Pollo Guisado (Puerto Rican Chicken Stew)

14 70 385
Ingredients Minutes Calories
Prep Cook Servings
15 min 55 min 4
Pollo Guisado (Puerto Rican Chicken Stew)
Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew packed with flavor

Ingredients


681 gm Chicken thighs, bone-in, skinless (boneless and skinless)
2 tsp Adobo sauce (adobo, all-purpose seasoning* ( 0.08))
2 tbsp Extra virgin olive oil
1 large Yellow onion (diced)
3 clove(s) Garlic (finely chopped ( 0.14))
1/2 cup sofrito
227 gm Tomato sauce, canned (oz)
1 tsp Sazon seasoning
2 leaf Bay leaf
2 tsp Oregano, dried
1/4 cup Olives (manzanilla; pimiento-stuffed ( 0.33))
1 potato Potato (2-inch dice (about; cup) ( 1.12))
2 large Carrots (1/4-inch rounds (about cup) ( 0.32))
3 cup Chicken broth (stock)

Instructions


  1. Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes. Season with Adobo.
  2. Set a Dutch oven over medium-high heat. Add the oil. Once it has warmed, add the chicken in one layer and brown.
  3. Once the chicken has browned, remove it from the pot and set it aside. Add the onion to the pot, and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
  4. Add the sofrito and tomato sauce. Cook for 2 to 3 minutes until it is thick and bubbly.
  5. Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken broth. Bring the mixture to a boil.
  6. Add the chicken back into the pot. Lower the heat, cover the pot, and simmer for 40-50 minutes until the chicken is cooked through.
  7. Take the stew off the heat, sample it, and add salt and pepper to taste. Remove the bay leaves before serving.

! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.

Meal Type(s)





?
Help