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Pollo Guisado
Pollo Guisado
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
810 minutes
Tender marinated chicken stew with garlic and aromatic spices, simmered with potatoes and carrots in a savory tomato sauce. Perfect comfort food served over fluffy rice.
Ingredients:
  • 4 cloves garlic, peeled
  • 1 tablespoon kosher salt
  • 2 1/2 teaspoons dried oregano
  • 2 teaspoons black peppercorns (or 1/2 teaspoon ground pepper)
  • 1 lime, juiced (about 2 tablespoons or 30 ml)
  • 3 to 3 1/2-pound roasting chicken, cut into 10 pieces (breasts cut in half across the width)
  • 1 tablespoon vegetable oil
  • 1 tablespoon dark brown sugar, optional
  • 3 1/2 cups (875 ml) chicken stock (or water)
  • 1 medium yellow onion, peeled and sliced (about 1 1/2 cups or 170 grams)
  • 2 bay leaves
  • 2 packets (3 teaspoons) sazón con achiote y culantro
  • 2 teaspoons adobo con pimienta , plus more to taste
  • 3 russet potatoes, peeled and cut into 1 1/2-inch pieces (about 5 cups or 745 grams)
  • 3 large carrots, peeled and cut into 1/2-inch thick slices (about 3 cups or 295 grams)
  • 1/2 cup (125 g) recaito (or sofrito)
  • 1 (8-ounce) can tomato sauce
  • 8 manzanilla olives stuffed with pimentos
  • 2 teaspoons capers
  • 2 tablespoons chopped fresh parsley or cilantro
  • Steamed white rice , for serving
Instructions:
  • Create a flavorful marinade by blending garlic, salt, oregano, peppercorns, and lime juice until smooth. Coat chicken pieces in the marinade ensuring they are fully covered. Refrigerate for 1 to 12 hours to enhance the guisado’s flavor.
  • Simmer the chicken: Heat oil in a 6-quart Dutch oven or caldero over medium-high heat. Stir in brown sugar until dissolved and light brown, about 1 1/2 minutes. Add marinated chicken, followed by chicken stock, onions, bay leaves, sazón, and adobo. Bring to a boil, stir once, then cover and reduce heat. Let chicken simmer for 20 minutes.
  • Combine the potatoes, carrots, recaito, tomato sauce, olives, and capers into the pot. Stir well to mix and bring the liquid back to a simmer. Cover and let the guisado simmer until the potatoes and carrots are slightly tender, around 20 minutes.
  • Uncover the pot and stir the guisado. Turn up the heat to medium-high and bring the liquid to a rapid boil. Boil for about 10 minutes, stirring frequently to prevent sticking, until the sauce slightly thickens.
  • To serve, turn off the stove and remove the bay leaves. Discard them. Stir in the parsley or cilantro into the pollo guisado just before serving it over steamed white rice. Let any leftover pollo guisado cool before transferring it to a food storage container. Refrigerate for up to 3 days. If you enjoyed the recipe, please leave us a rating below!

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