Braised Chicken Stew (Pollo Guisado)
By: Carla
Published: Saturday, May 22, 2010 - 12:45pm

Ingredients




2 1/2 pounds chicken (thighs or legs)
salt and pepper

achiote oil 

adobo

1 packet sazon
1 teaspoon brown sugar
1/2 cup sofrito (link above)
1/2 cup alceparrado or olives (pimento stuffed) and 3 tablespoons capers
1 teaspoon each cumin, oregano, marjoram, and c
1 bay leaf
8 ounces tomato sauce
1 cup chicken broth (or water)
2 large potatoes (cut into bite size cubes)
chopped fresh cilantro

Preparation

1 Season chicken pieces with salt and pepper. 2 In a heavy skillet or dutch oven, heat the achiote oil over medium heat. 3 Brown the chicken pieces on each side, about 5 minutes per side. 4 Add sofrito and remaining ingredients to the pot and turn the chicken pieces to coat with the sauce. 5 Cover, reduce heat to low, and simmer for 35 minutes or until chicken is done. 6 Remove bay leaf. 7 Garnish with fresh chopped cilantro or parsley.