Pollo Guisado (Stewed Chicken)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is budget-friendly.

Prepare the chicken by rinsing and patting dry the bone-in skinless thighs and drumsticks with paper towels.

In a bowl, mix 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon cumin, 1 teaspoon light salt, and 1/2 teaspoon black pepper.

Coat the chicken parts evenly with the seasoning mixture using your hands.

Cover the bowl with a lid and refrigerate for 4 hours or overnight.

In a 4-quart saucepan, add 1 can of beer, 1/2 cup chopped onions, 3 sprigs chopped cilantro, 3-4 kulantro leaves cut in halves, and 2 tablespoons of anado oil.

Add 20 pimento stuffed green olives cut in halves, 2 minced garlic cloves, 1 cup of tomato sauce, 2 tablespoons of sofrito, 1/2 teaspoon of oregano leaves, and 2-3 bay leaves to the saucepan.

Stir the ingredients until well blended and turn on the induction cooker to low, simmering for 2 minutes.

Add the marinated chicken thighs and drumsticks to the saucepan, ensuring they are submerged in the liquid.

Add sufficient water to cover the chicken parts and bring the liquid to a boil.

Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 30 minutes.

Peel 3 potatoes and cut each into quarters, and cut baby carrots in half.

After 30 minutes of simmering, add the potato chunks and 1 cup of baby carrots to the saucepan, cover, and simmer until the vegetables are tender (about 20 minutes).

Check if the vegetables are tender after 20 minutes of simmering.

If the sauce is too thin, increase the heat to medium and continue cooking uncovered until the sauce thickens to your liking.

Once the sauce has thickened and the meat is tender, serve the stewed chicken with white rice.

Cooking Techniques

Equipment Needed

Spice Level: