Description
A comforting and flavorful Puerto Rican chicken stew called Pollo Guisado, featuring tender chicken thighs and legs simmered with aromatic sofrito, vegetables, and traditional seasonings. This hearty stew is perfect for family meals and is typically served over fluffy white rice.
Ingredients
Scale
Chicken Marinade
- 4-5 pounds bone-in chicken legs and thighs, skin removed (optional), trimmed of excess fat
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon adobo seasoning
- 1 teaspoon cumin powder
- 1 teaspoon onion powder
Stew Base
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 green bell pepper, deseeded and diced
- ¼ cup sofrito, homemade or store-bought
- 3 cloves garlic, finely minced
- 1 tablespoon sazón seasoning
- 2 tablespoons tomato paste
- 1 tablespoon Mexican oregano, or regular oregano
- 1 teaspoon powdered chicken bouillon (optional)
- 2 bay leaves
Vegetables and Garnish
- 2 large carrots, peeled and cut into 1-inch chunks
- 1½ pounds yellow potatoes, cut into 1-inch chunks
- 1 cup Spanish olives (optional)
Instructions
- Marinate the chicken: In a large mixing bowl, combine the chicken pieces with 2 tablespoons lime juice, 1 tablespoon olive oil, 1 tablespoon Adobo seasoning, 1 teaspoon cumin, and 1 teaspoon onion powder. Toss well to evenly coat. Cover and marinate for 30 minutes at room temperature or refrigerate if prepping ahead.
- Brown the chicken: Heat a large heavy-bottomed pot or Dutch oven over medium heat and add the remaining 1 tablespoon olive oil. Working in batches, sear the chicken pieces for 4–5 minutes per side until nicely browned. Set aside on a clean plate. This step builds a rich golden sear but does not cook the chicken through.
- Sauté the aromatics: Return the pot to medium heat and add diced onion and green bell pepper. Cook, stirring occasionally, until softened and lightly golden, about 5-8 minutes.
- Add sofrito and garlic: Stir in the sofrito and minced garlic and cook for 30 to 60 seconds to release their fragrances.
- Add the seasonings: Add sazón seasoning, tomato paste, oregano, and chicken bouillon powder if using. Cook for about 1 minute until fragrant and the tomato paste darkens slightly.
- Build the stew: Nestle the seared chicken back into the pot on top of the sofrito mixture. Pour in enough water to just cover the chicken, about 4 to 6 cups depending on pot size, and add the bay leaves. Bring to a boil over high heat.
- Simmer low and slow: Reduce the heat to low, cover, and let simmer gently for 20 minutes.
- Add veggies and continue simmering: Stir in the carrots, potatoes, and olives if using. Cover and simmer for an additional 20–30 minutes, until vegetables are tender and chicken is nearly falling off the bone.
- Simmer uncovered: Remove the lid and simmer for 5–10 minutes until the broth thickens to your preferred consistency. Taste and adjust seasonings with salt, black pepper, or lime juice for brightness.
- Serve: Serve hot over fluffy white rice, garnished with fresh chopped cilantro if desired.
Notes
- This recipe yields about 6 to 8 hearty servings, depending on portion size and sides.
- Marinating the chicken enhances flavor and tenderness.
- Do not overcrowd the pot while browning chicken to ensure proper searing.
- Optional ingredients like Spanish olives and chicken bouillon can be omitted based on preference.
- Store leftovers in airtight containers refrigerated up to 4 days or freeze up to 3 months.
- Reheat gently on the stovetop, adding water or broth if needed to loosen the sauce.
- Common seasoning brands include Goya Sazón, Goya Adobo, Badia Sazón Tropical, and Loisa Sofrito.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe without rice)
- Calories: 390
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg
