Chicken Stew Pollo Guisado Recipes

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POLLO GUISADO



Pollo Guisado image

A delicious and easy Spanish chicken stew, or pollo guisado. Great for entertaining and makes for great leftovers. Serve over white rice.

Provided by audball

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h50m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 whole chicken, cut up
salt and ground black pepper to taste
1 medium onion, chopped
4 cloves garlic, minced
½ cup sofrito
2 potatoes, peeled and cubed
2 cups chicken broth
1 (8 ounce) can tomato sauce
1 (1.41 ounce) package sazon seasoning
½ teaspoon ground cumin
1 bay leaf
2 tablespoons cold water
1 tablespoon cornstarch

Steps:

  • Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
  • Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
  • Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 14.3 g, Cholesterol 47.6 mg, Fat 16 g, Fiber 2 g, Protein 18.7 g, SaturatedFat 3.5 g, Sodium 1339.4 mg, Sugar 2.4 g

POLLO GUISADO (PUERTO RICAN CHICKEN STEW)



Pollo Guisado (Puerto Rican Chicken Stew) image

Provided by Jannese

Number Of Ingredients 14

2 pounds bone-in chicken thighs or legs (if using breasts, cut in half)
1 teaspoon Adobo all purpose seasoning (Recommended brand: Goya)
2 tablespoons olive oil
4 tablespoons sofrito (homemade or storebought)
2 packets Sazon seasoning with annatto (Recommended brand: Goya)
1 tablespoon powdered chicken bouillon (or more according to your taste)
2 tbsp tomato paste
1 teaspoon dried oregano
3 cups water
3/4 cup diced potatoes
3/4 cup baby carrots
2 bay leaves
10-12 pimento-stuffed olives
2 tbsp fresh cilantro, for garnish (optional)

Steps:

  • Heat a Dutch oven on medium heat.
  • Season the chicken with the Adobo seasoning, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
  • Remove the chicken from the pot and set it aside.
  • Add the sofrito, Sazon, tomato paste, powdered chicken bouillon, oregano, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.
  • 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.
  • Check for seasoning and add a bit more chicken bouillon if the pollo guisado needs a bit more salt.
  • Sprinkle the finished stew with the chopped cilantro, if using, and stir.
  • Serve with white rice, mashed potatoes or some crusty bread for dipping!

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