Stew Chicken (Pollo Guisado) Recipe
How to make pollo guisada (stew chicken) this is my recipe the way I’ve been making it since I learned to cook.
These are some of the ingredients you can use. Remember you can add what ever ingredients you want it’s your dish after all!
You’ll need a large pot I’m using my dutch oven my daughter gifted me for Christmas a couple years ago. ( I love my dutch oven, I make all my stews with it)
As for the chicken you can pick up a pack of cut up chicken (chicharon de pollo) in the freezer section of your supermarket. As much or as little as you like.
I don’t measure really I just add my ingredients and taste as I go along.
You’ll need:
4 peppers in yellow, orange, red and green just because it makes the dish pretty 🙂
one small yellow onion
4 cloves of garlic
2 tablespoons of Sofrito
1 can tomato sauce
2 tablespoons of tomato paste
1 packet of sazon con achiote
garlic powder
adobo
paprika
olives
celery
carrots
4 to 5 small potatoes
chicken stock
water
salt & pepper to taste (I didn’t need it)
Directions: (picture tutorial below)
Dice all your veggies and potatoes
Turn the pot on medium high heat and coat the bottom of the pan with some olive oil about 2 to 3 tablespoons.
Wait for it to get hot and start browning your chicken try not to crowd the pot so it can cook evenly so do it in batches. Remove from pot and set aside.
In the same oil add all the diced up peppers, onions and garlic, saute for about 5 to 6 mins.
Add the chicken back and mix with the veggies
Add all of the seasonings, sofrito, olives, tomato sauce, tomato paste and cover with chicken stock (enough to cover what you have in the pot), mix well.
Add the potatoes, celery and carrots.
Now add water enough to cover ( do not add to much remember this is a stew we want for the sauce to be thick not watery).
Lower the heat and cover completely, cook for 30 minutes, uncover and stir if you feel that it’s not thick enough for your taste then add another tablespoon of tomato paste, stir and cook uncovered for another 20 to 30 minutes. At this point poke a fork on the potatoes to check for tenderness. Once the potatoes are tender you are ready to serve and enjoy.
Serve with white rice, buen provecho!!!!
