Spanish Style Stew Chicken

 

Spanish Style Stew Chicken 

I was a junior in college when I made this dish for the first time. I had just moved in with my frat-boy boyfriend (now husband) of whom I recently rekindled a romance with. I asked one of my sorority sisters, who is of Puerto Rican descent, what the tiny cans of tomato sauce was used for that I would see in the shopping carts of Latinas at the supermarket? That’s when I was introduced to this delightful dish that is a cultural staple and beloved by many in the Caribbean Latino community.

Pollo Guisado or Chicken Stew (Spanish-style) is a popular dish in various Latino communities, particularly the Puerto Rican and Dominican nationalities. Every home cook has their own specific variation of this dish, but its common mainstay ingredients are dark meat chicken, peppers, onions, and garlic, all stewed down in a rich tomato sauce and spices. Although I stayed true to the essence of the original recipe shown to me, I’ve added and subtracted some things to make the recipe my own. Once again, I hope you enjoy my version of a classic.

 

Spanish Style Stewed Chicken 

Serving Size: 6 Prep Time: 10 mins     Cook Time: 40 mins

 WHAT YOU NEED

 

• Dutch Oven or any large heavy-duty pot 
• Chef Knife
• Cutting Board
• Mixing Bowl
• Stirring Spoon

INGREDIENTS

 

2 lbs of dark meat chicken	½ cup of chicken broth
4 cloves of garlic	2 tbsp of cooking oil
1 medium sweet onion	½ cup of tomato sauce
1 stalk of fresh thyme	½ green bell pepper
2 tsp of Adobo	½ red bell pepper
1 tsp of kosher salt	1 pkg of Sazon
1 tsp of black pepper	2 tsp of sugar
3 tbsp of frozen sofrito	¼ cup of chopped fresh cilantro

 

 

PREPARATION

1. Brine and clean chicken.
2. Drain and pat chicken dry, season with sazon, adobo, salt and pepper and set aside.
3. Mince garlic, chop onion, peppers, and tomatoes and set aside.
4. Place a large Dutch Oven or heavy-duty stew pot on medium-high heat. Add oil and heat.
5. Brown chicken in pot (about 5 mins) and remove.
6. Add more oil if necessary, add sofrito and sugar, then mix and cook until fragrant.
7. Add onion and garlic and sauté until sweat. 
8. Add tomatoes and allow to sweat.
9. Mix chicken back in and cook for about two minutes. 
10. Add peppers, tomatoes, thyme, tomato sauce, and chicken broth and stir pot.
11. Bring to a boil, lower the heat, and cover. Cook for about 40 mins or until chicken is cooked through and tender.
12. Serve with rice and garnish with cilantro.

Nutrition Facts
Servings: 6
Amount per serving
Calories	105
% Daily Value*
Total Fat 6.4g	8%
Saturated Fat 1.2g	6%
Cholesterol 18mg	6%
Sodium 716mg	31%
Total Carbohydrate 6.7g	2%
Dietary Fiber 1.2g	4%
Total Sugars 3.6g
Protein 6.3g
Vitamin D 0mcg	0%
Calcium 25mg	2%
Iron 1mg	7%
Potassium 196mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.