This pollo guisado recipe is Latin American comfort food. Similar to a classic chicken stew, it’s an incredibly simple dish that’s impressive, comforting, and bursting with flavor.
Season the chicken with the adobo seasoning and sazon seasoning on all sides.
Add the oil to a large non-stick skillet and place over medium-high heat. Cook the chicken until it is browned on all sides. Remove it from the skillet.
Add onion and red pepper and cook until the onion becomes translucent. Add garlic and cook for 30 seconds.
Return the chicken to the skillet and add olives, potatoes, tomato sauce, chicken stock, and bay leaves. Leave the mixture to start boiling, then cover and cook for 25 minutes on low heat or until the potatoes are cooked through and the meat is tender.
Garnish with fresh parsley and serve warm.
Notes
TO STORE: Let the leftover stew cool to room temperature before transferring it to an airtight container. Store in the refrigerator for 3 to 4 days.TO FREEZE: Once it’s cool, transfer the stew to a freezer-safe container and freeze for 2 to 3 months. Let it thaw overnight in the fridge before reheating.TO REHEAT: Reheat the leftover chicken guisado in a saucepan on the stove over low to medium heat until heated through. Add a splash of stock or water if it needs to be thinned out a bit.