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Weeknight Pollo Guisado (no Maggi)

Weeknight Latin chicken stew made without Maggi, using soy sauce and Worcestershire for savory depth and chicken stock for the broth.
Print Recipe
Course Main Course
Cuisine Latin American
Servings 6 servings (serves 4–6)

Ingredients
  

Chicken & marinade

  • 4 chicken drumsticks skin-on
  • 3 chicken thighs skin-on
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tsp Worcestershire sauce
  • 1 1/2 tsp salt plus more to taste at the end
  • 1 tsp black pepper
  • 1 1/2 tsp paprika
  • 1 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp pickle juice

For searing

  • 2 tbsp butter

Stew base

  • 1 large onion sliced
  • 3 medium tomatoes chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano

Broth

  • About 2 cups chicken stock low-sodium if you have it; start with 1 1/2 cups, then add more as needed

Finish

  • 2 bay leaves
  • Fresh parsley chopped

Instructions
 

  • Season the chicken with soy sauce, Worcestershire, salt, pepper, paprika, cumin, oregano, garlic powder, olive oil, and pickle juice. Let it sit while the pan heats.
  • Melt the butter in a shallow pan over medium-high heat. Sear the chicken on both sides until golden and the skin has real color. Take the chicken out and set it aside.
  • In the same pan, add the onion, tomatoes, and garlic. Cook until they soften and smell sweet, scraping up the browned bits. Stir in the tomato paste and oregano and cook until it looks rich and concentrated.
  • Pour in about 1 1/2 cups chicken stock and stir so the fond becomes the sauce.
  • Nestle the chicken back in and add the bay leaves. Add more stock as needed so the liquid comes almost to the top of the chicken.
  • Turn the heat down and simmer until the chicken is tender and pulls from the bone easily and the sauce has thickened.
  • Taste before serving. Soy and Worcestershire are salty, so only add extra salt at the end if it needs it. Finish with parsley.

Notes

Serve with fluffy white rice, buttery potatoes, a simple salad, plantains, or bread for the sauce.