Pollo Guisado (Puerto Rican Chicken Stew)

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  Chicken Thigh, Boneless Skinless(680g)

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

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  Adobo seasoning blend(10g)
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  Vegetable oil(30g)
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  Yellow Onion
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  Garlic(180g)
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  Sofrito, Prepared(120g)
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  Tomato Sauce(227g)
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  SazóN Seasoning Blend, With Annatto
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  2 bay leaves ($0.20)
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  Oregano, Dried(10g)
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  Olives, Black, Canned, Pitted(60g)
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  Potato, Yukon Gold(240g)
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  Carrots(240g)
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  Low Sodium Chicken Broth(720g)

Instructions

1. 1Pat the chicken thighs dry with paper towels, cut into 2-inch cubes, and season evenly with Adobo seasoning.
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. 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, 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 165°F) and the potatoes are fork-tender.
7. 7If the broth is too watery, mix cornstarch with cold water to form a slurry, stir it into the stew, and bring to a boil for 1 minute while stirring constantly. Remove from heat, taste, and adjust seasoning with salt and pepper.
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.