Braised Chicken Stew (Pollo Guisado)


Photo: Carla
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Ingredients

2 1/2 pounds chicken (thighs or legs)
salt and pepper
achiote oil
adobo
1 packet sazon
1 teaspoon brown sugar
1/2 cup sofrito (link above)
1/2 cup alceparrado or olives (pimento stuffed) and 3 tablespoons capers
1 teaspoon each cumin, oregano, marjoram, and c
1 bay leaf
8 ounces tomato sauce
1 cup chicken broth (or water)
2 large potatoes (cut into bite size cubes)
chopped fresh cilantro

Preparation

1
Season chicken pieces with salt and pepper.
2
In a heavy skillet or dutch oven, heat the achiote oil over medium heat.
3
Brown the chicken pieces on each side, about 5 minutes per side.
4
Add sofrito and remaining ingredients to the pot and turn the chicken pieces to coat with the sauce.
5
Cover, reduce heat to low, and simmer for 35 minutes or until chicken is done.
6
Remove bay leaf.
7
Garnish with fresh chopped cilantro or parsley.

Tools

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Yield:

12.0 servings

Added:

Saturday, May 22, 2010 - 12:45pm

Creator:

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