Pollo Guisado | Puerto Rican Chicken Stew
This juicy Puerto Rican Pollo Guisado is a traditional Chicken Stew made in a sofrito tomato sauce with potatoes, carrots, olives and fresh cilantro. This Pollo Guisado recipe is super easy and packed with a ton of flavor! Serve with white rice or salad for a complete dish.
Equipment
- Caldero or Dutch Pot
Ingredients
- 2 pounds bone-in chicken thigh (with or without skin)
- 2 tablespoons adobo all purpose seasoning (or to taste)
- 1/4 cup homemade sofrito (canned is acceptable)
- 3 tablespoons tomato paste
- 2 cups chicken broth
- 1 packet sazon with achiote y culantro
- 1 cube chicken bouillon
- 3 medium yellow potatoes (peeled and chopped)
- 1 cup baby carrots (chopped)
- 3 bay leaves
- 1/4 cup drained stuffed olives (optional)
Instructions
- Begin by generously seasoning the chicken thighs with adobo or desired spice blend. Massage the seasoning into the chicken and rest in fridge for 30 minutes.
- In a caldero or dutch pot, on medium heat, add in some olive oil and sear the seasoned chicken thighs skin side down. Cook for 4-7 minutes until golden brown and crispy. Flip and sear on other side.
- Once seared and partial cooked, remove chicken from pot and rest. In the same pot, with the leftover chicken drippings, saute homemade sofrito for 3 minutes or until fragrant.
- Next add tomato paste or tomato sauce. Combine well and cook for 5 minutes to remove acidic flavor.
- Pour chicken broth in pot and simmer. Season broth with sazon and chicken bouillon.
- Add in chopped carrots and potatoes and slowly bring to boil.
- Once boiling add in bay leaves, drained olives (optional) and partial cooked chicken thighs. Cover with lid and reduce heat to a low simmer.
- Cook for 35 minutes or until chicken and veggies are tender. Serve with white rice, salad and tostones.
Video
Notes
Bone-in chicken thighs are strongly recommended for this recipe. They cook evenly and stay moist. If purchased with skin, remember to sear chicken skin side down.