Easy Pollo Guisado
Take a culinary trip to the Caribbean with this Easy Pollo Guisado, a comforting and flavorful one-pot chicken stew. Tender, bone-in chicken pieces are browned to perfection before being simmered in a rich sauce made with sofrito, crushed tomatoes, and a blend of aromatic spices like cumin and oregano. Hearty chunks of potatoes and carrots soak up the vibrant flavors, making this dish a satisfying meal in itself. Ready in just an hour with minimal prep time, this recipe is perfect for busy weeknights or a cozy family dinner. Serve it alongside fluffy white rice or crusty bread to savor every drop of the savory sauce. Bursting with bold, authentic flavors, this classic Latin-inspired dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 lbs bone-in chicken pieces (drumsticks, thighs, or a mix)
- 1 lime (for cleaning the chicken)
- 1 tbsp adobo seasoning
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 medium bell pepper (red or green), diced
- 3 garlic cloves, minced
- 1 cup crushed tomatoes
- 2 cups chicken broth
- 2 tbsp tomato paste
- 1 cup sofrito (homemade or store-bought)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 2 tbsp cilantro, chopped (optional for garnish)
- 1 tsp salt (adjust to taste)
Instructions
1. Rinse the chicken pieces under cold water and rub them with the juice of one lime to clean. Pat dry with paper towels.
2. Season the chicken with adobo seasoning and black pepper. Set aside to marinate while you prepare the rest of the ingredients.
3. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides for about 5 minutes. Remove the chicken and set aside.
4. In the same pot, add the diced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
5. Stir in the crushed tomatoes, chicken broth, tomato paste, and sofrito. Mix well to combine.
6. Add the cumin, oregano, and bay leaves. Return the browned chicken pieces to the pot and stir gently to coat them in the sauce.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes.
8. Add the cubed potatoes and sliced carrots to the pot. Stir to combine, ensuring that the vegetables are submerged in the sauce.
9. Cover and continue simmering for an additional 20-25 minutes, or until the chicken is tender, the potatoes are soft, and the sauce has thickened slightly.
10. Taste the sauce and adjust salt as needed. Discard the bay leaves before serving.
11. Garnish with chopped cilantro, if desired, and serve alongside white rice, beans, or crusty bread.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 11.1 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1496 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
