Pollo Guisado
Pollo Guisado
Ingredients
For the Sofrito
- 1/2 yellow onion, large
- 1 green bell pepper, medium
- 1 cup cilantro, chopped, from 1-2 bunches
- 5 garlic cloves
- 1/4 cup olive oil
- 1 tablespoon black pepper
- 1 teaspoon salt, optional
For the Pollo Guisado
- 2 chicken drumsticks, skinless
- 2 chicken thighs, skinless
- 2 teaspoons adobo seasoning, plus more for stew
- 1 teaspoon black pepper, plus more for stew
- 1 packet sazon seasoning, plus 1 more packet for stew
- 2 tablespoons vegetable oil, or as needed for searing
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 yellow onion, diced
- 1/2 cup tomato sauce
- 2 cups water
- 2 teaspoons chicken bouillon powder
- 1/2 teaspoon dried cilantro, or dried parsley, for stew and garnish
- 2 bay leaves
- 1 russet potato, large, cubed
- 2 carrots, medium, sliced
Instructions
- 1
Prepare the sofrito: Combine 1/2 large onion, 1 medium green bell pepper, 1 cup chopped cilantro, 5-6 garlic cloves, 1/4 cup olive oil, 1 tablespoon black pepper, and 1 teaspoon salt (if using) in a food processor or blender. Process until a smooth, uniform paste is formed. Set aside.
⏱️ 10 min
- 2
Season the chicken: In a large bowl, combine the skinless chicken drumsticks and thighs. Add a drizzle of vegetable oil (about 1 tablespoon), 2 teaspoons adobo seasoning, 1 teaspoon black pepper, and 1 packet sazon seasoning. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 5 min
- 3
Sear the chicken: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces to the pot. Sear for 3-4 minutes per side, until nicely browned. Do not overcrowd the pot; sear in batches if necessary. Once seared, remove all chicken from the pot and set aside on a plate.
⏱️ 10 min
- 4
Sauté aromatics: To the same pot (add a little more oil if needed), add the 1/2 diced red bell pepper, 1/2 diced green bell pepper, and 1/2 diced yellow onion. Sauté for 3-5 minutes, until softened and fragrant.
⏱️ 5 min
- 5
Add sofrito and tomato sauce: Add 2 tablespoons of the prepared sofrito to the pot with the sautéed vegetables. Stir well. Pour in 1/2 cup tomato sauce and stir again, cooking for 1-2 minutes.
⏱️ 2 min
- 6
Deglaze and add seasonings: Sprinkle in another 1 teaspoon of adobo seasoning and the second packet of sazon seasoning. Pour in 2 cups of water, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add 2 teaspoons chicken bouillon powder, 1/2 teaspoon dried cilantro (or parsley), and 2 bay leaves. Stir to combine.
⏱️ 3 min
- 7
Combine and simmer: Return the seared chicken pieces to the pot. Add the cubed russet potato and sliced carrots. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and let the stew simmer for 30-35 minutes, or until the chicken is tender and cooked through, and the vegetables are soft.
⏱️ 35 min
- 8
Serve: Once the chicken and vegetables are tender, remove the bay leaves. Taste and adjust seasoning if necessary. Ladle the Pollo Guisado into bowls, garnishing with a sprinkle of dried cilantro or parsley. Serve hot, traditionally with rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pollo Guisado
For the Sofrito
- 1/2 yellow onion, large
- 1 green bell pepper, medium
- 1 cup cilantro, chopped, from 1-2 bunches
- 5 garlic cloves
- 1/4 cup olive oil
- 1 tablespoon black pepper
- 1 teaspoon salt, optional
For the Pollo Guisado
- 2 chicken drumsticks, skinless
- 2 chicken thighs, skinless
- 2 teaspoons adobo seasoning, plus more for stew
- 1 teaspoon black pepper, plus more for stew
- 1 packet sazon seasoning, plus 1 more packet for stew
- 2 tablespoons vegetable oil, or as needed for searing
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 yellow onion, diced
- 1/2 cup tomato sauce
- 2 cups water
- 2 teaspoons chicken bouillon powder
- 1/2 teaspoon dried cilantro, or dried parsley, for stew and garnish
- 2 bay leaves
- 1 russet potato, large, cubed
- 2 carrots, medium, sliced
Instructions
- 1
Prepare the sofrito: Combine 1/2 large onion, 1 medium green bell pepper, 1 cup chopped cilantro, 5-6 garlic cloves, 1/4 cup olive oil, 1 tablespoon black pepper, and 1 teaspoon salt (if using) in a food processor or blender. Process until a smooth, uniform paste is formed. Set aside.
⏱️ 10 min - 2
Season the chicken: In a large bowl, combine the skinless chicken drumsticks and thighs. Add a drizzle of vegetable oil (about 1 tablespoon), 2 teaspoons adobo seasoning, 1 teaspoon black pepper, and 1 packet sazon seasoning. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 5 min - 3
Sear the chicken: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces to the pot. Sear for 3-4 minutes per side, until nicely browned. Do not overcrowd the pot; sear in batches if necessary. Once seared, remove all chicken from the pot and set aside on a plate.
⏱️ 10 min - 4
Sauté aromatics: To the same pot (add a little more oil if needed), add the 1/2 diced red bell pepper, 1/2 diced green bell pepper, and 1/2 diced yellow onion. Sauté for 3-5 minutes, until softened and fragrant.
⏱️ 5 min - 5
Add sofrito and tomato sauce: Add 2 tablespoons of the prepared sofrito to the pot with the sautéed vegetables. Stir well. Pour in 1/2 cup tomato sauce and stir again, cooking for 1-2 minutes.
⏱️ 2 min - 6
Deglaze and add seasonings: Sprinkle in another 1 teaspoon of adobo seasoning and the second packet of sazon seasoning. Pour in 2 cups of water, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add 2 teaspoons chicken bouillon powder, 1/2 teaspoon dried cilantro (or parsley), and 2 bay leaves. Stir to combine.
⏱️ 3 min - 7
Combine and simmer: Return the seared chicken pieces to the pot. Add the cubed russet potato and sliced carrots. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and let the stew simmer for 30-35 minutes, or until the chicken is tender and cooked through, and the vegetables are soft.
⏱️ 35 min - 8
Serve: Once the chicken and vegetables are tender, remove the bay leaves. Taste and adjust seasoning if necessary. Ladle the Pollo Guisado into bowls, garnishing with a sprinkle of dried cilantro or parsley. Serve hot, traditionally with rice.
⏱️ 5 min