Pollo Guisado in a Latin World and Chicken Stew in the American World. It doesn’t matter which way you look at it, the flavors translate to be the same…AMAZING!!! Pollo Guisado or Chicken Stew in English is a simple but comforting meal. It warms you from within and while it may seem alot of love is needed to make it right. It is only what you have on hand and what you put in it that makes it so.
Chicken is what I call a Jack of all trades. It doesn’t matter what recipe it is used in, there are no limitations of what can be transformed from it. It will give out as much flavor as you put in it and Pollo Guisado (Chicken Stew) is a fine example of real Latin flavor in every bite. Enjoying tender juicy bites of Chicken and Potatoes swimming in a flavorful sauce/broth served over steaming White Rice is simply the best way to bring comfort right to your own kitchen table in no time. The infusion of Peppers, Onions, Garlic, Cilantro, Culantro, & Sweet Chile Peppers that makes up most traditional Sofritos in Latin homes adds so much flavor to something so simple. This is a common staple in many of my dishes and the emulsion of flavors that in empowers into a dish speaks volumes in every bite. This is a recipe for another day.. so stay tuned. For right now… Let’s Cook!!!
“To empower a great tasting dish, you must first build confidence in its ability to work together.”
~Sandy M.
Pollo Guisado (Chicken Stew)
Equipment
- Pot or Deep Pan with Lid
- Cutting Board
- Mixing Bowl
- Knife
Ingredients
Protein
- 3 Boneless/Skinless Chicken Breast
Produce
- 4 Medium Size Tomatoes
- 1 Medium White Onion
- 1 Large Green Pepper
- 3 Cloves Fresh Garlic
- 2 Large White Potatoes
Dairy
- 3 tbsp Butter
Condiments
- 3 tbsp Sofrito
- 2 tbsp Tomato Sauce
- 2 tbsp Ketchup
- 1 cup Chicken Stock
Seasonings
- 2 tbsp Adobo Seasoning
- 2 tbsp Garlic Herb Seasoning No Salt
- 1 tsp Onion Powder
- 2 Packets Sazon Seasoning
- 1 tsp Black Pepper
Oil
- Olive Oil
Instructions
Preparation
- Dice Tomatoes and place in Bowl.
- Slice Onion and Green Pepper thinly and place in same Bowl.
- Peel and chop Garlic Cloves finely and place in the Bowl as well.
- Peel and Chop Potatoes into bites size pieces and set aside.
- Cut Chicken into bite size pieces and place in a separate Bowl. Add 1 tablespoon of Adobo, Garlic Herb Seasoning, Onion Powder, Black Pepper & a drizzle of Olive Oil directly into Bowl. Using your hands, massage seasonings into Chicken being sure to coat them well with seasonings. Set aside and let the seasonings marinate into the chicken for a few minutes.
Directions
- Heat Pot of Deep Pan on medium High, adding a drizzle of Olive Oil and 1 tablespoon of Butter.
- When Butter is melted and sizzling, add the Chicken cubes into pan and begin browning on all sides for 5-7 minutes.
- Add, sliced Peppers, Onions, diced Tomatoes & chopped Garlic and continue sautéing with Chicken for additional 3-5 minutes.
- Add Chopped Potatoes, Sofrito, Ketchup, Tomato Sauce, 2 tablespoons of Butter, both packets of Sazon & Chicken Stock and continue stirring. If you are looking for a more liquid ratio, add additional Stock. Cover with lid and lower cooking temperature to medium. Simmer for 25-30 minutes or until chicken is cooked through and potatoes are fork tender. Taste to be sure no additional seasonings are needed.
- Stew will thicken a little from the starch of the potatoes but I like mine a little on the thicker side so I add a slurry of 1 teaspoon each of Cornstarch and water and stir it into the broth to thicken it up. It is totally your choice at this point.Serve with White Rice or on top of mashed potatoes.
