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Pavo guisado

This Puerto Rican Pavochón Guisado is a comforting, oven-free way to enjoy turkey. Slow-simmered with sofrito, garlic, potatoes, and carrots, this flavorful turkey stew is tender, hearty, and perfect for holidays or family dinners. Serve with white rice or arroz con gandules for a cozy Puerto Rican meal.
Print Recipe
Top view of Staub dutch oven with Pavo Guisado in it
Prep Time:20 minutes
Cook Time:1 hour 30 minutes
Total Time:1 hour 50 minutes

Equipment

  • 1 Dutch Oven or Deep Pot

Ingredients

  • 3 Turkey legs, thighs, wings, cut into pieces legs, thighs, wings, cut into pieces
  • 4 cups chicken broth 32 oz
  • 2 cups water
  • 5 garlic cloves minced
  • 3 heaping tablespoons sofrito
  • 1 tablespoon adobo
  • 1 teaspoon oregano
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin optional
  • 1 teaspoon paprika
  • ½-1 Teaspoon ground black pepper to taste
  • 2 tablespoons tomato paste
  • 3 tablespoons olives optional
  • 2 tablespoons diced pimentos
  • 4-6 potatoes peeled and diced
  • 1 lb baby carrots
  • Hand Full Fresh cilantro chopped

Instructions

  • Optional Marinade:
  • If desired, marinate the turkey with vinegar, oregano, turmeric, and adobo. Refrigerate for a few hours or overnight. This step is optional but adds extra flavor.
  • The Stew:
  • Add turkey pieces to a large pot. Pour in chicken broth and water. Add garlic, sofrito, adobo, tomato paste, olives, pimentos, and all seasonings. Stir well.
  • Bring to a gentle simmer over medium-high heat. Reduce heat to medium or medium-low, cover, and cook for 30 minutes.
  • Stir in potatoes and baby carrots. Cover again and simmer for 1 hour, or until turkey is fork-tender and vegetables are soft.
  • Taste and adjust salt or seasoning if needed.
  • Uncover and simmer for 5–10 minutes to allow the sauce to thicken slightly.
  • Stir in fresh chopped cilantro before serving.

Video

Notes

  • Serve hot with white rice, arroz con gandules, tostones, or crusty bread.
  • Skin can be removed before or after cooking based on preference.
  • This recipe is perfect for using dark meat turkey or leftover holiday turkey pieces.
  • Store left overs in a tight closed lid up to 3 days. Leftovers taste even better the next day!
Servings: 6