open dyslexic mode

Pollo Guisado (Chicken stew)

Chicken:
1.5-2lb chicken legs/thighs seasoned with,
1-2 tsp adobo
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1 tsp sazon complete (green top)
pinch of salt and pepper.
Not too much salt bc the other seasonings have salt. Season with your heart basically.

Ingredients:
Chicken
Quarter of a white onion (sliced)
1/2 a red bell pepper (sliced)
1/2 a green bell pepper (sliced)
2 garlic cloves (pressed)
1 russet potato (peeled and chopped)
1-2 carrots
2 bay leaves
2 tbsp sofrito
4-6oz tomato sauce
4-6 cups of water (just enough to cover the chicken)
1 small bunch cilantro
1 tbsp Spanish olives + 1/2 tbsp of juice
1 chicken bouillon cube or 1 tbsp chicken bouillon powder
1/2 tbsp white wine vinegar
1/4 c white wine
2 tbsp achiote/annatto oil
(Seasoning 1 tsp badia Sazon orange top, 1 tsp adobo, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano, salt and pepper to taste)

Directions:

Directions:
1. Add olive oil to a Dutch pot and sprinkle in a pinch of achiote powder. Let it sizzle for about 20 seconds.
2. Add your seasoned chicken and sear on both sides until golden brown, about 2–3 minutes per side. Remove the chicken from the pot and set aside.
3. Add onions and peppers to the same pot and sauté for 2–3 minutes until softened.
4. Stir in sofrito and garlic, and cook for another 1–2 minutes until fragrant.
5. Pour in white wine and let it reduce for 1–2 minutes.
6. Add tomato sauce and your seasonings: sazon, adobo, garlic powder, onion powder, and oregano.
7. Return the chicken to the pot.
8. Pour in enough water to cover the chicken (about 6 cups).
9. Add a bouillon cube, fresh cilantro, olives, white wine vinegar, and a couple of bay leaves.
10. Cover and simmer over medium-low heat for 15 minutes.
11. Add carrots and potatoes, cover again, and simmer for another 15 minutes.
12. Remove a few pieces of potato and carrot and mash them with a tablespoon of the cooking liquid to make a thick paste. Stir it back into the pot this helps thicken the sauce naturally.
13. Taste and adjust the seasonings to your preference.
14. Serve with rice, tostones, salad, or beans whatever you like!

I have recipes for rice and beans, tomato avocado salad, sofrito, and tostones on my page if you want to complete the meal.

Notes:
For the achiote oil, I just add a pinch of the powder to olive oil and let it cook for about 20 seconds before adding the chicken. It gives the dish that signature flavor, but honestly it’s still delicious without it. If you have achiote seeds, you can make a big batch the traditional way and keep it on hand. But when I’m out, this quick version does the trick.

As for the sofrito, I have a full recipe on my page. If you don’t have it, no stress it’ll still taste great. Just skip the store bought sofrito… it really doesn’t add much. Sofrito is what gives Puerto Rican food that authentic depth, but truthfully, the onions and peppers you’re already using are the base of it anyway.