Pollo Guisado (Puerto Rican Chicken Stew)

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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 tsp Adobo seasoning blend
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  2 tbsp Vegetable oil
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  1 Yellow Onion(110g)
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  3 Garlic(9g)
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  0.5 cup Sofrito, Prepared
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  8 oz Tomato Sauce
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  1 SazóN Seasoning Blend, With Annatto(7g)
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  2 2 bay leaves ($0.20)
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  2 tsp Oregano, Dried
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  0.3 cup Olives, Green, Canned, Pitted
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  1 cup Potato, Yukon Gold
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  1 cup Carrots
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  3 cup Low Sodium Chicken Broth

Instructions

1. 1Pat the chicken thighs dry with paper towels, cut into 2-inch cubes, and season evenly with Adobo seasoning. Dice the onion, mince the garlic, and cut the potatoes and carrots into bite-sized chunks.
2. 2Heat the vegetable oil in a Dutch oven over medium-high heat for 1–2 minutes until shimmering. Working in a single layer, brown the chicken for 6–8 minutes per side until deeply golden brown. Transfer the browned chicken to a plate.
3. 3Add the diced onion to the same pot and cook for 2–3 minutes over medium heat, stirring occasionally, until translucent. Add the minced garlic and cook for 1 minute until fragrant.
4. 4Stir in the sofrito and tomato sauce. Cook for 2–3 minutes over medium heat, stirring frequently, until the mixture darkens and becomes thick and bubbly.
5. 5Add the Sazón seasoning, oregano, bay leaves, black olives, potatoes, carrots, and chicken broth to the pot. Bring to a boil over medium-high heat, then return the chicken to the pot.
6. 6Reduce heat to low, cover the Dutch oven, and simmer for 40–50 minutes until the chicken is tender and cooked through (internal temperature reaches 165°F) and the potatoes are fork-tender.
7. 7Remove from heat, taste, and adjust seasoning with salt and pepper as needed.
8. 8Divide the Pollo Guisado evenly into 4 airtight containers while hot. Refrigerate for up to 4 days or freeze for up to 3 months.