Pollo Guisado
 
Prep time
Cook time
Total time
 
An easy and hearty Puerto Rican classic stew made from humble ingredients!
Author:
Recipe type: Stew
Cuisine: Puerto Rican
Serves: 8
Ingredients
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon turmeric (see Notes)
  • ½ teaspoon sweet paprika (see Notes)
  • 1 roasting chicken, cut into parts, skin on
  • 1 tablespoon Sazon-adobo seasoning
  • 1 white onion, diced
  • 2 carrots, diced
  • 1 medium potato, diced
  • 2-4 garlic cloves, minced
  • ⅓ cup sofrito
  • 1 cup tomato sauce
  • 3 cups chicken stock
  • 2 bay leaves
  • Chopped fresh parsley, for garnish
  • Diced avocado, for garnish
Instructions
  1. Heat the oil, turmeric and paprika over medium high heat. While the oil is heating, season the chicken pieces well with about 1-2 tablespoons of the Sazon-adobo seasoning. Working in batches, brown the meat in the oil on all sides, removing to a platted to complete all of the pieces.
  2. Add the onion and carrot to the pot and cook for about 3 minutes. Add the potato, garlic, sofrito, tomato sauce, stock, and bay leaves, and stir to combine.
  3. Nestle the pieces of chicken in the mixture and bring to a boil. Reduce heat and simmer for 45 minutes.
  4. Remove from the heat and pull out the chicken from the stew. Discard the bay leaves. Discard the skin and bones and roughly shred the meat, then return it to the stew.
  5. Serve as a soup/stew garnished with fresh parsley and avocado, or if desired, serve over rice.
Notes
Most pollo guisado recipes use annatto seeds to flavor and color the cooking oil, but I didn't have them on hand so used turmeric and paprika instead. If you use annatto seeds, heat the oil with the seeds but remove them with a slotted spoon before you proceed with the recipe.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2024/10/pollo-guisado/