Caribbean: Costa Rica: Costa Rican Pollo Guisado (Chicken Stew)
INGREDIENTS:
3 lbs chicken bone-in
3 cups water
2 potatoes peeled and chopped
1/2 onion finely diced
1/2 red bell pepper finely diced
3 garlic cloves finely minced
1/4 cup sofrito
8 ounces tomato sauce
1 tbsp tomato paste
1 bay leaf
1 tbsp adobo
1 tsp sazon
1/2 cup olives
salt and pepper to taste
oil
INSTRUCTIONS:
Begin by seasoning the chicken with adobo, sazon, salt, and pepper. Heat some oil in a large pot over medium-high heat. Add the chicken, skin side down, and cook for 3-4 minutes on each side. Make sure to work in batches so you don’t overcrowd the pan.
Remove the chicken from the pot and set it aside. Add the onions and peppers and cook for 2-3 minutes or until translucent. Season with a pinch of salt. Stir in the fresh garlic and cook for 20 seconds. Add the sofrito, tomato sauce, and bay leaf.
Add the chicken back to the pot and cover with 3 cups of water. Cover and cook for 20 minutes. Once the 20 minutes are up, add the potatoes and olives. Cover and cook for 20 minutes or until the chicken is fully cooked through and the potatoes are fork-tender.
Cook uncovered for 5-10 minutes and let the sauce thicken a bit. Check for seasoning and enjoy!
