Indulge in the comforting Pollo Guisado, a flavorful Puerto Rican chicken stew that warms you up and satisfies your hunger. This delightful dish can be easily prepared and enjoyed within an hour. Although it is a year-round favorite on my sunny island, where temperatures rarely drop below 70 degrees, it becomes even more delightful during chilly weather when you crave a nourishing meal that warms you from the inside out.
A Note On Authenticity
We aim to provide recipes that are not historically accurate but rather accessible to everyone. Our goal is to use ingredients that can be found at a regular grocery store, without breaking the bank. We simplify the cooking process by using fewer steps, tools, and ingredients while still respecting the essence of the recipe. As someone who grew up in Puerto Rico, I hope for the day when our traditional ingredients are readily available in mainstream markets. Until then, enjoy your meal!
What Is Pollo Guisado?
Pollo Guisado, which is pronounced puh-yuh gee-sah-duh, is a delectable Puerto Rican stew consisting of tender chicken, potatoes, carrots, and olives immersed in a flavorful tomato broth. As with many savory dishes originating from the island, its rich taste is derived from sofrito, a harmonious blend of peppers, onions, garlic, and cilantro. The succulent chicken, savory olives, and delicate sweetness of the carrots combine to create an absolutely delightful mouthful.
CAN I SUBSTITUTE THE CHicken?
Traditionally, this dish is made with bone-in chicken for a rich stew. However, to save time and make it easier to eat, we have chosen to use chopped skinless, boneless chicken thighs. If you prefer, you can still use bone-in chicken thighs or even butcher a whole chicken. Additionally, you can experiment with other proteins that benefit from slow cooking. For example, you can substitute the chicken with chuck roast, top round, or even steak. Keep in mind that using these cuts will increase the cooking time by about thirty minutes. If you follow a vegetarian or vegan diet, you can use a vegetable-based broth and replace the chicken with mushrooms. Simply brown the mushrooms as you would the chicken, as this will enhance their moisture and flavor.
What To Do If Your Broth Won’t Thicken
If your broth turns out excessively watery after cooking, here are some helpful tips to thicken it.
What To Serve With POllO GuiSAdo
While it is customary to serve this stew over white rice on the island, feel free to deviate from tradition and pair it with:
How to Make Pollo Guisado – Step by Step Photos
To begin, ensure that the 1.5 pounds of chicken thighs are completely dried using paper towels. Next, proceed to dice the thighs into 2-inch cubes. Lastly, apply 2 teaspoons of adobo to season the chicken. If desired, consider freezing the chicken thighs for approximately 15 minutes beforehand to facilitate the dicing process.
Place a Dutch oven on medium-high heat and add 2 tablespoons of oil to the pre-heated pot. Allow the oil to warm up before adding the diced chicken in a single layer. Avoid overcrowding the pot, and if needed, brown the chicken in batches. Once done, take the chicken out of the pot and set it aside.
Afterwards, introduce the diced yellow onion into the pot and sauté until it turns translucent for approximately 2 minutes. Subsequently, incorporate the finely chopped garlic cloves and continue cooking until its aroma is released, which usually takes about 1 minute.
Combine the sofrito and tomato sauce, then pour the mixture into the pot.
Continue cooking for 2 to 3 minutes until the sauce thickens and becomes bubbly. When a spoon is passed through it, the sauce should still appear separated.
Into the pot, incorporate the packet of sazón, 2 teaspoons of oregano, 2 bay leaves, 1 cup of diced potatoes, 1 cup of sliced carrots, 1/4 cup of manzanilla olives, and 3 cups of chicken stock.
Start by boiling the mixture, then reintroduce the chicken to the pot. Reduce the heat, cover, and let it simmer for 40-50 minutes until the chicken is fully cooked. In case the stew doesn’t thicken, use a fork to break apart some potatoes and continue simmering without the lid until it thickens.
After removing the soup from heat, taste it and season with salt and pepper according to your preference. Don’t forget to take out the bay leaves before serving. You can optionally garnish with cilantro and serve it with white rice. As they say in Puerto Rico, enjoy your meal!
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