This Pollo Guisado or Chicken Stew is a delicious Puerto Rican recipe that’s characterized by meat that practically falls off the bone. It can be served as a stew or on a bed of rice. Chicken stew is popular in all Latin American countries and recipes will very from country to country but the basics remain the same.
Pollo Guisado ~ Chicken Stew
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- 2 ½ pound chicken cut up skin on
- 2 tbsp adobo seasoning
- 1 tbsp sazon seasoning
- 2 tbsp olive oil
- 1 small onion chopped
- 1 small bell pepper chopped or use hotter peppers to your taste
- 3 cloves garlic chopped
- ¼ cup sofrito
- ½ cup olives
- 3 medium potatoes halved and quartered
- 2-3 bay leaves
- 8 oz tomato sauce
- 1 cup chicken broth
- FOR GARNISH: Spicy chili flakes fresh chopped parsley
- Season the chicken with adobo and sazon seasoning. Be sure to get all sides.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
- Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.
- Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.
- Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone. It should register 165 degrees internal (minimum) when measured with a food thermometer.
- Garnish with red pepper flakes and fresh chopped parsley and serve.
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