Dinner · 60 min · caribbean

Pollo Guisado — Chicken Stew

This is the kind of Caribbean dinner you’ll make on repeat — chicken thighs and sofrito, 60 minutes, big payoff. It is weeknight cooking that still hits your targets — 42 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Chicken thighs
• 0.75 cup Sofrito
• 1 packet Sazon
• 0.5 cup Tomato sauce
• 3 Potatoes
• 2 Carrots
• 0.5 cup Green olives
• 2 cups Chicken broth
• 1 tbsp Adobo seasoning

Steps

1. Season the chicken with adobo and sazón and brown it in hot oil until golden. Set aside.
2. Cook the sofrito in the same pot 5 minutes until fragrant, then stir in the tomato sauce.
3. Return the chicken with the broth, potatoes, and carrots. Simmer covered 30 minutes until the chicken is tender and the vegetables are cooked through.
4. Stir in the olives and simmer 5 minutes more. The sauce should be rich and spoon-coating.
5. Serve over white rice with the sauce ladled over everything. The everyday stew of the Dominican and Puerto Rican kitchen — simple, soulful, perfect.

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