Pollo Guisado Recipe
Puerto Rican · Main course · 60 min total
Pollo Guisado is a comforting Puerto Rican chicken stew simmered in a savory tomato-based sauce with sofrito, olives, and potatoes. This recipe delivers tender chicken in a rich, flavorful gravy perfect over rice.
15
min prep
min prep
45
min cook
min cook
6
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 3 pounds bone-in, skinless chicken thighs and drumsticks
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1/2 cup sofrito (store-bought or homemade)
- 1 (8-ounce) can tomato sauce
- 1 packet (about 1.4 ounces) Sazón with achiote
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 2 cups chicken broth
- 2 medium potatoes, peeled and cut into 1-inch chunks
- 1/2 cup pitted green olives, halved
- Salt and pepper to taste
Instructions
- Season chicken pieces with salt and pepper. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Brown chicken in batches, about 4 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add onion and bell pepper; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in sofrito, tomato sauce, Sazón, oregano, cumin, and bay leaf. Cook for 2 minutes, stirring.
- Return chicken to pot. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Add potatoes and olives. Continue to simmer, covered, until potatoes are tender and chicken is cooked through, about 20 minutes more. Adjust seasoning with salt and pepper.
- Remove bay leaf before serving. Serve over white rice.
Tips
- For a thicker sauce, mash a few potato chunks against the side of the pot and stir.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To make your own sofrito, blend together 1 onion, 1 green bell pepper, 4 garlic cloves, 1 bunch cilantro, and 1/2 bunch culantro (or more cilantro).
AI estimate may be inaccurate · Terms