Pollo Guisado (Latin Chicken Stew with Olives) (7 of 150)

Pollo Guisado, aka chicken stew! This is a great comfort food dish, especially during the rainy season here in the PNW. 

One cautionary note though...don't salt anything! The sazon seasoning, adobo seasoning and olive brine all have enough salt in them to satisfy the savory. 

I bought bone-in Chicken breasts for this recipe. First, it is SOOOO hard to find chicken breasts with the bone-in. And second, the flavor of chicken on the bone is so much better. I hate dealing with the bone, but it was worth it in this recipe.

Pollo Guisado (Latin Chicken Stew with Olives)

Recipe from SkinnyTaste

Serves 4

• 4 skinless chicken drumsticks, on the bone, 14 oz total
• 4 skinless chicken thighs, on the bone, trimmed, 20 ounces
• 1/2 tsp adobo seasoning salt
• 1 tsp olive oil
• 4 medium scallions, chopped
• 3 garlic cloves, minced
• 1/4 c chopped cilantro, plus 2 tbsp for garnish
• 8 oz can tomato sauce
• 1 packet sazon seasoning, optional ( I highly recommend using this)
• 1/4 c pitted green olives, plus 2 tablespoons brine
• 1 T Chicken Better Than Bouillon, or 1 cube
• 1/2 tsp cumin
• 2 bay leaves

Season chicken with adobo seasoning salt.

In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions in olive 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 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.