Pollo Guisado: Hearty Puerto Rican Chicken Stew Recipe
Pollo Guisado is a comforting and flavorful Puerto Rican chicken stew made with tender chicken thighs, aromatic sofrito, vegetables, and traditional seasonings. This hearty one-pot meal is easy to prepare, simmered to perfection in a Dutch oven, and ready to enjoy in just over an hour.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings (2 cup servings each)
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Puerto Rican
Ingredients
Chicken and Seasonings
- 1.5 lb chicken thighs, boneless and skinless
- 2 tsp adobo, all-purpose seasoning
- 2 Tbsp cooking oil
Vegetables and Aromatics
- 1 yellow onion, large dice
- 3 cloves garlic, finely chopped
- 1/2 cup sofrito
- 8 oz tomato sauce
- 1 packet sazón seasoning with annatto
- 2 bay leaves
- 2 tsp dried oregano
- 1/4 cup manzanilla olives, pimiento-stuffed
- 1 large potato, 2-inch dice (about 1 cup)
- 2 large carrots, 1/4-inch rounds (about 1 cup)
Liquids
- 3 cups chicken stock
Instructions
- Prepare and Season Chicken: Thoroughly dry the chicken thighs with paper towels and cut into 2-inch cubes. Season the chicken evenly with 2 teaspoons of adobo seasoning to ensure a flavorful base.
- Brown the Chicken: Heat 2 tablespoons of cooking oil in a Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer and brown on all sides. This step develops flavor and seals in juices. Remove the browned chicken and set aside.
- Sauté Onions and Garlic: Add the diced onion to the now-empty Dutch oven. Cook over medium heat until the onions are translucent, about 2 minutes. Add the finely chopped garlic and cook for an additional minute until fragrant, building the aromatics for the stew.
- Add Sofrito and Tomato Sauce: Stir in the 1/2 cup of sofrito and the 8 oz of tomato sauce. Cook for 2 to 3 minutes until the mixture thickens slightly and bubbles, blending the flavors together.
- Add Seasonings and Vegetables: Incorporate the sazón packet, bay leaves, dried oregano, pimiento-stuffed olives, diced potatoes, and sliced carrots into the pot. These ingredients contribute depth and texture to the stew.
- Pour in Chicken Stock and Boil: Add 3 cups of chicken stock and bring the entire mixture to a boil, allowing the flavors to meld as the vegetables begin to cook.
- Simmer with Chicken: Return the browned chicken to the pot. Reduce the heat to low, cover the Dutch oven with a lid, and let it simmer gently for 40 to 50 minutes. This slow cooking ensures the chicken is tender and fully cooked.
- Thicken the Stew (Optional): If the broth seems too watery, prepare a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this slurry into the stew and bring to a boil for 1 minute while stirring continuously to thicken the sauce.
- Season and Serve: Remove the stew from heat. Taste and adjust seasoning with salt and pepper as desired. Be sure to remove the bay leaves before serving. Enjoy your hearty Pollo Guisado warm.
Notes
- Traditionally, Pollo Guisado is made with bone-in chicken for added flavor, but using boneless, skinless thighs speeds up cooking and makes for easier serving bites.
- If you can’t find pre-made adobo seasoning, you can easily make your own blend: 2 Tbsp salt, 1 Tbsp garlic powder, 1 tsp ground oregano, 1 tsp onion powder, 1 tsp black pepper, 1 tsp ground cumin, and 1/2 tsp turmeric.
- A packet of sazón typically contains about 1.5 teaspoons. If unavailable, substitute with a mix of 1/4 tsp garlic powder, 1/4 tsp ground cumin, 1/4 tsp ground coriander, 1/3 tsp ground annatto, 1/8 tsp turmeric, and 1/8 tsp ground oregano.
