PUERTO RICAN CHICKEN STEW POLLO GUISADO

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: water + bouillon cubes

Homemade broth is fresher, while bouillon is cost-effective.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrition, while yams are often less expensive.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are budget-friendly.

Cut chicken breasts in half and then into chunks.

Season chicken with 1/2 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dry oregano, 1 teaspoon ground cumin, and 1 teaspoon adobo light seasoning.

Mix the seasoning into the chicken until coated.

Heat 1/4 cup olive oil in a pot on the stove.

Once the oil is hot, add the seasoned chicken to brown for 4 to 5 minutes on each side.

Turn the chicken over after 4 to 5 minutes to brown the other side.

Add 5 tablespoons of sofrito to the pot and mix it around to saute the chicken in it.

Add 1 (8 ounce) can of tomato sauce and 1 cup of water to the pot and mix well.

Add a half cup more water if needed to ensure the chicken is covered.

Cover the pot and let it cook on medium-low heat for 10 minutes.

After 10 minutes, remove the lid and check the stew.

Add 3 diced carrots and 1/2 cup of olives (or whatever you have) to the pot and mix well.

Cover the pot again and let it cook for another 10 minutes.

After 10 minutes, add 3 diced potatoes to the pot and mix them in.

Cook uncovered for 10 more minutes to thicken the sauce.

Check that the carrots and potatoes are cooked through before serving.

Cooking Techniques

Equipment Needed

Spice Level: