Puerto Rican-Style Chicken Stew (Pollo Guisado)

1. 1

   Heat olive oil in a Dutch oven over medium-high. Season the chicken with salt and pepper, then add it to the hot pot to brown, 6 to 7 minutes per side. Move the chicken to a bowl and cover it with a tent of aluminum foil.

2. 2

   Lower the heat to medium; add the onion to the pot and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the sofrito and cook for 2 to 3 minutes. Add the potatoes, chicken broth, tomato sauce, sazón, cumin, and bay leaf; bring to a boil.

3. 3

   Return the chicken to the pot. Cover and cook for 1 hour. Remove the chicken.

4. 4

   Combine the water and cornstarch in a small bowl; stir into the simmering mixture until nicely thickened. Put the chicken back into the pot and cook together for about 10 minutes more.

• Calories 323.8 kcal Moderate
• Protein 48.35 g Good Source
• Carbs 12.52 g Moderate
• Total Fat 8.55 g Moderate
• Saturated Fat 0.44 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 158.98 mg High
• Sodium 854.15 mg High
• Fiber 2.57 g Low Source
• Sugar 2.18 g Low Source
• Added Sugar 0.17 g Low Source
• Calcium 44.12 mg Low Source
• Iron 1.05 mg Low Source
• Potassium 101.55 mg Low Source
• Vitamin A 13.96 mcg_rae Low Source
• Vitamin C 1.27 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅