Gallina guisada Recipe
Puerto Rican · Main course · 110 min total
A hearty Puerto Rican stew made with hen or chicken, simmered in a savory sofrito-based sauce with potatoes and olives. This recipe delivers tender meat and rich flavor, perfect for a comforting family meal.
20
min prep
min prep
90
min cook
min cook
6
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 3 lbs hen or chicken pieces, skin removed
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1/2 cup tomato sauce
- 1/4 cup sofrito (homemade or store-bought)
- 1 packet sazón seasoning (with annatto)
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 3 cups water or chicken broth
- 3 medium potatoes, peeled and cubed
- 1/2 cup pitted green olives
- 1 tbsp capers (optional)
Instructions
- Season chicken pieces with salt, pepper, oregano, and sazón. Set aside.
- Heat olive oil in a large heavy pot over medium-high heat. Brown chicken pieces in batches until golden on all sides. Remove and set aside.
- In the same pot, add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
- Stir in tomato sauce, sofrito, bay leaves, and capers (if using). Cook for 2 minutes.
- Return chicken to the pot. Add water or broth, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes.
- Add potatoes and olives. Continue to cook, covered, until potatoes are tender and chicken is very tender, about 30-40 minutes more. Adjust seasoning if needed.
- Remove bay leaves before serving. Serve over rice.
Tips
- For a thicker sauce, mash a few potato cubes against the side of the pot and stir in.
- Leftovers can be refrigerated for up to 3 days or frozen for 3 months.
- If using a regular chicken instead of hen, reduce cooking time to about 30 minutes after adding potatoes.
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