Pollo Guisado (Puerto Rican Chicken Stew)

There aren’t many things that can instantly trigger the nostalgia in me like a bowl of my mom’s pollo guisado.  This delicious one-pot chicken stew was a weekly staple in my home growing up, because it’s a simple recipe that comes together in no time, without a lot of drama.   Toss chicken and bunch of flavorful ingredients into a pot, cover and cook until the chicken is done.  It’s really that simple!

1 pound chicken wings, breasts, thighs or legs (if using breasts or thighs, chop into chunks)
1/2 teaspoon Adobo seasoning
1 tablespoon olive oil
2 tablespoons sofrito
1 packet Sazon seasoning with annatto
1 tablespoon + 1 teaspoon powdered chicken bouillon
1/4 cup tomato sauce
1 teaspoon dried Italian seasoning
2 cups water
1 cup potatoes, chopped
1/2 cup carrots, sliced
2 bay leaves
10-12 pimento-stuffed olives
1/4 cup fresh cilantro, chopped

 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 sauce, chicken bouillon, Italian seasoning, water, potatoes, carrots, bay leaves and olives into the pot.  Bring the mixture to a boil, then add the chicken in.

Lower the heat to a simmer and cook the stew for 25-30 minutes, or until the chicken is cooked through.

Check the stew for seasoning and add more chicken bouillon if it needs a bit more salt.

Sprinkle the stew with the chopped cilantro and stir it in.

I like serving this stew with steamed white rice, but you can also serve it with mashed potatoes or just some crusty bread for dipping.

5.0 from 7 reviews

Pollo Guisado (Puerto Rican Chicken Stew)

 

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Ingredients

• 1 pound chicken wings, thighs or legs
• ½ teaspoon Adobo seasoning
• 1 tablespoon olive oil
• 2 tablespoons sofrito
• 1 packet Sazon seasoning with annatto
• 1 tablespoon + 1 teaspoon powdered chicken bouillon
• ¼ cup tomato sauce
• 1 teaspoon dried Italian seasoning
• 2 cups water
• 1 cup potatoes, chopped
• ½ cup carrots, sliced
• 2 bay leaves
• 10-12 pimento-stuffed olives
• ¼ cup fresh cilantro, chopped

Instructions

1. Heat a Dutch oven on medium heat.
2. 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.
3. Remove the chicken from the pot and set it aside.
4. Add the sofrito, Sazon, tomato sauce, chicken bouillon, Italian seasoning, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.
5. Lower the heat to a simmer and cook the stew for 25-30 minutes, or until the chicken is cooked through.
6. Check the stew for seasoning and add a bit more chicken bouillon if it needs a bit more salt.
7. Sprinkle the stew with the chopped cilantro and stir.
8. Serve with rice, mashed potatoes or some crusty bread for dipping!

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