Pollo Guisado
A one-pot comfort dish
Pollo Guisado is a flavorful braised chicken stew popular in the Caribbean, Central, and South America. It’s a one-pot dish that simmers slowly, allowing the chicken to become tender while absorbing the rich, seasoned broth. Perfect for a comforting weeknight meal, this dish is best prepared in a cast iron or heavy-bottomed pot to lock in heat and deepen the flavors.
This recipe serves about 4–6 people and pairs perfectly with rice to soak up the savory sauce. If you’re short on time, marinate the chicken earlier in the day or even overnight to enhance the flavor.
Preparation #
- Season chicken with adobo seasoning salt (marinate the chicken earlier in the day or even overnight to enhance the flavor).
- In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions inive oil until soft, 2 to 3 minutes.
- Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
- Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
- Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.
- Cover and cook 50 minutes over medium-low heat, until the chicken is fall-off the bone tender.
- Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
- Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.
- Add corn on the cob and simmer for 5-10 more minutes
- Serve over rice
This recipe is based on this one from Skinny Taste. This dish has a lot of variations. Here is another recipe from NY Times Cooking that cooks the rice in the pot so we can develop that toasted rice flavor and texture.
