Pollo Guisado (Puerto Rican–Style Stewed Chicken)

Ingredients

• 1 sweet onion
• 2 cubanelle peppers
• 2 large carrots
• 2 lb gold potatoes
• 6 cloves garlic
• 0.75 oz fresh culantro (or cilantro)
• 1 jar stuffed olives (6–7 oz)
• 1 cut-up whole chicken (8 pieces; about 4 lb)
• 3 teaspoons adobo seasoning, divided
• 2 tablespoons canola oil
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 cup dry white wine
• 1 (8 oz) can seasoned tomato sauce
• 1 cup water
• 1 bay leaf
• 2 limes, for wedges
• ¼ bunch fresh cilantro
• Cooked white rice (optional, for serving)

Steps

1. Preheat oven to 350°F. Cut onion, peppers, and carrots into 1-inch pieces; quarter potatoes. Chop garlic and culantro coarsely. Drain olives. Coat chicken with 2 teaspoons adobo seasoning (wash hands).
2. Preheat large Dutch oven (or heavy-bottomed saucepan) on medium-high 2–3 minutes. Place oil and chicken in Dutch oven. Cook chicken 3–4 minutes on each side until browned, then remove and cover to keep warm. Stir in onions, peppers, garlic, carrots, culantro, cumin, oregano, and remaining 1 teaspoon adobo. Cook and stir 4–6 minutes until vegetables begin to soften. Stir in wine, water, tomato sauce, and bay leaf; nestle chicken into liquid.
3. Bring to a boil, then cover and place in oven. Bake 60 minutes, then remove lid and bake 30–35 more minutes until chicken is fall-apart tender and sauce has reduced by one-half. Let rest 10 minutes. Cut limes into wedges. Skim fat from surface of liquid. Serve chicken and vegetables with lime wedges, cilantro sprigs, and rice, if using.