Entree: United States – Puerto Rico – Pollo Guisado (Stewed Chicken)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

For the sofrito
- 1 cup (240 g) Puerto Rican sofrito (see below) or homemade version
  - If making homemade sofrito:
    - 1 medium green bell pepper, seeded and chopped — 1 cup (150 g)
    - 1 medium onion, chopped — 1 cup (150 g)
    - 4 cloves garlic — about 1 tbsp (15 g) minced
    - 4 ají dulce or 2 mild sweet peppers, seeded and chopped — about 1/2 cup (75 g)
    - 1/2 cup (15 g) cilantro leaves and culantro (or extra cilantro) loosely packed
    - 1/4 tsp (1 g) salt
For the stew
- 8 bone-in chicken pieces (mix thighs and drumsticks), approx. 3 lb (1.36 kg) total, skin-on or skin-off per preference
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (4 g) garlic powder or 2 cloves garlic, minced — optional if using fresh in sofrito
- 1 packet (0.5 tsp / 1.5 g) sazón con achiote (or 1 tsp annatto powder + pinch of cumin) — optional but traditional
- 2 tbsp (30 ml) vegetable oil or olive oil
- 3 tbsp (45 ml) achiote (annatto) oil or 1 tbsp annatto seeds infused in oil for color — optional
- 1 cup (240 ml) tomato sauce (8 oz / 225 g can)
- 1 tbsp (15 ml) tomato paste (optional, for deeper flavor)
- 1 1/2 cups (360 ml) chicken broth or water
- 2 medium yellow potatoes, peeled and cut into 1 1/2-inch (3–4 cm) chunks — about 1 lb (450 g)
- 2 medium carrots, peeled and cut into 1/2-inch (1 cm) rounds — about 8 oz (225 g)
- 1 bay leaf
- 1/2 cup (75 g) green olives stuffed with pimiento, sliced (optional)
- 1 tbsp (10 g) capers, rinsed (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lime wedges for serving (optional)
- Cooked white rice, for serving (suggested)

Instructions

Short Description:
A classic Puerto Rican pollo guisado: bone-in chicken simmered in a fragrant sofrito-tomato broth with potatoes and carrots until tender. Hearty and savory, it’s traditionally served over white rice to make a complete meal.

Regional Notes:
This Puerto Rican version relies on a bright recaito-style sofrito and common island seasonings (adobo and sazón) and includes potatoes and carrots simmered with the chicken, producing a savory, aromatic stew distinct from other Latin-style guisados. Optional additions like green olives and capers give a slightly briny counterpoint typical of many Puerto Rican home recipes.

1. Prepare the sofrito: if using homemade, place chopped green pepper, onion, garlic, ají dulce (or sweet peppers), cilantro/culantro, and 1/4 tsp salt in a food processor and pulse until a coarse purée forms. Measure out 1 cup (240 g) for the stew; refrigerate any extra for later use.
2. Season the chicken pieces evenly with 1 1/2 tsp salt, 1/2 tsp pepper, and the sazón (if using). Let sit 10 minutes while you heat the pan.
3. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil and achiote oil (if using). When hot, add the chicken pieces skin-side down and brown in batches, about 4–5 minutes per side, until golden (they do not need to be cooked through). Transfer browned pieces to a plate.
4. Reduce heat to medium. In the same pot, add the sofrito and sauté for 3–4 minutes, scraping up browned bits, until fragrant and slightly reduced. If the pot is dry, add another teaspoon of oil.
5. Stir in tomato sauce and tomato paste (if using) and cook 1–2 minutes. Add chicken broth or water and the bay leaf, scraping the bottom to combine. Return the browned chicken pieces to the pot, nestling them into the sauce.
6. Bring to a gentle simmer, cover partially, and reduce heat to low. Simmer for 20 minutes uncovered for juices to concentrate, then check liquid level — add up to 1/2 cup (120 ml) more water if the sauce is too thick or evaporating too fast.
7. Add the potatoes and carrots to the pot around the chicken. Continue to simmer, covered, for another 15–20 minutes, or until the chicken registers 165°F (74°C) near the bone and the vegetables are tender. Stir gently once or twice to ensure even cooking and prevent sticking.
8. Stir in green olives and capers (if using) during the last 5 minutes to heat through. Taste and adjust seasoning with more salt and pepper as needed.
9. Remove and discard the bay leaf. Sprinkle chopped cilantro over the stew and squeeze lime wedges over individual servings if desired.
10. Serve the Pollo Guisado hot over white rice with plenty of the sauce spooned on top. Leftovers keep covered in the refrigerator 3–4 days and often taste even better the next day.