Pollo Guisado (Puerto Rican Chicken Stew)

5 from 8 votes

Pollo Guisado (Puerto Rican Chicken Stew) is a traditional, highly common dish made with simple ingredients and cooked in a savory broth. Perfectly tender fall off the bone chicken in a scrumptious delicious sauce with carrots and potatoes. Serve with white or yellow rice and serve comfort food at its best.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Puerto Rican

Servings:

Calories: 396kcal

Author: Catherine Arena

Ingredients

3 lbs whole chicken or combination of wings, thighs and drumsticks whole chicken cut up and chicken breast cut into 2 inch chunks
1 cup potatoes cut into large chunks
½ -1 cup carrots depending on how much carrots you want in your stew
12 olives stuffed with pimientos
¼ cup fresh cilantro chopped
2 cups water
2 tablespoon oil

Spices

1 packet Sazón seasoning with Annatto found in the International or Latin section
½ teaspoon oregano
adobo sprinkled on chicken pieces
2 garlic cloves or 1 teaspoon garlic powder
2-3 tablespoon Puerto Rican sofrito homemade or store bought
2 large chicken bouillon cubes or 4 small cubes
¼ cup tomato sauce
1-2 dried bay leaves depending on how large they are
salt and pepper to taste

Instructions

Rinse chicken and season with adobo.
In a caldero or dutch oven over medium heat, heat 2 tablespoons of oil for a 2 minutes.

Add chicken pieces, sofrito, sazon packet, fresh chopped garlic (or garlic powder), oregano, chicken bouillon, tomato sauce, olives, bay leaf and water.

NOTE: do not add chicken breast pieces now or they will dry out by the time the pollo guisado is done, add at the last 10-15 minutes of cooking.
Bring to a boil and cook on medium high heat for 10 minutes covered.
Season with salt and pepper to taste.
Add carrots, potatoes and cover with lid.
Cook on medium heat for an additional 30-40 minutes.
Top with additional cilantro. Done!!Serve with white or yellow rice.

Notes

Could also serve with mashed potatoes or crusty bread .

Nutrition