Puerto Rican Chicken Stew (Pollo Guisado) Recipe

Name: Puerto Rican Chicken Stew (Pollo Guisado) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 serving
Ingredients: 1 pound boneless; 2 teaspoons vegetable oil; 1 small green bell pepper; 1 small red bell pepper; 1/2 a small yellow onion; 3 tablespoons minced garlic; 1 tablespoon tomato paste; 2/3 cup uncooked long grain white rice; 1 14 ounce can no-salt-added diced tomatoes; 3 cups low sodium chicken broth; 1 bay leaf; 1 teaspoon red pepper flakes; 1/2 cup chopped green olives; Optional toppings: Cilantro

User Reviews

4.3

42 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
8
Calories
177 kcal
Course
Soup
Cuisine
South American

Puerto Rican Chicken Stew (Pollo Guisado) Recipe

Farrah Baldwin

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Warm up your evening with Puerto Rican Chicken Stew (Pollo Guisado). Packed with bell peppers, tomatoes, and olives, it’s a flavorful meal in just 45 minutes!

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Ingredients

Servings

1 pound boneless skinless chicken thighs
2 teaspoons vegetable oil
1 small green bell pepper finely chopped
1 small red bell pepper finely chopped
1/2 a small yellow onion finely chopped
3 tablespoons minced garlic
1 tablespoon tomato paste
2/3 cup uncooked long grain white rice
1 14 ounce can no-salt-added diced tomatoes
3 cups low sodium chicken broth
1 bay leaf
1 teaspoon red pepper flakes
1/2 cup chopped green olives
Optional toppings: Cilantro Avocado, Lime Wedges

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Instructions

Season the chicken thighs with salt and pepper. Heat the vegetable oil over medium-high heat in a large Dutch oven or other sturdy lidded pot. Once the oil is hot and shimmering, add the chicken and brown in a single layer for 4 minutes per side. Transfer the chicken to a plate.
Sauté the bell peppers and onions in the remaining oil for 2 minutes. Add the garlic and tomato paste and cook for 1 minute.
Return the chicken to the pan and add the rice, tomatoes, chicken broth, bay leaf, and red pepper flakes. Allow the contents to come to a boil, then turn the heat down to medium-low and simmer, covered, for 20 minutes (or until the chicken is cooked through and the rice is tender).
Transfer the cooked chicken to a clean cutting board and shred it with two forks. Return the shredded chicken to the pot and stir in the green olives.
Serve topped with cilantro, avocado slices, and lime wedges for squeezing.

Equipments used:

Notes

Store Puerto Rican Chicken Stew in an airtight container in the refrigerator for up to 4 days. To freeze, put the leftovers in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm on the stove over medium heat or microwave in intervals, stirring occasionally to ensure even heating.

Nutrition Information

Show Details

Serving 1serving Calories 177kcal (9%) Carbohydrates 17g (6%) Protein 15g (30%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.02g Cholesterol 54mg (18%) Sodium 231mg (10%) Potassium 341mg (10%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 673IU (13%) Vitamin C 33mg (37%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 177 kcal

% Daily Value*

Serving	1serving
Calories	177kcal	9%
Carbohydrates	17g	6%
Protein	15g	30%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.02g	1%
Cholesterol	54mg	18%
Sodium	231mg	10%
Potassium	341mg	7%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	673IU	13%
Vitamin C	33mg	37%
Calcium	29mg	3%
Iron	1mg	6%