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Puerto Rican Pollo Guisado (Sofrito Stewed Chicken)

Bone-in chicken braised in a tomato-sofrito sauce with olives and potato, a comforting staple of Puerto Rican home cooking.

Ingredients

  • 2.5 lbs bone-in, skinless chicken thighs and drumsticks
  • 2 tbsp olive oil
  • 0.5 cup sofrito (blended onion, garlic, cubanelle pepper, cilantro)
  • 1 tsp achiote-based sazón seasoning
  • 1 cup tomato sauce
  • 1 large potato, cubed
  • 1 cup pimento-stuffed green olives
  • 2 bay leaves
  • 2 cups low-sodium chicken broth
  • salt and pepper, to taste
  • 2 tbsp chopped cilantro, for garnish

Instructions

  1. Season chicken with salt and pepper. Heat olive oil in a large pot over medium-high heat and sear the chicken until browned on all sides; set aside.
  2. Add sofrito and sazón to the pot; cook 2 minutes until fragrant.
  3. Stir in tomato sauce, broth, bay leaves, and olives. Return the chicken to the pot.
  4. Bring to a simmer, cover, and cook 25 minutes.
  5. Add the potato and simmer 20 minutes more until the chicken and potato are tender.
  6. Remove the bay leaves, garnish with cilantro, and serve.