How to Make Puerto Rican Pollo Guisado - Easy Puerto Rican 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.

Cut out the backbone of the whole chicken using kitchen shears.

Remove the legs by cutting the skin around the hip joint and dislocating the joint, then cut to separate the thigh and drumstick.

Repeat the process for the other leg.

Remove the wings in a similar manner by cutting the skin and locating the joint.

Separate the breast from the backbone using kitchen shears, cutting along the ribs.

Split the chicken breast in half, if desired, for easier cooking.

In a heavy saucepan, add the chicken backbone, neck, and fat, along with garlic, carrot, bell pepper, and water.

Cover and cook the broth on medium-low heat for at least 3 hours.

Strain the broth to discard solids, leaving just the stock.

Season the chicken pieces with salt and pepper.

In a large heavy pot, heat olive oil over medium-high heat and brown the chicken on all sides, then remove from the pot.

Add anato oil, onions, and sofrito to the pot and sauté for 2-3 minutes.

Add chopped potatoes and carrots, continuing to sauté for a couple of minutes.

Stir in tomato sauce and oregano, mixing to combine.

Return the browned chicken to the pot and pour the chicken stock over it, ensuring the chicken is at least two-thirds covered.

Simmer the chicken on medium heat for 1-2 hours, stirring occasionally and adding water if necessary to prevent burning.

If the sauce needs thickening, remove the lid and increase the heat, stirring frequently.

Cooking Techniques

Equipment Needed

Spice Level: