Pollo Guisado – Hearty Puerto Rican Chicken Stew | Supergolden Bakes

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.

Combine all the seasoning ingredients together.

Blend chopped onion, green pepper, garlic cloves and herbs in a food processor until you have a coarse paste.

Season the chicken generously with the spice blend and dust with cornstarch. Rest for five minutes.

Heat the oil in a large skillet and brown the chicken, skin-side down over medium-high heat. Cook for 5 minutes and turn over and cook on the other side for a further 5 minutes. Set aside.

Lower the heat and allow the skillet to cool down a little. Add the onion and cook for a couple of minutes then stir in the sofrito and peppers. Cook, stirring, for five minutes, adding any remaining seasoning.

Stir in the sugar, if using, olives, carrots and potatoes, add the canned tomatoes and broth and bring to a simmer.

Return the chicken to the pan, add the bay leaves, cover and simmer over low heat for 40 minutes or until the chicken is completely tender.

You should not need to thicken the stew but if you can stir in some cornstarch slurry and simmer for a further five minutes if you like. Discard the bay leaves and adjust the seasoning as needed.

Serve over fluffy white rice or skip the rice and serve with crusty bread. Add a sprinkle of fresh chopped cilantro (or parsley) for a bright finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary