Pollo Guisado Recipe (Chicken Stew)
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
6
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Calories
451 kcal
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Course
Main Course
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Cuisine
Spanish, American, Caribbean, Puerto Rican
Pollo Guisado Recipe (Chicken Stew)
Description
This Pollo Guisado recipe begins by seasoning chicken pieces with adobo and sazon, providing a robust and balanced spice base. Browning the chicken in olive oil develops depth before adding aromatic vegetables—onion, bell pepper, garlic—and sofrito, a flavorful blend often used in Latin cooking. Olives and potatoes are added to complement the chicken, alongside bay leaves that contribute subtle herbal notes.
Tomato sauce and chicken broth create the stew's liquid base, which is brought to a boil and then simmered gently. This slow cooking method tenderizes the chicken thoroughly, resulting in meat that falls off the bone and absorbs the rich flavors. The stew's texture combines tender chicken with soft potato pieces in a savory, spiced sauce.
Pollo Guisado is typically served in bowls, often accompanied by crusty bread for sopping the sauce or over rice to soak up the stew's juices. Its hearty composition makes it satisfying for a main course.
The recipe suggests garnishing with red pepper flakes and fresh parsley to add a touch of heat and freshness, enhancing the dish’s flavor complexity.
Ingredients
- 2-1/2 pound chicken cut up, skin on
- 2 tablespoons adobo seasoning
- 1 tablespoon Sazon seasoning
- 2 tablespoons olive oil
- 1 onion chopped, small
- 1 bell pepper chopped (or use hotter peppers to your taste, small
- 3 cloves garlic chopped
- 1/4 cup sofrito
- 1/2 cup olive
- 3 potato halved and quartered, medium
- 2-3 bay leaf
- 8 ounces tomato sauce
- 1 cup chicken broth
- chili flakes fresh chopped parsley, spicy, for garnish
Instructions
- Season the chicken with adobo and sazon seasoning. Be sure to get all sides.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
- Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.
- Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.
- Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone. It should register 165 degrees internal (minimum) when measured with a food thermometer.
- Garnish with red pepper flakes and fresh chopped parsley and serve.
Notes
- Serve the stew with crusty bread or over rice to enjoy the flavorful sauce fully.
- Ensure chicken reaches an internal temperature of at least 165°F for safety and tenderness.
- Adjust pepper level by choosing milder or hotter peppers according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 26g | 9% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 96mg | 32% |
| Sodium | 618mg | 26% |
| Potassium | 1003mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1009IU | 20% |
| Vitamin C | 42mg | 47% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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