Juicy Puerto Rican Pollo Guisado (Chicken Stew) Recipe!

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.

Season the bone-in chicken thighs with adobo seasoning, ensuring they are well covered.

Let the seasoned chicken rest for about 5 minutes.

Heat a caldero (Dutch pot) over medium heat and add olive oil.

Add the chicken thighs skin side down and sear for about 4 minutes on each side until browned.

Remove the chicken thighs from the pot and set aside.

Add homemade or canned sofrito to the same pot with the chicken drippings and cook until aromatic.

Stir in about 2 tablespoons of tomato paste and cook it down to reduce acidity.

Add chicken broth to the pot, ensuring everything dissolves.

Add one packet of sazón and one cube of chicken bouillon, breaking it down to incorporate.

Add chopped carrots and quartered potatoes to the pot.

Add 2-3 bay leaves and a little oregano for seasoning.

Nestle the chicken thighs back into the pot, ensuring they are slightly covered by the liquid.

Bring the stew to a boil, then reduce the heat to a low simmer and cover with a lid.

Let the stew simmer for 40-45 minutes until the chicken, potatoes, and carrots are tender.

Check for tenderness of the potatoes and chicken, then remove from heat and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary