All Recipes Soups, Stews and Chili Recipes Stews Chicken

Ingredients

2 tablespoons olive oil 1 whole chicken, cut up salt and ground black pepper to taste 1 medium onion, chopped 4 cloves garlic, minced ½ cup sofrito 2 potatoes, peeled and cubed 2 cups chicken broth 1 (8 ounce) can tomato sauce 1 (1.41 ounce) package sazon seasoning ½ teaspoon ground cumin 1 bay leaf 2 tablespoons cold water 1 tablespoon cornstarch

Nutrition Info

278.2 calories carbohydrate: 14.3 g cholesterol: 47.6 mg fat: 16 g fiber: 2 g protein: 18.7 g saturatedFat: 3.5 g servingSize: - sodium: 1339.4 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
Reduce heat to medium, add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf, bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
Mix water and cornstarch together in a small bowl, stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

8 servings

A delicious and easy Spanish chicken stew, or pollo guisado. Great for entertaining and makes for great leftovers. Serve over white rice.