Pollo Guisado
Braised chicken stew, start to finish in one pot — Pollo Guisado, Dominican Chicken Stew, Chicken Stew with Potatoes and Sofrito, Spanish Chicken Stew.
★ dinner
dinnerPollo Guisado
A burst of flavors - Puerto Rican stewed chicken w/ white rice
Julia BernardIngredients
- chicken
- Potato
- Carrot
- Celery
- Garlic
- Onion
- Tomato Sauce
- Sofrito
- Adobo
- Bay Leaf
- Sazon
- Garlic powder
- 1/4 tsp Salt
- Onion powder
- 1/2 tsp Pepper
- 3 cup Chicken stock
- Oregano
Instructions
- 1Your choice of chicken! I used bone in skin on chicken thighs and drumsticks - salt, pepper, garlic + onion powder and oregano… brown chicken in a hot pan with a little oil - then remove from pan
- 2Chop your veggies ( potatoes in large chunks, carrots, celery,onion, mince your garlic)
- 3Create your base! Measure with your heart - Sofrito cooking base, Sazon, adobo, seasonings, 1 small can of tomato sauce, 3 cups of chicken stock - you can add water to thin broth to your liking.
- 4Add veggies to broth and bring to a boil - add chicken in and let simmer for 30-45 minutes!
- 5Make your white rice - Top your rice! Serve and Enjoy
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Open in Pepper →One Pot Of Chicken Feeds Everybody
Chicken stewed slow with onion, tomato and potato is the kind of supper that stretches. You brown a few thighs or drumsticks, let them sit in the sauce, and by the time the rice is done the whole house smells like somebody's been cooking all day.
Cooks on Pepper reach for these on nights when they want something hot and saucy over rice without standing at the stove the whole time, or when there's a package of chicken legs and a couple of potatoes to use up.
Every recipe here is a version of the same good idea: Pollo Guisado with potato and carrot, a Dominican Chicken Stew built on red onion and chopped tomatoes, Chicken Stew with Potatoes and Sofrito, and a Spanish Chicken Stew that cooks white rice right in the tomato sauce.
Quick Tips
- 1
Brown the chicken first
Sear the legs and thighs 3 to 4 minutes per side in hot oil before any liquid goes in. Those browned bits are most of the flavor in the sauce.
- 2
Season the meat early
Rub the chicken with adobo, garlic and a little oil and let it sit at least 30 minutes, or overnight in the fridge.
- 3
Cook the sofrito down
Give the onion, garlic and tomato 5 to 8 minutes in the pot until it looks jammy and the raw onion smell is gone.
- 4
Add potatoes partway through
Drop the cubed potatoes and carrots in for the last 20 to 25 minutes so they hold their shape instead of falling apart.
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