Pollo Guisado

Total Time Prep: 15 min. + marinating Cook: 1 hour
Yield 8 servings
Test Kitchen Approved
Pollo guisado is a warming, homey chicken stew popular across Latin America. This Puerto Rican version is made with olives, tomatoes, potatoes, sofrito and spices.

Ingredients

  • 3 tablespoons canola oil, divided
  • 2 sachets Goya Sazon with coriander and annatto
  • 1 teaspoon adobo seasoning
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped tomatoes
  • 2 medium potatoes, peeled and cubed
  • 2 tablespoons minced fresh cilantro
  • 1/2 cup chicken stock
  • 1/2 cup tomato sauce
  • 1/4 cup sliced pimiento-stuffed olives, optional
  • 2 bay leaves

Directions

  1. In a large bowl, reusable container with lid or resealable plastic bag, combine 1 tablespoon oil and seasonings. Add chicken and turn to coat; cover and refrigerate for at least 8 hours or overnight.
  2. Heat remaining 2 tablespoons oil in a large nonstick skillet, add chicken. Cook until browned, 4-5 minutes per side. Remove from the skillet; set aside. Stir in onion, green pepper, tomatoes, potatoes and cilantro. Cook and stir 3-4 minutes. Add stock, tomato sauce, olives, if desired, and bay leaves. Bring to a simmer. Return chicken to the pan.
  3. Cover; cook until chicken is tender and internal temperature reaches 165°, 45-60 minutes. Discard bay leaves; if desired, top with addition fresh cilantro.

Nutrition Facts

1 serving: 306 calories, 18g fat (4g saturated fat), 78mg cholesterol, 554mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 26g protein.

Featuring a pretty golden-red color and comforting flavor, this chicken stew will be a welcome entree at any celebration. It's perfect for pairing with red beans and rice. —Susana Crespo, Milwaukee, Wisconsin
Recipe Creator

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