Puerto Rican Pollo Guisado | Chicken Stew
Print Recipe
Equipment
- 1 Pot with lid
- cooking utentsils
- measuring cups and spoons
Ingredients
- 6-8 Chicken Drums Sticks You can take the skin off and cut into the meat if you'd like
- 1 large Peeled and Diced Potato
- 1 small Sliced Onion
- 1 cup carrots
- 1 8 oz can tomato sauce
- 1 tsp oregano
- 1 tbsp adobo
- 2-3 minced garlic cloves
- 2 tbsp vinegar
- Fresh Cilantro to taste- I used about 1/4 cup
- 2-3 tbsp oil
- 2-3 tbsp sofrito
- 1 1/2 cup water
- 2 bay leaves optional
Instructions
Making the Chicken Marinade
- To the chicken add 2 tbs of vinegar, 1tbs of adobo, 1 tsp of olive oil, 1tsp of oregano and 2 tbs of sofrito.
- Mix everything well into the chicken drumsticks.
- Let chicken marinade for at least 30 minutes (you can marinade ahead of time and it the day before and let it sit in the fridge)
Cooking the chicken stew
- Place the pan/pot on the stove at a medium heat.
- Cover the bottom of the pot with oil.
- Brown the chicken thighs for about 3 minutes on each side.
- Save the remaining marinade to add later.
- Add the can of tomato sauce, water and remaining marinade on top of he chicken and work it around it.
- Add cilantro, garlic, potatoes, onions, carrots and bay leaves.
- Bring stew up to a boil.
- Once stew comes to a boil, cover the pot with the lid and lower the heat to low.
- Cook stew for 45-60 minutes until desired tenderness of chicken and vegetables.
- Once the chicken stew is done, serve it over some white rice and enjoy the party in your mouth!
Video
Notes
Like I always love to mention, there is not just one way of making this recipe. Everyone has their own special touch. Feel free to modify and add more or use less of the seasonings I listed on this recipe.
Servings: 6