Puerto Rican pollo guisado
Puerto Rican pollo guisado is a stewed chicken dish prepared with seasoned chicken, vegetables, and spices simmered in a rich broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (bone-in, skinless) | 1 | Kg |
| Potato (medium-sized, peeled and diced) | 3 | Count |
| Carrot (medium-sized, peeled and sliced) | 2 | Count |
| Green Bell Pepper (diced) | 1 | Count |
| Onion (large, chopped) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Tomato Sauce (canned) | 1 | Cup |
| Chicken Broth (low sodium) | 2 | Cup |
| Olive Oil | 2 | Tbsp |
| Cilantro (chopped) | 1 | Bunch |
| Bay Leaf | 2 | Count |
| Adobo Seasoning | 2 | Tsp |
| Sazon Seasoning | 1 | Packet |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (ground) | 0.5 | Tsp |
Instructions
- Season the chicken thighs with adobo seasoning, salt, and black pepper.
- Heat olive oil in a large pot over medium heat. Brown the chicken thighs on all sides, then remove and set aside.
- In the same pot, add onions, garlic, and green bell pepper. Sauté until the onions are translucent.
- Add tomato sauce, chicken broth, bay leaves, and sazon seasoning to the pot. Stir to combine.
- Return the chicken to the pot and add potatoes and carrots. Bring to a boil, then reduce heat to low and cover.
- Simmer for 45 minutes, or until the chicken is cooked through and the vegetables are tender.
- Stir in chopped cilantro and adjust seasoning with salt and pepper if needed. Serve hot.
Prep
- Thaw chicken thighs if frozen
Kitchen equipment
Large PotWooden Spoon