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Pollo Guisado con Arroz Blanco
A comforting and flavorful Puerto Rican chicken stew, Pollo Guisado, served with fluffy white rice. This dish features tender chicken pieces simmered in a rich tomato-based sauce with aromatic sofrito, olives, and vegetables, creating a hearty and satisfying meal.
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- 3 lbs Bone-in, skin-on chicken thighs and legs
- 1 tablespoon Adobo seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 1 tablespoon Vegetable oil
- 0.25 cup Sofrito
- 1 can (8 oz) Tomato sauce
- 2 cups Chicken broth
- 0.25 cup Pimento-stuffed olives(pitted)
- 2 medium Potatoes(peeled and cut into 1-inch chunks)
- 1 cup Carrots(chopped (optional))
- 1 packet Sazón seasoning with achiote((optional, for color))
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with adobo, garlic powder, salt, pepper, and oregano. Let marinate for at least 15 minutes, or up to 24 hours in the refrigerator.
ð¡ ããã®ã³ã: Marinating longer will enhance the flavor. - 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides, working in batches if necessary to avoid crowding the pan. Remove chicken and set aside.
â±ïž 8-10 minutes - 3
Add sofrito to the same pot and sauté until fragrant, about 2-3 minutes.
â±ïž 3 minutes - 4
Stir in the tomato sauce, chicken broth, olives, potatoes, carrots (if using), and sazón packet (if using). Bring the mixture to a simmer.
ð¡ ããã®ã³ã: Ensure the liquid almost covers the vegetables. - 5
Return the browned chicken to the pot. Stir to coat the chicken with the sauce. Cover the pot and reduce the heat to low. Simmer until the chicken is cooked through and tender, and the potatoes are fork-tender.
â±ïž 30-40 minutes - 6
Serve hot over fluffy white rice.
ð¡ ããã®ã³ã: Garnish with fresh cilantro if desired.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can marinate the chicken overnight.
- âIf you prefer a thicker sauce, you can mash some of the potatoes against the side of the pot.
- âAdjust the amount of adobo and salt to your taste, as adobo can be quite salty.
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- Add other vegetables like bell peppers or peas.
- For a spicier dish, add a pinch of red pepper flakes or a diced jalapeño.
- Serve with tostones or arroz con gandules instead of white rice.