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Pollo Guisado (Latin Chicken Stew)

Stewed Chicken with Peppers, Onions, Spanish Olives and Latin Seasonings served over Rice
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Latin
Servings 4

Equipment

  • Deep Skillet with Lid or Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

Produce

  • 1 Large Green Pepper Sliced thinly
  • 1 Large White Onion Sliced thinly
  • 5 Garlic Cloves Sliced thinly or minced
  • 1/4 cup Cilantro Chopped

Protein

  • 6 Chicken Thighs Cleaned and chopped to bite size pieces

Condiments

  • 1/4 Fresh Sofrito May use Store bought and can be found in most Latin sections in grocery store
  • 2 tbsp Tomato Paste May substitute for 4 tablespoons Ketchup
  • 10 Spanish Olives with Pimento

Seasonings

  • 1 tbsp Garlic Herb Seasoning No Salt
  • 1 tsp Onion Powder
  • 1 tsp Goya Adobo Seasoning
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 3 Packets Sazon Seasoning with Annatto
  • Black Pepper

Oil

  • Olive Oil

Rice

  • Prepared White Rice

Other

  • 3 cups Water

Slurry (Optional) for thickening

  • 1 tbsp Cornstarch
  • 1 tbsp Water

Instructions
 

Preparation

  • Heat deep skillet or Dutch Oven on medium high drizzling Olive Oil to coat the bottom.
  • Add sliced Peppers, Onions and Garlic and begin sautéing until vegetables begin to soften and Garlic becomes fragrant.
  • Place the Chicken in pan.
  • Add the Garlic Herb Seasoning, Onion Powder, Adobo Seasoning, Cumin, Paprika, a generous pinch of Black Pepper and Tomato Paste (or Ketchup). Stir to incorporate seasonings into the Chicken and vegetables.
  • Proceed to add the Sofrito, Spanish Olives and fresh Cilantro in and continue stirring. Let it simmer for a couple of minutes to infuse the flavor into the Chicken.
  • Add 3 cups of Water and continue to stir until everything is combined. Cover with lid and let simmer for 30-40 minutes or until the chicken is cooked through stirring periodically.
  • Midway through cooking process, create Slurry by mixing Cornstarch and Water. I like my Pollo Guisada a little on the thicker side but this is optional.
  • Add Slurry into Stew and give it a stir. It will begin to thicken.
  • At this point, taste to see if additional seasoning is needed. Cover with lid and lower temperature to medium/low and continue cooking until ready to serve.

Serving

  • Serve over prepared White Rice and garnish with fresh chopped Cilantro. This is often served with fresh sliced Avocado or sliced Tomatoes or if you are like me, I have them both. Enjoy!!!
Keyword Chicken, Latin Chicken Stew, Onions, Peppers, Pollo Guisada, Spanish