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5 from 1 vote

Pollo Guisado (Puerto Rican Chicken Stew)

This dish is very similar our Puerto Rican Steak and Beans recipe but is made with bone-in chicken thighs and potatoes same deep flavors from the sofrito and tomato base. Making it here in the United States we alter the recipe to fit our taste buds while keeping traditional flavors.
Puerto Ricans proudly refer to their cooking as comida criolla. This literally means Creole food, but it really refers to the island's rich history and mix of cultures—native, Spanish, and African—that make up the traditional cooking on the island
Prep Time15 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 45 minutes
Servings: 8
Calories: 588kcal

Ingredients

  • 8 chicken thighs Bone In & Skinless
  • 3 Russet Potatoes Large/ peeled cut into cubes
  • 6 oz Chourico or Chorizo
  • 1 Onion White or Yellow / Diced
  • 1 Bell Pepper Dice
  • 4 Garlic Cloves Minced
  • 4 oz Tomato Paste
  • 12 oz Recaito  Goya
  • 12 oz Sofrito Goya
  • 3 Cups Water
  • 1 Tbsp Chicken Boullion or 1 Bullion Cube
  • 30 oz Kidney Beans Sub for Pink Beans
  • 30 oz Cannellini Beans
  • 1 Tbsp Olive Oil
  • 1/2 Cup Cilantro Fresh / Chopped
  • 1 Tbsp Black Pepper

Instructions

  • Add olive oil to stew pot and set on medium high heat, add cook chicken for 5 minutes on each side until lightly brown.
  • Add Chourico, Onion and Peppers & garlic to the pot , stir to ensure the garlic does not burn. Cook for 5 minutes, then add the tomato paste (mixing well) cook for another 5 minutes
  • Next step add the Sofrito, Recaito & water (for this step I just fill the empty jars with water getting all those good flavors out and not wasting a penny.
    Stir and cover with lid, reduce heat down to medium and cook for 45 minutes
  • This next step is optional- remove chicken from pot, allow to cool for 15 min and remove meat from bone
  • Add raw diced potatoes, stir and cover for another 30 minutes
  • Add chicken back to pot with bullion, black pepper and reduce heat to low. Cover and cook for 1 hr
  • Lastly add drained beans to the pot, keep on low and cook for the final 1hr (stirring every 20-30 min to ensure beans do not stick to bottom of pot and burn.
  • Remove lid, turn heat off and add chopped cilantro

Notes

Serve over white rice, and lime wedge . If you like heat add some of your favorite hot sauce. 

Nutrition

Calories: 588kcal | Carbohydrates: 63g | Protein: 40g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1.628mg | Potassium: 1.307mg | Fiber: 17g | Sugar: 4g | Vitamin A: 843IU | Vitamin C: 30mg | Calcium: 156mg | Iron: 8mg