cup pitted green olives, plus 2 tablespoons of the brine
- 1 tablespoon Chicken Better Than Bouillon, or 1 cube
- 1/2 teaspoon cumin
- 2 bay leaves
Nutritional Values
Calories: 1376 kcal | Carbohydrates: 28 g | Protein: 196 g | Fat: 48 g | Saturated Fat: 10 g | Cholesterol: 884 mg | Sodium: 4400 mg | Fiber: 8 g | Sugar: 12 g
FAQ
- What is Pollo Guisado?
- Pollo Guisado, pronounced as “po-yo gee-sah-do,” is a traditional Latin American chicken stew. This hearty dish is simmered in a flavorful sauce and is popular across the Caribbean, Central, and South America. Each region and household may have its own variation of the recipe.
- What ingredients are essential for Pollo Guisado?
- Key ingredients include bone-in chicken thighs or drumsticks, Spanish olives, tomato sauce or paste, and seasonings like adobo and sazon. Aromatics such as scallions, garlic, and cilantro are also important for flavor.
- Can I use chicken breasts instead of thighs or drumsticks?
- Yes, you can use chicken breasts, but it’s best to use them bone-in to prevent them from drying out during cooking.
- How can I adapt the Pollo Guisado recipe to suit dietary restrictions?
- Pollo Guisado is naturally gluten-free, dairy-free, and suitable for Weight Watchers. You can omit ingredients like olives if they don’t suit your taste, and adjust the seasoning to meet your dietary needs.
- How should I serve and store Pollo Guisado?
- This chicken stew is best served over white rice to absorb the delicious juices. To store leftovers, place them in an airtight container and freeze for up to three months. Thaw overnight in the refrigerator and reheat on the stove, in the microwave, or using a pressure cooker.
Tips
- For maximum flavor, use bone-in chicken pieces such as thighs and drumsticks. Removing the skin can make the dish a bit healthier without sacrificing taste.
- If you’re not a fan of olives, feel free to leave them out and simply adjust the salt to your liking. The olive brine adds a unique flavor, but it’s not essential.
- To thicken the sauce towards the end of cooking, uncover the pot and increase the heat. This will help reduce the liquid and concentrate the flavors.
- Consider adding vegetables like corn, red bell peppers, or potatoes to make the stew more hearty and colorful.
Equipment
- Dutch Oven or Large Deep Skillet/Pot – Essential for browning the chicken and simmering the stew.
- Instant Pot (optional) – If you prefer making the stew using a pressure cooker for quicker cooking time.
