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Saucy Pollo Guisado
Pollo Guisado, a hearty Puerto Rican chicken stew seasoned with aromatic spices, tomato, and sofrito, is perfect for cold evenings.
👥 6 Servings⏱️ Prep & Cook: 1h 30m👤 Jacqueline Woodson📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●whisk
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Sofrito
2
Pulse 1 medium green bell pepper, ribs and seeds removed, coarsely chopped, 1 medium red bell pepper, ribs and seeds removed, coarsely chopped, ½ small bunch cilantro, leaves with tender stems picked, 6 garlic cloves, 2 Tbsp. extra-virgin olive oil, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a food processor until a coarse purée forms. (Makes about 2¼ cups.) Do ahead: Sofrito can be made 3 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 1 month.
medium green bell pepper, ribs and seeds removed, coarsely chopped1medium red bell pepper, ribs and seeds removed, coarsely chopped1. extra-virgin olive oil1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt1 TbspKosher salt
3
Stew and Assembly
4
Whisk 4 tsp. ground cumin, 1 Tbsp. powdered adobo seasoning, 1 tsp. ground turmeric, and 1 tsp. paprika in a small bowl. Sprinkle half of spice mixture all over 8 skin-on, bone-in chicken thighs (about 3 lb.).
. ground cumin4 tsp. powdered adobo seasoning (preferably Loisa)1 Tbsp. ground turmeric1 tsp. paprika1 tsp
5
Heat 1 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Working in batches, arrange chicken, skin side down, in pot and cook, undisturbed, until skin is golden brown, 8–⏱️ 10 minutes. Turn over and cook until other side is browned, about ⏱️ 5 minutes. Transfer chicken to a plate.
. extra-virgin olive oil1 Tbsp
6
Add 1 medium onion, finely chopped, and 4 garlic cloves, finely chopped, to pot and cook, stirring often, until onion is softened and translucent, about ⏱️ 5 minutes. Add 1 Tbsp. tomato paste and cook, stirring, ⏱️ 1 minute. Stir in ½ cup sofrito and remaining spice mixture and cook, stirring, until fragrant and mixture is slightly darkened, about ⏱️ 3 minutes. Pour in one 8-oz. can tomato sauce and 2½ cups low-sodium chicken broth; stir to combine, scraping up any browned bits stuck to bottom of pot.
medium onion, finely chopped1. tomato paste1 Tbsp8-oz. can tomato sauce1½ cups low-sodium chicken broth2
7
Return chicken pieces to pot, arranging skin side up, and bring stew to a simmer. Cover with a lid and cook, adjusting heat as needed to maintain a simmer, until chicken is cooked through, 25–⏱️ 30 minutes.
8
Uncover pot and stir in 1 cup pitted manzanilla olives. Simmer, stirring occasionally, until stew is slightly reduced, about ⏱️ 5 minutes. Remove from heat. Taste stew and season with kosher salt if needed.
pitted manzanilla olives1 cup. Diamond Crystal or 1¾ tsp. Morton kosher salt1 TbspKosher salt
9
To serve, divide steamed rice among bowls and ladle stew over; top with cilantro leaves with tender stems. Serve with lime wedges. Do ahead: Stew (without cilantro) can be made 3 days ahead. Let cool; cover and chill. Add cilantro just before serving.
Steamed rice, cilantro leaves with tender stems, and lime wedges (for serving)
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