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Pollo Guisado (Chicken Stew)

One Pan Stew with Latin flavors, tender Potatoes & juicy flavorful Chicken!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Latin
Servings 4

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.
Keyword Chicken, Pollo Guisado, Stew