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Pollo Guisado (Puerto Rican Chicken Stew)

Pollo Guisado (Puerto Rican Chicken Stew)

Course Entree, Main Course
Cuisine Puerto Rican
Keyword pollo guisado
Prep Time 5 minutes
Cook Time 45 minutes
Servings 4
Author Delish D'Lites

Ingredients

  • 8 bone-in chicken thighs or legs, skin removed about 2.5 pounds
  • 1 lemon or lime, for rinsing the chicken
  • 2 teaspoons Adobo all purpose seasoning
  • 2 teaspoons Sazon seasoning with annatto
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon powdered chicken bouillon or more according to your taste
  • 2 tablespoons olive oil
  • 4 tablespoons sofrito homemade or storebought
  • 1 8 oz can tomato sauce or 1/4 cup tomato paste
  • 3 cups water
  • 1 cup diced red or yukon gold potatoes
  • 1 cup carrots cut into 2 inch chunks
  • 3-4 dried bay leaves or 1 fresh bay leaf
  • 1 cup pumpkin or sweet potatoes (optional) peeled and diced into large cubes
  • 10-12 pimento-stuffed olives
  • 2 tbsp fresh cilantro, for garnish optional
  • salt, to taste

Instructions

Stovetop Version

  1. Squeeze the lemon or lime over the chicken pieces and rub the juices into the chicken. Rinse and drain the chicken pieces, set aside.

  2. Heat a Dutch oven on medium heat.

  3. Season the chicken with the Adobo seasoning sazon, powdered chicken bouillon, garlic power, oregano and black pepper.

  4. Add the olive oil and season chicken to the pot. Let the pieces brown for 2-3 minutes on each side. Remove the chicken from the pot and set it aside.

  5. Add the sofrito, tomato sauce, to the pot and stir until fragrant and bubbling. Add the water, chicken pieces, potatoes, carrots, pumpkin/sweet potatoes, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.

  6. Lower the heat to a simmer and cook the pollo guisado for 40-50 minutes with the lid on* or until the chicken is cooked through.

    If your stew is too watery. cook with the lid off to reduce the liquid to your desired level.

  7. Check for seasoning and add a bit more chicken bouillon or salt if the pollo guisado needs a bit more salt.

  8. Sprinkle the finished stew with the chopped cilantro, if using, and stir.

  9. Serve with white rice, mashed potatoes or some crusty bread for dipping!

  10. Freeze leftovers in a freezer zipper bag for up to 3 months.

Slow Cooker Version

  1. Follow the above recipe, but reduce the water to 2 cups. Cook for 4-6 on high or 6-8 hours on low.

Recipe Video