Pollo Guisado with Roasted Plantains

Ingredients

• For the Pollo Guisado 🍗
• 2 lbs chicken thighs or drumsticks (bone-in, skin removed)
• 2 tbsp sofrito 🧅🌿
• 1 tbsp tomato paste 🍅
• 1 tsp ground cumin
• 1 tsp dried oregano
• 0.5 tsp adobo seasoning
• 0.25 tsp ground black pepper
• 2 garlic cloves, minced 🧄
• 0.5 onion, chopped
• 0.5 bell pepper, chopped 🫑
• 1 cup diced tomatoes (canned or fresh)
• 1 1/2 cups chicken broth
• 1 tbsp olive oil 🫒
• 1 bay leaf 🍃
• Fresh cilantro for garnish (optional)
• For the Roasted Plantains 🍌
• 2 green plantains
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp garlic powder
• Pinch of paprika (optional)

Instructions

1. 1Prep the Chicken: Rinse chicken and pat dry. Season with adobo, cumin, oregano, and pepper. Set aside.
2. 2Sauté the Base: In a deep pan, heat olive oil over medium heat. Add sofrito, garlic, onions, and bell pepper. Sauté until fragrant, about 3 minutes.
3. 3Brown the Chicken: Add the chicken to the pan and sear on both sides until golden brown (about 4–5 min per side).
4. 4Build the Stew: Stir in tomato paste and diced tomatoes. Add chicken broth and bay leaf. Cover and simmer on low heat for 30–35 minutes or until chicken is tender and sauce thickens.
5. 5Roast the Plantains: Preheat oven to 425°F (220°C). Peel and slice plantains diagonally. Toss with olive oil, salt, garlic powder, and paprika. Arrange on a baking sheet and roast for 20–25 minutes, flipping halfway through until golden and crisp.
6. 6Serve It Up: Plate the pollo guisado with a generous spoonful of its rich sauce and place roasted plantains on the side. Garnish with fresh cilantro if you like 🌿.