Puerto Rican Pollo Guisado
Prep time: 10-15 mins | Cook time: 40-55 mins | Serves: 2-3
Ingredients
• 2-3 lbs Chicken thighs or drumsticks
(bone-in, skinless is best)
• 3 Tablespoons of Amor Del Sol Freeze Dried Sofrito
• 1 Packet Sazón
(with Culantro y Achote if that's your tradition.)
• 1 Tablespoon of Adobo
• 1 Medium white or yellow onion (diced)
• 3 Cloves Garlic (minced)
• 1/2 Cup Tomato Sauce
(or full can if you like it on the tangy side)
• 2 Large Potatoes (peeled and cubed)
• 2 Carrots (sliced)
• 1/2 Cup Pimiento-stuffed Olives
• 2 Cups Chicken broth (or water)
• 1 Tablespoon Olive Oil
(any cooking oil of your choice is fine)
• 2 Bay leaves
• 1 Teaspoon Dried Oregano
• Fresh Cilantro (for garnish)
• Salt & Pepper, to taste
Instructions
Step. 1 Seasoning The Chicken:
Generously coat the chicken pieces with adobo and oregano. If you have time, let it marinate for 30 minutes, but it's not strictly necessary.
Step. 2 Sear:
In a large pot, heat the olive oil over medium-high heat. Brown the chicken on both sides (about 4 minutes per side). Remove the chicken and set it aside. No need to fully cook the chicken.
Step. 3 The Sofrito Base:
In the same pot, lower the heat to medium. Add the diced onions and Amor Del Sol sofrito. Sauté for 2-3 minutes until fragrant. Be careful to not over cook the sofrito. Add the garlic and tomato sauce, stirring constantly so the garlic doesn't burn.
Step. 4 Simmer:
Add the sazón, bay leaves, and olives. Return the chicken to the pot. Pour in the chicken broth (or water) until the chicken is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Step. 5 Add Veggies:
Cut the potato into large cubes, as you would with any stew. For the carrots, cut them into one inch portions. Once prepared, add the potatoes and carrots into the pot. Cover again and simmer for another 20-25 minutes, or until the potatoes are fork-tender and the chicken is falling off the bone.
Step. 5 Thicken & Finish:
If the sauce is too thin, simmer uncovered for the last 5 minutes. Taste and add salt if needed. Stir in fresh cilantro right before serving. The cilantro is not necessary, but visually pleasing and gives a nice presentation for plating.
Tips for Authenticity
Everything Is Nice With Rice
The Pollo Guisado is generally served over white rice. The sauce is the star here!
The Potatoes
As the potatoes cook, they release starch which naturally thickens the stew into a silky gravy. No need to add any thickener.