Pollo Guisado Puerto Rican Chicken Stew Recipes

PUERTO RICAN CHICKEN STEW - POLLO GUISADO

Steps:

• Rub the chicken pieces with the garlic, salt, pepper, and oregano.
• In a large pot, heat 2 tablespoons olive oil and place the chicken pieces. Brown on all sides and remove from the pot.
• Add 3 cups water, potatoes, onion, sofrito, mushrooms, tomato sauce, olives, bay leaf, and bring to a boil.
• Add the chicken back to the pot, reduce the heat, and cook, covered, for about 35-45 minutes, until the potatoes are tender.
• Sprinkle some parsley over the top and serve. Enjoy!

POLLO GUISADO

Steps:

• Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
• Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
• Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

POLLO GUISADO (PUERTO RICAN CHICKEN STEW)

Steps:

• Heat a Dutch oven on medium heat.
• Season the chicken with the Adobo seasoning, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
• Remove the chicken from the pot and set it aside.
• Add the sofrito, Sazon, tomato paste, powdered chicken bouillon, oregano, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.
• Lower the heat to a simmer and cook the pollo guisado for 40-50 minutes with the lid on* or until the chicken is cooked through.If your stew is too watery. cook with the lid off to reduce the liquid to your desired level.
• Check for seasoning and add a bit more chicken bouillon if the pollo guisado needs a bit more salt.
• Sprinkle the finished stew with the chopped cilantro, if using, and stir.
• Serve with white rice, mashed potatoes or some crusty bread for dipping!

POLLO GUISADO | PUERTO RICAN CHICKEN STEW

Steps:

• Begin by generously seasoning the chicken thighs with adobo or desired spice blend. Massage the seasoning into the chicken and rest in fridge for 30 minutes.
• In a caldero or dutch pot, on medium heat, add in some olive oil and sear the seasoned chicken thighs skin side down. Cook for 4-7 minutes until golden brown and crispy. Flip and sear on other side.
• Once seared and partial cooked, remove chicken from pot and rest. In the same pot, with the leftover chicken drippings, saute homemade sofrito for 3 minutes or until fragrant.
• Next add tomato paste or tomato sauce. Combine well and cook for 5 minutes to remove acidic flavor.
• Pour chicken broth in pot and simmer. Season broth with sazon and chicken bouillon.
• Add in chopped carrots and potatoes and slowly bring to boil.
• Once boiling add in bay leaves, drained olives (optional) and partial cooked chicken thighs. Cover with lid and reduce heat to a low simmer.
• Cook for 35 minutes or until chicken and veggies are tender. Serve with white rice, salad and tostones.

POLLO GUISADO RECIPE (PUERTO RICAN STYLE STEWED CHICKEN)

Steps:

• Season chicken with adobo and meat tenderizer to your liking.
• Add chicken to pot with water, carrots, sazón, sofrito, tomato paste, tomato sauce, oil, olives, and salt.
• Cook covered on low-medium heat until chicken is somewhat tender.
• Add potatoes and continue cooking on low-medium heat until potatoes are tender, about 15 minutes.
• Raise heat to medium-high heat. Cook about 10 minutes until broth thickens a bit. Keep an eye on the pot as to not over-cook.

POLLO GUISADO RECIPE (CHICKEN STEW)

Steps:

• 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.

POLLO GUISADO ~ CHICKEN STEW

Steps:

• 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.

INSTANT POT PUERTO RICAN POLLO GUISADO OR CHICKEN STEWED

Steps:

• Press the Sauté button and add the olive oil, sofrito, tomato sauce, sazon, diced tomatoes, garlic, chicken bouillon packet and stir for about five minutes until everything is well blended.
• Salt and Pepper to taste!
• Once everything is blended, add the chickens, water, bay leaves, potatoes, and chili powder (optional).
• Seal the instant pressure cooker.
• Turn off Sauté.
• Click the Poultry button and set it for 25 minutes. You can also use the Pressure Cook button and set the time for 25 minutes.
• Natural release for about 10 to 15 minutes.

POLLO GUISADO: BRAISED CHICKEN STEW

Steps:

• Gather the ingredients.
• Season the chicken pieces with the adobo seasoning.
• Heat the olive oil over medium heat in a heavy skillet or a Dutch oven .
• Add the chicken pieces and brown them for about 5 minutes per side.
• Add the potato cubes, tomato sauce, chicken broth, culantro, olives, cumin, Italian seasoning, bay leaf, achiote oil, and sofrito. Stir well and turn the chicken pieces to coat them with the sauce.
• Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer the chicken stew for 35 minutes or until a thermometer inserted in the thickest piece, away from the bone, reads 160 F.
• Remove the bay leaf and the culantro leaf.
• Serve hot and enjoy!

POLLO GUISADO - PUERTO RICAN CHICKEN STEW RECIPE - (4/5)

Steps:

• Heat a Dutch oven on medium heat. Generously season the chicken with the Adobo seasoning, then add the olive oil and chicken to the Dutch oven. Lightly brown the chicken by cooking chicken for about 5 minutes on each side. Set chicken aside. Add the sofrito, Sazon, tomato sauce, chicken bouillon, Italian seasoning, water, potatoes, carrots, bay leaves and olives to a pot. Bring to a boil, then add the chicken in. Lower the heat to a simmer and cook the stew for 25 to 30 minutes, or until the chicken is cooked through. Check the stew for seasoning and add more chicken bouillon if it needs a bit more flavor. Sprinkle the stew with the chopped cilantro and stir it in. Serve with or over rice, mashed potatoes or some crusty bread on the side for dipping!

INSTANT POT ESTOFADO DE POLLO (PUERTO RICAN-STYLE CHICKEN STEW)

Steps:

• Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Heat the olive oil in the pot.
• Add the chicken to the pot and cook for 4 minutes on each side. Transfer the chicken to a plate.
• Add the wine and vinegar to the pot, scraping the bottom of the pot to loosen any browned bits. Cook, stirring occasionally, for 3 minutes. Press cancel or turn off the burner.
• Add the tomato sauce to the pot and stir until well mixed. Stir in the potatoes, onion, olives, garlic, capers, and salt. Return the chicken to the pot and spoon some of the sauce over the top of the chicken.
• Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 10 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 10 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 11 minutes for the pot to come to pressure before the cooking time begins.
• After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick-release method.
• Open the lid and select the sauté function on the pot again. Simmer for 5 minutes, stirring occasionally, then press cancel or turn off the burner.