Pollo Guisado (Chicken Stew)

5 from 7 votes

Pollo guisado is a delicious chicken stew simmered in bold flavors of adobo, sofrito and sazon. It's Dominican comfort food at its finest.

Prep Time15

Cook Time35

Course: Dinner

Cuisine: Dominican

Keyword: Chicken, Main Dishes, One pan, stews

Servings:

Author: August DeWindt

2 lbs chicken drumsticks READ NOTES BELOW on how to make this recipe a small batch!
2 tsp adobo
2 tsp sazon or 1 packet
2 tbsp sofrito
1 tsp dried oregano or Italian seasoning
Ground black pepper
5 cloves garlic minced
2 tbsp oil
1 tbsp sugar
Water about 2 cups
1/4 c tomato sauce or 3 tbsp of tomato paste
1 red onion sliced
1 red bell pepper sliced
1 green bell pepper sliced
½ cup green olives stuffed with pimento optional
1 Bay leaf
Cilantro fo garnish

Rinse the chicken with water, vinegar & lime in a large mixing bowl. Remove the skin if it isn’t skinless. Empty the water and pat dry the chicken. Keep it in the same bowl.
To the bowl with the chicken add the adobo, sazon, sofrito, pepper and garlic. Mix together well and let marinate for about 15 minutes.
In a large pan over medium high heat add the oil and once hot add in the sugar. Once the sugar starts to brown, add in the chicken and brown on all sides for about 5 minutes. You want to get a nice rich brown color.
Add water to the bowl you marinated the chicken in. Pour just enough water in the pan to slightly cover the chicken. The water should reach up to the sides of the chicken.
To the same pot add the tomato sauce, red onion, olives, & bell peppers. Give it a nice stir and add the bay leaf. Bring to a boil, cover and reduce the heat to medium low. Let simmer for 25 minutes.
After 25 minutes, remove the lid and give everything a good stir. Bring the heat back up to medium high and the liquid should begin to boil. Let it boil for 5-10 minutes so the sauce thickens up a bit.
Turn the heat off, top with chopped cilantro & let cool a bit and serve with your favorite sides. I like to serve with maduros and white rice.