Saucy Pollo Guisado
Ingredients
Sofrito
-
1
medium
green bell pepper
-
1
medium
red bell pepper
-
½
small bunch
cilantro
-
6
cloves
garlic
-
2
Tbsp.
extra-virgin olive oil
-
1
Tbsp.
Diamond Crystal kosher salt
-
1¾
tsp.
Morton kosher salt
Stew and Assembly
-
4
tsp.
ground cumin
-
1
Tbsp.
powdered adobo seasoning
-
1
tsp.
ground turmeric
-
1
tsp.
paprika
-
8
pieces
skin-on, bone-in chicken thighs
-
1
Tbsp.
extra-virgin olive oil
-
1
medium
onion
-
4
cloves
garlic
-
1
Tbsp.
tomato paste
-
18
oz.
canned tomato sauce
-
2½
cups
low-sodium chicken broth
-
1
cup
pitted manzanilla olives
-
to taste
kosher salt
-
to serve
steamed rice
-
to serve
cilantro leaves
-
to serve
lime wedges
Instructions
- Make the sofrito by pulsing the green bell pepper, red bell pepper, cilantro, garlic, olive oil, and kosher salt in a food processor until a coarse purée forms.
- In a small bowl, whisk together the ground cumin, adobo seasoning, turmeric, and paprika, then sprinkle half over the chicken thighs.
- Heat olive oil in a Dutch oven and brown the chicken thighs skin-side down for 8-10 minutes, then flip and brown the other side for about 5 minutes.
- Remove the chicken and sauté the onion and garlic until softened, then add tomato paste and cook for a minute.
- Stir in half a cup of sofrito and the remaining spice mixture, cooking until fragrant, then add tomato sauce and chicken broth, scraping the pot.
- Return the chicken to the pot, skin-side up, and simmer covered until cooked through, about 25-30 minutes.
- Stir in the olives and simmer for an additional 5 minutes, then season with salt if needed.
- Serve the stew over steamed rice and garnish with cilantro and lime wedges.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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