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Pollo Guisado
100%
2
Andrew O.
By Andrew O.

Pollo Guisado

6 steps
Prep:10minCook:45min
For garnish: spicy chili flakes, fresh chopped parsley
Updated at: Thu, 17 Aug 2023 09:50:43 GMT

Nutrition balance score

Good
Glycemic Index
68
Moderate
Glycemic Load
15
Moderate

Nutrition per serving

Calories366.8 kcal (18%)
Total Fat21.2 g (30%)
Carbs22.8 g (9%)
Sugars3.6 g (4%)
Protein21.4 g (43%)
Sodium1286.9 mg (64%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2-1/2 pound chicken cut up, skin on 2 tablespoons adobo seasoning 1 tablespoon sazon seasoning 2 tablespoons olive oil 1 small onion chopped 1 small bell pepper chopped (or use hotter peppers to your taste) 3 cloves garlic chopped 1/4 cup sofrito 1/2 cup olives 3 medium potatoes halved and quartered 2-3 bay leaves 8 ounces tomato sauce 1 cup chicken broth FOR GARNISH: Spicy chili
2 poundchicken
cut up, skin on pped
2-1/2 pound chicken cut up, skin on 2 tablespoons adobo seasoning 1 tablespoon sazon seasoning 2 tablespoons olive oil 1 small onion chopped 1 small bell pepper chopped (or use hotter peppers to your taste) 3 cloves garlic chopped 1/4 cup sofrito 1/2 cup olives 3 medium potatoes halved and quartered 2-3 bay leaves 8 ounces tomato sauce 1 cup chicken broth FOR GARNISH: Spicy chili
2 tablespoonsadobo seasoning
2-1/2 pound chicken cut up, skin on 2 tablespoons adobo seasoning 1 tablespoon sazon seasoning 2 tablespoons olive oil 1 small onion chopped 1 small bell pepper chopped (or use hotter peppers to your taste) 3 cloves garlic chopped 1/4 cup sofrito 1/2 cup olives 3 medium potatoes halved and quartered 2-3 bay leaves 8 ounces tomato sauce 1 cup chicken broth FOR GARNISH: Spicy chili
1 tablespoonsazon seasoning
2-1/2 pound chicken cut up, skin on 2 tablespoons adobo seasoning 1 tablespoon sazon seasoning 2 tablespoons olive oil 1 small onion chopped 1 small bell pepper chopped (or use hotter peppers to your taste) 3 cloves garlic chopped 1/4 cup sofrito 1/2 cup olives 3 medium potatoes halved and quartered 2-3 bay leaves 8 ounces tomato sauce 1 cup chicken broth FOR GARNISH: Spicy chili
2 tablespoonsolive oil
2-1/2 pound chicken cut up, skin on 2 tablespoons adobo seasoning 1 tablespoon sazon seasoning 2 tablespoons olive oil 1 small onion chopped 1 small bell pepper chopped (or use hotter peppers to your taste) 3 cloves garlic chopped 1/4 cup sofrito 1/2 cup olives 3 medium potatoes halved and quartered 2-3 bay leaves 8 ounces tomato sauce 1 cup chicken broth FOR GARNISH: Spicy chili
1onion
2-1/2 pound chicken cut up, skin on 2 tablespoons adobo seasoning 1 tablespoon sazon seasoning 2 tablespoons olive oil 1 small onion chopped 1 small bell pepper chopped (or use hotter peppers to your taste) 3 cloves garlic chopped 1/4 cup sofrito 1/2 cup olives 3 medium potatoes halved and quartered 2-3 bay leaves 8 ounces tomato sauce 1 cup chicken broth FOR GARNISH: Spicy chili
1bell pepper
2-1/2 pound chicken cut up, skin on 2 tablespoons adobo seasoning 1 tablespoon sazon seasoning 2 tablespoons olive oil 1 small onion chopped 1 small bell pepper chopped (or use hotter peppers to your taste) 3 cloves garlic chopped 1/4 cup sofrito 1/2 cup olives 3 medium potatoes halved and quartered 2-3 bay leaves 8 ounces tomato sauce 1 cup chicken broth FOR GARNISH: Spicy chili
3 clovesgarlic
2-1/2 pound chicken cut up, skin on 2 tablespoons adobo seasoning 1 tablespoon sazon seasoning 2 tablespoons olive oil 1 small onion chopped 1 small bell pepper chopped (or use hotter peppers to your taste) 3 cloves garlic chopped 1/4 cup sofrito 1/2 cup olives 3 medium potatoes halved and quartered 2-3 bay leaves 8 ounces tomato sauce 1 cup chicken broth FOR GARNISH: Spicy chili
¼ cupsofrito
2-1/2 pound chicken cut up, skin on 2 tablespoons adobo seasoning 1 tablespoon sazon seasoning 2 tablespoons olive oil 1 small onion chopped 1 small bell pepper chopped (or use hotter peppers to your taste) 3 cloves garlic chopped 1/4 cup sofrito 1/2 cup olives 3 medium potatoes halved and quartered 2-3 bay leaves 8 ounces tomato sauce 1 cup chicken broth FOR GARNISH: Spicy chili
½ cupolives
2-1/2 pound chicken cut up, skin on 2 tablespoons adobo seasoning 1 tablespoon sazon seasoning 2 tablespoons olive oil 1 small onion chopped 1 small bell pepper chopped (or use hotter peppers to your taste) 3 cloves garlic chopped 1/4 cup sofrito 1/2 cup olives 3 medium potatoes halved and quartered 2-3 bay leaves 8 ounces tomato sauce 1 cup chicken broth FOR GARNISH: Spicy chili
3potatoes
2-1/2 pound chicken cut up, skin on 2 tablespoons adobo seasoning 1 tablespoon sazon seasoning 2 tablespoons olive oil 1 small onion chopped 1 small bell pepper chopped (or use hotter peppers to your taste) 3 cloves garlic chopped 1/4 cup sofrito 1/2 cup olives 3 medium potatoes halved and quartered 2-3 bay leaves 8 ounces tomato sauce 1 cup chicken broth FOR GARNISH: Spicy chili
2bay leaves
2-1/2 pound chicken cut up, skin on 2 tablespoons adobo seasoning 1 tablespoon sazon seasoning 2 tablespoons olive oil 1 small onion chopped 1 small bell pepper chopped (or use hotter peppers to your taste) 3 cloves garlic chopped 1/4 cup sofrito 1/2 cup olives 3 medium potatoes halved and quartered 2-3 bay leaves 8 ounces tomato sauce 1 cup chicken broth FOR GARNISH: Spicy chili
8 ouncestomato sauce
2-1/2 pound chicken cut up, skin on 2 tablespoons adobo seasoning 1 tablespoon sazon seasoning 2 tablespoons olive oil 1 small onion chopped 1 small bell pepper chopped (or use hotter peppers to your taste) 3 cloves garlic chopped 1/4 cup sofrito 1/2 cup olives 3 medium potatoes halved and quartered 2-3 bay leaves 8 ounces tomato sauce 1 cup chicken broth FOR GARNISH: Spicy chili
1 cupchicken broth
FOR GARNISH: Spicy chili

Instructions

Step 1
Season the chicken with adobo and sazon seasoning. Be sure to get all sides.
Step 2
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
Step 3
Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.
Step 4
Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.
Step 5
Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone. It should register 165 degrees internal (minimum) when measured with a food thermometer.
Step 6
Garnish with red pepper flakes and fresh chopped parsley and serve.

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