Pollo Guisado ( Spanish Chicken Stew )

Pollo Guisado ( Spanish Chicken Stew )
Delicious over white rice Comfort Food.

2 tablespoons olive oil
1 whole chicken quartered or 4-5 boneless skinless split chicken breast cubed.
1 pinch salt and ground black pepper to taste
1 medium yellow onion, chopped
4 cloves garlic, minced
½ cup sofrito
2 potatoes, peeled and cubed
2 carrots peeled and chopped
About 4-6 small pieces of frozen corn on the cob
2 cups chicken broth
1 (8 ounce) can tomato sauce
1 package sazon seasoning
½ teaspoon ground cumin
1 bay leaf
2 tablespoons cold water
1 tablespoon cornstarch
Olives ( optional ) 2 Tbs.

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, 3 to 4 minutes if using boneless breast. If using 1 whole Chicken with skin quartered 6-7 minutes on each side. Transfer chicken to 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, carrots, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Add the corn on the cob pieces and allow to simmer.

Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place into the pot and continue to cook about 10.

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