Puerto Rican Chicken Stew Pollo Guisado Recipes

PUERTO RICAN CHICKEN STEW - POLLO GUISADO

Steps:

• Rub the chicken pieces with the garlic, salt, pepper, and oregano.
• In a large pot, heat 2 tablespoons olive oil and place the chicken pieces. Brown on all sides and remove from the pot.
• Add 3 cups water, potatoes, onion, sofrito, mushrooms, tomato sauce, olives, bay leaf, and bring to a boil.
• Add the chicken back to the pot, reduce the heat, and cook, covered, for about 35-45 minutes, until the potatoes are tender.
• Sprinkle some parsley over the top and serve. Enjoy!

POLLO GUISADO

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.

POLLO GUISADO | PUERTO RICAN CHICKEN STEW

Steps:

• Begin by generously seasoning the chicken thighs with adobo or desired spice blend. Massage the seasoning into the chicken and rest in fridge for 30 minutes.
• In a caldero or dutch pot, on medium heat, add in some olive oil and sear the seasoned chicken thighs skin side down. Cook for 4-7 minutes until golden brown and crispy. Flip and sear on other side.
• Once seared and partial cooked, remove chicken from pot and rest. In the same pot, with the leftover chicken drippings, saute homemade sofrito for 3 minutes or until fragrant.
• Next add tomato paste or tomato sauce. Combine well and cook for 5 minutes to remove acidic flavor.
• Pour chicken broth in pot and simmer. Season broth with sazon and chicken bouillon.
• Add in chopped carrots and potatoes and slowly bring to boil.
• Once boiling add in bay leaves, drained olives (optional) and partial cooked chicken thighs. Cover with lid and reduce heat to a low simmer.
• Cook for 35 minutes or until chicken and veggies are tender. Serve with white rice, salad and tostones.

POLLO GUISADO - PUERTO RICAN CHICKEN STEW RECIPE - (4/5)

Steps:

• Heat a Dutch oven on medium heat. Generously season the chicken with the Adobo seasoning, then add the olive oil and chicken to the Dutch oven. Lightly brown the chicken by cooking chicken for about 5 minutes on each side. Set chicken aside. Add the sofrito, Sazon, tomato sauce, chicken bouillon, Italian seasoning, water, potatoes, carrots, bay leaves and olives to a pot. Bring to a boil, then add the chicken in. Lower the heat to a simmer and cook the stew for 25 to 30 minutes, or until the chicken is cooked through. Check the stew for seasoning and add more chicken bouillon if it needs a bit more flavor. Sprinkle the stew with the chopped cilantro and stir it in. Serve with or over rice, mashed potatoes or some crusty bread on the side for dipping!