Chicken Stew (Puerto Rican Version Pollo Guisado)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is budget-friendly.

Introduce the dish as a version of Puerto Rican Pollo Guisado.

Season 4 chicken thighs with house seasoning, ensuring even coating.

Refrigerate the seasoned chicken for 30 minutes to 1 hour to marinate.

Peel 3 potatoes (2 large, 1 small) and cut into 1-inch cubes for even cooking.

Dice 1 medium white onion into fine pieces.

Chop 1 orange bell pepper into smaller pieces (about half an inch).

Mince 1 clove of garlic.

Measure out 3 cubes of Sofrito (6 tablespoons total) and set aside.

Prepare 1 teaspoon of tomato paste and 1 (8 ounce) can of tomato sauce.

Heat a Dutch oven and add 2-3 tablespoons of neutral oil.

Transfer marinated chicken to a Ziploc bag for mixing, if desired.

Brown the chicken thighs in the Dutch oven, skin side down for about 3-4 minutes on each side.

Remove browned chicken and set aside in a bowl.

Add diced onions to the pot and cook until translucent (about 3-5 minutes).

Add chopped bell pepper and Sofrito to the onions and bloom for a few minutes.

Stir in 1 teaspoon of tomato paste and 1 (8 ounce) can of tomato sauce.

Add minced garlic and mix well.

Lower the flame to medium-low and add 1 packet of Sasson Goya and a shake or two of adobo seasoning.

Return the browned chicken to the pot and add low sodium chicken broth until chicken is covered (about 1.5 cans).

Bring the mixture to a boil, then reduce heat to low and let it cook for 20 minutes, stirring every 5 minutes.

After 20 minutes, add the diced potatoes to the stew.

Cooking Techniques

Equipment Needed

Spice Level: