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Pollo Guisado con Aceitunas
A comforting and flavorful Puerto Rican chicken stew, featuring tender chicken pieces simmered in a rich sauce with olives, potatoes, and aromatic sofrito. This dish is a staple in Puerto Rican homes, perfect for a hearty meal served over rice.
๐ง ์ฌ๋ฃ
- 3 lbs Bone-in, skin-on chicken thighs(cut into serving pieces)
- 2 tbsp Vegetable oil
- 1 tbsp Adobo seasoning
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Dried oregano
- 0.5 cup Sofrito
- 0.5 cup Diced yellow onion
- 3 cloves Minced garlic
- 1 cup Tomato sauce
- 2 cups Chicken broth
- 0.5 cup Green olives, pitted(halved)
- 1 lb Potatoes(peeled and cut into 1-inch cubes)
- 1 Bay leaf
- 1 packet Sazรณn with achiote(optional, for color)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the chicken pieces dry with paper towels. In a bowl, season the chicken with adobo, garlic powder, salt, pepper, and oregano.
๐ก ์ ๋ฌธ๊ฐ ํ: Drying the chicken helps it to brown better. - 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken from the pot and set aside.
- 3
Add the diced onion to the pot and cook until softened, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
- 4
Stir in the sofrito and cook for 2 minutes, stirring constantly.
- 5
Pour in the tomato sauce and chicken broth. Add the halved olives, cubed potatoes, bay leaf, and optional Sazรณn packet. Stir to combine.
๐ก ์ ๋ฌธ๊ฐ ํ: If the sauce seems too thick, add a little more chicken broth or water. - 6
Return the browned chicken pieces to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook until the chicken is tender and cooked through, and the potatoes are fork-tender.
- 7
If the sauce is too thin, remove the lid and simmer for an additional 5-10 minutes to thicken. Remove the bay leaf before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โSofrito is a flavor base made from blended aromatics like onions, peppers, garlic, and herbs. You can make your own or find it in many Latin markets.
- โFor a richer flavor, use bone-in chicken thighs, as they stay moist and tender during cooking.
- โServe this dish hot over white rice, yellow rice, or with tostones (fried plantains).
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like carrots or peas.
- For a spicier kick, add a pinch of red pepper flakes.