Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Chicken stew is an easy choice for simple weeknight cooking. This is true in American where we can season up some inexpensive cuts of chicken, toss it into a pot with vegetables and liquid, then braise it until it’s ready to enjoy. It’s also true of many Caribbean and Latin American countries, where Pollo Guisado is the standard. You’ll find variations of this recipe from Dominican, Spanish, El Salvidor, Mexico and elsewhere. Ingredients vary from country to country and cook to cook. This is more of a Puerto Rican Pollo Guisado, and the results are wonderful. You’ll get so much flavor with this dish. It is so easy to make. Let’s talk about how we make pollo guisado, shall we? Vegetables and Liquid. 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. Boil, then Simmer. Bring to a boil, then reduce the heat to low. Cover and 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 and Serve. Garnish with red pepper flakes and fresh chopped parsley and serve. Boom! Done! Pollo guisado is ready to serve! Looks delicious, doesn’t it? I’m ready to dig right into this amazing chicken stew. Such a great recipe. The Chicken. It is best to use bone-in chicken for the overall flavor. Chicken skin is optional. I usually keep it on. This recipe does work with boneless chicken, however, so feel free to use boneless chicken breast, thighs, or your favorite cuts. The Seasonings. I use both adobo seasoning and sazon seasoning, popular in Puerto Rican and Latin American cuisine. Feel free to use others, such as cumin or chili powders. The Vegetables. You can easily stretch this recipe with more potatoes, or use other ingredients you might have on hand, such as carrots, rutabaga, peas, corn, or root vegetables. You can also freeze it for 3 months or longer in freezer containers. That’s it, my friends. I hope you enjoy this pollo guisado recipe. Let me know if you make it. I’d love to hear how it turned out for you. You can make it as spicy as you’d like.
Puerto Rican True Flavors, by Wilo Benet Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes, by Oswald Rivera
