Say hola to Pollo Guisado, a traditional Puerto Rican Chicken Stew known for its hearty and savory profile, loaded with earthy herbs, vegetables, and tender chicken. This delightful dish is famous for its comfort-food status, excellent for those cold winter evenings or when you’re craving some homey goodness. Our readers would absolutely dig this recipe as not only is it delicious, but it’s also straightforward to whip up even for beginners. Plus, the aroma that’ll waft through your kitchen while preparing this – pure divine!
We’re talking about tender chicken dunked in rich tomato-based stew with olives, potatoes, carrots, sofrito and seasoned with vibrant adobo spices. Is your mouth watering yet? Not to mention, this dish is incredibly versatile, served alongside plain white rice, tostones (fried plantains), or even with fresh salad – perfectly suiting all your dinner needs!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Yield: 4 servings of Pollo Guisado
Now, let’s dive into the rich and comforting world of Pollo Guisado. Get your apron on, folks!
Ingredients & Equipment You’ll Need
- 1 lb chicken, cut into pieces
- 1 cup sofrito, a base made from chopped tomatoes, onions, peppers, garlic, and cilantro
- 2 potatoes, cubed
- 2 carrots, sliced
- 1/4 cup green olives
- 2 cups chicken broth
- Adobo seasoning to taste
- 2 tbsp olive oil
- 1 bay leaf
For this recipe, you would need usual kitchen equipment like large pot or a dutch oven, a sharp knife, and a wooden spoon.
Sofrito and adobo are crucial in this recipe providing that classic flavor that sets Pollo Guisado apart. If you can’t find sofrito, a mixture of finely chopped onion, bell pepper, and tomato can work as a substitute.
How To Make Pollo Guisado
- Start by heating up the oil over a medium fire in a large pot or dutch oven.
- Add the chicken pieces and cook until they are brownish. Add the sofrito and keep stirring everything.
- Once the chicken is properly infused with the sofrito, throw in your potatoes, carrots, olives, and adobo seasoning.
- Stir these ingredients well and pour in the chicken broth. Don’t forget to put the bay leaf.
- Reduce the heat and let the stew simmer for about 25-30 minutes until the stew thickens and the chicken is tender.
Tips For The Best Results
- Make sure not to overcook the chicken. It should be tender but not falling apart.
- The stew is done when it has thickened to your preference. Some like a thin broth, while others opt for a chunkier stew.
Storage Tips
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- You can also freeze the stew. It stays good for up to a month.
Frequently Asked Questions
Q: What sides are best served with this pollo guisado?
A: White rice, tostones, or salad are perfect sides for this stew.
Q: Can I use store-bought sofrito?
A: Yes, you can. Homemade will always taste better, but store-bought works fine in a pinch.
Q: Can I make it vegetarian?
A: Sure, just replace the chicken with tofu or your favorite veggies.
Q: Can I freeze the pollo guisado?
A: Yes, it freezes well. Be sure to use airtight freezer-safe containers.
Q: Can I use different vegetables?
A: Absolutely! Feel free to use what you have on hand or what you prefer.
Nutritional Facts of Pollo Guisado
This hearty and nutritious stew consists of approximately 320 calories per serving. It contains 22g of protein, 16g of fat, 19g of carbohydrates, and 7g of dietary fiber. It is also rich in vitamin A and vitamin C.
There you have it, folks! Pollo Guisado, a classic Puerto Rican dish that promises a party of flavors with each bite. It’s straightforward, delightful, and a complete meal on its own. Serve it hot off the stove, garnished with fresh cilantro, and watch your family gobble it up with gusto. Happy cooking!
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