Pollo Guisado Puerto Rican Braised Stewed Chicken Food

POLLO GUISADO RECIPE (CHICKEN STEW)

Steps:

• Season the chicken with adobo and sazon seasoning. Be sure to get all sides.
• Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
• Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.
• Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.
• Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone. It should register 165 degrees internal (minimum) when measured with a food thermometer.
• Garnish with red pepper flakes and fresh chopped parsley and serve.

POLLO GUISADO (PUERTO RICAN CHICKEN STEW)

Steps:

• Heat a Dutch oven on medium heat.
• Season the chicken with the Adobo seasoning, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
• Remove the chicken from the pot and set it aside.
• Add the sofrito, Sazon, tomato paste, powdered chicken bouillon, oregano, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.
• Lower the heat to a simmer and cook the pollo guisado for 40-50 minutes with the lid on* or until the chicken is cooked through.If your stew is too watery. cook with the lid off to reduce the liquid to your desired level.
• Check for seasoning and add a bit more chicken bouillon if the pollo guisado needs a bit more salt.
• Sprinkle the finished stew with the chopped cilantro, if using, and stir.
• Serve with white rice, mashed potatoes or some crusty bread for dipping!

POLLO GUISADO ( CHICKEN STEW )

Steps:

• Heat a large saucepan and add the oil.
• Add chicken and brown on all sides (won't be cooked at this point.).
• Add tomato sauce, water, veggies and spices.
• Simmer 15-20 minutes until veggies are tender and chicken is done.
• Serve over the white rice. I serve corn with it.