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Pollo Guisado Paraguayo
A hearty and flavorful Paraguayan chicken stew, 'Pollo Guisado' is a comforting dish made with tender chicken pieces, vegetables like potatoes and carrots, simmered in a rich, savory broth seasoned with traditional spices. It's a staple in Paraguayan homes, often served with rice.
ð§ ææ
- 2.5 lbs (bone-in, skin-on recommended) Chicken pieces
- 2 tablespoons Adobo seasoning
- 1 tablespoon Sazon seasoning
- 2 tablespoons Olive oil
- 1 medium, chopped Yellow onion
- 1 small, chopped (any color) Bell pepper
- 3 minced Garlic cloves
- 0.25 cup Sofrito
- 3 medium, peeled and cut into chunks Potatoes
- 2 medium, peeled and sliced Carrots
- 8 ounces Tomato sauce
- 1 cup Chicken broth
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Season the chicken pieces generously with adobo and sazon seasoning, ensuring all sides are coated.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides, working in batches if necessary to avoid overcrowding the pan. Remove the chicken and set aside.
- 3
Add the chopped onion and bell pepper to the same pot and sauté until softened, about 3-4 minutes. Stir in the minced garlic and sofrito and cook for another minute until fragrant.
- 4
Return the chicken to the pot. Add the potato chunks, carrot slices, tomato sauce, chicken broth, and bay leaves. Season with salt and pepper to taste.
- 5
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the chicken is tender and cooked through, and the vegetables are fork-tender.
- 6
Remove the bay leaves before serving. Adjust seasoning if needed. Serve hot, typically with white rice.
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- âUsing bone-in, skin-on chicken adds more flavor to the stew.
- âFor a thicker sauce, you can remove the lid during the last 10-15 minutes of simmering.
- âSofrito is a flavor base common in Latin American cooking, often made with onions, peppers, and garlic. If unavailable, you can sauté extra onions, peppers, and garlic.
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- Add olives or capers to the stew for an extra briny flavor.
- Some recipes include a splash of white wine or vinegar for acidity.