Recipe of the Week - Pollo Guisado

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INGREDIENTS

  • 4 skinless chicken drumsticks, on the bone, 14 oz total

  • 4 skinless chicken thighs, on the bone, trimmed, 20 ounces

  • 1/2 teaspoon adobo seasoning salt

  • 1 teaspoon olive oil

  • 4 medium scallions, chopped

  • 3 garlic cloves, minced

  • 1/4 cup chopped cilantro, plus 2 tbsp for garnish

  • 8 oz can tomato sauce

  • 1 packet sazon seasoning, optional

  • 1/4 cup pitted green olives, plus 2 tablespoons brine

  • 1 tablespoon Chicken Better Than Bouillon, or 1 cube

  • 1/2 teaspoon cumin

  • 2 bay leaves

INSTRUCTIONS

  • 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.

To make this in the Instant Pot

  • Cook on high pressure 20 minutes.

  • Natural release, discard bay leaves and top with remaining cilantro.

Nutrition Information

  • Serving Size: 2 Pieces of Chicken 1/3 cup of sauce

  • Calories: 344

  • Carbohydrates: 7g

  • Protein: 49g

  • Fat: 12g

  • Saturated Fat: 2.5g

  • Cholesterol: 221mg

  • Sodium: 1100mg

  • Fiber: 2g

  • Sugar: 3g