Packed with veggies and mushrooms, this Puerto Rican Chicken Stew (Pollo Guisado) makes a great weeknight dinner. The taste and smell of this stew is ridiculous! Caribbean flavors in your kitchen!
In the last post I dipped my feet into the world of Puerto Rican food and I enjoyed it a lot. Their famous Sofrito (a vegetable base added to numerous Caribbean dishes) was the first Puerto Rican thing I have ever made in my whole life. I call it a flavor bomb – the combination of cilantro, bell peppers, garlic, and onion is fantastic! However, Sofrito itself is a not a dish – it’s the flavor enhancer added to stews, soups, everywhere. Therefore, it’s logical that after making this “flavor bomb” I had to show you one of the ways to use it.
Meet a flavor packed Puerto Rican Chicken Stew, called Pollo Guisado. It’s not actually a name, just a translation of “Chicken Stew” from Spanish. The idea to make this famous Caribbean dish came to me right after I stuffed my freezer with a few ice cube trays full of Sofrito. I love freezing various sauces (like Pesto for example), they come in handy when you want to bring more aroma to the dish you cook real quick.
Like with Sofrito, I adapted the recipe for this Puerto Rican Chicken Stew from a “Puerto Rican Cuisine in America” by Oswald Rivera. I made a few changes though: increased the amount of Sofrito, added mushrooms to the recipe, and also used the ready chicken pieces instead of buying the whole bird and cutting it. Hi everyone, I am Igor and I am lazy as hell. My fridge offered me some chicken breast that day, but you can use boneless chicken thighs or whatever you like.
Pollo Guisado was really good. Or should I say fantastic! I guess Sofrito is that secret ingredient, which adds the special touch and rises this flavorful stew to another level. No doubt about it. All other ingredients are also on point here. I am surely repeating this divine Puerto Rican dish in the nearest future and recommend it to you, my dear readers!
Puerto Rican Chicken Stew - Pollo Guisado
- 2 lb (900g) boneless skinless chicken breast or thighs , cut into pieces
- 2 cloves garlic , peeled and minced
- 1/8 teaspoon pepper
- salt , to taste
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 3 cups water
- 3 medium potatoes , halved and quartered
- 1 small onion , thinly sliced
- 2 tablespoons Sofrito
- 8 oz (240g) mushrooms
- 1 8 oz (240g) can tomato sauce
- 10 black olives
- 1 bay leave
- 3 sprigs fresh parsley , chopped
- Rub the chicken pieces with the garlic, salt, pepper, and oregano.
- In a large pot, heat 2 tablespoons olive oil and place the chicken pieces. Brown on all sides and remove from the pot.
- Add 3 cups water, potatoes, onion, sofrito, mushrooms, tomato sauce, olives, bay leaf, and bring to a boil.
- Add the chicken back to the pot, reduce the heat, and cook, covered, for about 35-45 minutes, until the potatoes are tender.
- Sprinkle some parsley over the top and serve. Enjoy!