Pollo Guisado (Puerto Rican Chicken Stew) Recipe
Pollo Guisado is a classic Puerto Rican chicken stew featuring tender chicken thighs simmered in a flavorful tomato-based broth with sofrito, olives, potatoes, and carrots. This hearty and comforting one-pot dish is traditionally cooked on the stovetop and showcases the rich culinary heritage of Puerto Rico.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
Ingredients
Scale
Chicken and Seasonings
- 1.5 lb chicken thighs, boneless and skinless
- 2 tsp adobo, all-purpose seasoning
- 2 Tbsp cooking oil
- 1 packet sazón seasoning with annatto
- 2 bay leaves
- 2 tsp dried oregano
Vegetables and Aromatics
- 1 yellow onion, large dice
- 3 cloves garlic, finely chopped
- 1/2 cup sofrito
- 8 oz tomato sauce
- 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 the Chicken: Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes and season evenly with 2 teaspoons of all-purpose adobo seasoning.
- Brown the Chicken: Heat 2 tablespoons of cooking oil in a Dutch oven over medium-high heat. Once hot, add the chicken pieces in a single layer and brown on all sides. Remove chicken from the pot and set aside.
- Sauté Aromatics: Add the large diced onion to the pot and cook until translucent, about 2 minutes. Add the finely chopped garlic and cook until fragrant, about 1 minute.
- Add Sofrito and Tomato Sauce: Stir in 1/2 cup of sofrito and 8 oz tomato sauce. Cook for 2 to 3 minutes until the mixture thickens and becomes bubbly.
- Add Seasonings and Vegetables: Incorporate the sazón seasoning packet, 2 bay leaves, 2 teaspoons dried oregano, 1/4 cup manzanilla olives, diced potato, sliced carrots, and 3 cups chicken stock. Bring the mixture to a boil.
- Simmer the Stew: Return the browned chicken to the pot. Lower the heat to a simmer, cover the pot, and cook for 40 to 50 minutes until the chicken is tender and cooked through.
- Thicken if Needed: If the broth is too watery, create a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this into the stew and bring it to a boil for 1 minute while stirring continuously to thicken.
- Finalize and Serve: Remove the stew from heat. Taste and adjust salt and pepper as needed. Remove the bay leaves before serving.
Notes
- Using boneless, skinless chicken thighs ensures tender and juicy results.
- Sofrito, a blend of aromatic herbs and vegetables, is essential for authentic Puerto Rican flavor; it can be store-bought or homemade.
- The sazón seasoning with annatto adds color and a unique taste; it can be found in Latin grocery stores.
- If you don’t have a Dutch oven, use a heavy-bottomed pot or deep skillet with a lid for simmering.
- Adjust seasoning and thickness of the stew to your preference before serving.
- Leftovers taste even better the next day and can be refrigerated for up to 3 days.
Keywords: Pollo Guisado, Puerto Rican chicken stew, chicken thighs recipe, Puerto Rican cuisine, tomato-based chicken stew, sofrito chicken, sazón seasoning