Puerto Rican Pollo Guisado
Puerto Rican Pollo Guisado is a comforting one-pot chicken stew made with tender bone-in chicken, sofrito, tomato sauce, potatoes, carrots, and Spanish green olives. Serve it with white rice, avocado, or tostones for a satisfying Puerto Rican meal.
Equipment
- 1 Large caldero or Dutch oven
- 1 Cutting board
- 1 Chef’s knife
- 1 Pair of kitchen tongs
- 1 Wooden spoon
- 1 Instant-read food thermometer
Ingredients
- 3 lb bone-in chicken thighs and drumsticks skin removed if preferred
- 1 1/2 teaspoons adobo seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1/2 medium yellow onion chopped
- 1/2 green bell pepper chopped
- 1/4 cup Puerto Rican sofrito
- 3 cloves garlic minced
- 1/2 cup tomato sauce
- 1 packet sazón seasoning with coriander and annatto
- 1/3 cup Spanish green olives preferably pimiento-stuffed
- 1 bay leaf
- 1 1/2 cups low-sodium chicken broth plus more if needed
- 2 medium potatoes peeled and cut into 1½-inch chunks
- 2 carrots peeled and sliced
- salt only if needed, to taste
- 2 tablespoons fresh cilantro chopped, optional garnish
Instructions
- Pat the chicken dry with paper towels. Season all sides with the adobo, oregano, and black pepper. Cover and refrigerate for 30 minutes.
- Heat the olive oil in a large caldero or Dutch oven over medium-high heat. Working in batches if necessary, brown the chicken for 4–5 minutes per side. Transfer the browned chicken to a plate.
- Reduce the heat to medium. Add the chopped onion and green bell pepper and cook for approximately 3 minutes, until they begin to soften.
- Add the sofrito and minced garlic. Stir continuously and cook for another 2 minutes, until fragrant.
- Stir in the tomato sauce, sazón, Spanish green olives, and bay leaf. Cook for 2 minutes to combine the flavors.
- Pour in the chicken broth and scrape the bottom of the pot to release the browned pieces. Return the chicken and any accumulated juices to the pot. Bring the liquid to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer the chicken for 20 minutes.
- Add the potatoes and carrots, arranging them around the chicken. Cover and simmer for another 20–25 minutes, until the vegetables are fork-tender and the chicken reaches at least 165°F (74°C) in its thickest part.
- Remove the lid and simmer for 5–10 minutes if you prefer a thicker sauce. Add a small amount of broth if the stew becomes too thick.
- Remove and discard the bay leaf. Taste the sauce and add salt only if needed. Garnish with chopped cilantro and serve hot with white rice, avocado, or tostones.
Notes
Bone-in chicken thighs and drumsticks produce the most flavorful and tender Pollo Guisado. Avoid boiling the stew rapidly; a gentle simmer keeps the chicken moist. Since adobo, sazón, olives, and broth can all contain salt, taste the finished sauce before adding additional salt. Refrigerate leftovers in an airtight container for up to 3 days.