Pollo Guisado (Puerto Rican Chicken Stew)

Name: Pollo Guisado (Puerto Rican Chicken Stew)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 2 cup servings
Ingredients: 1.5 lb chicken thighs, boneless and skinless*; 2 tsp adobo, all-purpose seasoning**; 2 Tbsp cooking oil; 1 yellow onion, large dice; 3 cloves garlic, finely chopped; 1/2 cup sofrito; 8 oz tomato sauce; 1 packet sazón seasoning with annatto***; 2 bay leaves; 2 tsp dried oregano; 1/4 cup manzanilla olives, pimiento-stuffed; 1 large potato, 2-inch dice (about 1 cup); 2 large carrots, 1/4-inch rounds (about 1 cup ); 3 cups chicken stock

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4.9

90 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings
4 2 cup servings
Calories
470 kcal
Course
Lunch, Dinner
Cuisine
American, Puerto Rican

Pollo Guisado (Puerto Rican Chicken Stew)

Robert Zimmerman

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Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew packed with flavor that's easy to make and ready to devour in under an hour.

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Ingredients

Servings

1.5 lb chicken thighs, boneless and skinless* $5.22
2 tsp adobo, all-purpose seasoning** $0.08
2 Tbsp cooking oil $0.08
1 yellow onion, large dice $0.70
3 cloves garlic, finely chopped $0.12
1/2 cup sofrito $0.72
8 oz tomato sauce $0.59
1 packet sazón seasoning with annatto*** $0.17
2 bay leaves $0.20
2 tsp dried oregano $0.20
1/4 cup manzanilla olives, pimiento-stuffed $0.33
1 large potato, 2-inch dice (about 1 cup) $1.12
2 large carrots, 1/4-inch rounds (about 1 cup ) $0.32
3 cups chicken stock $0.39

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Instructions

Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes. Season with Adobo.
Set a Dutch oven over medium-high heat. Add the oil. Once it has warmed, add the chicken in one layer and brown.
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.
Add the sofrito and tomato sauce. Cook for 2 to 3 minutes until it is thick and bubbly.
Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken broth. Bring the mixture to a boil.
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.
If you find your broth to be too watery you can make a cornstarch slurry. Mix 1 tablespoon of cornstarch with two tablespoons of cold water. Add it to the stew, then bring the stew to a boil for 1 minute while continuously stirring.
Take the stew off the heat, sample it, and add salt and pepper to taste. Remove the bay leaves before serving.

Notes

*Traditionally, this is a bone-in chicken stew. To create a quicker cooking time, and manageable bites, we have opted for chopped skinless, boneless chicken thighs. Feel free to use bone in chicken thighs, or butcher a whole chicken.
**If you cannot source adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
***A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:
sazón
sazón
2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano