Description
A delicious and easy Spanish chicken stew, or pollo guisado. Great for entertaining and makes for great leftovers. Serve over white rice.
Ingredients
- 2 tablespoons olive oil
- 1 whole chicken, cut up
- salt and ground black pepper to taste
- 1 medium onion, chopped
- 4 cloves garlic, minced
- ½ cup sofrito
- 2 potatoes, peeled and cubed
- 2 cups chicken broth
- 1 (8 ounce) can tomato sauce
- 1 (1.41 ounce) package sazon seasoning
- ½ teaspoon ground cumin
- 1 bay leaf
- 2 tablespoons cold water
- 1 tablespoon cornstarch
Instructions
- Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown
- 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
- Reduce heat to medium; add onion to the pot and saute until translucent
- about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes
- chicken broth
- tomato sauce
- sazon
- cumin
- and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
- Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.
Prep Time: 15 mins
Cook Time: 1 hr 35 mins
Total Time: 1 hr 50 mins
Servings: 8