Entree: Puerto Rico – Pollo Guisado (Puerto Rican Stewed Chicken) (Stewed chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 1 green bell pepper, chopped (about 6 oz / 170 g)
- 1 red bell pepper, chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 12 g)
- 1 cup (240 ml) tomato sauce
- 1/2 cup (120 ml) sofrito (fresh or jarred)
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tbsp (15 ml) distilled white vinegar or adobo-style vinegar
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1 bay leaf
- 1/4 cup (40 g) pitted green olives (optional)
- 2 medium potatoes, peeled and cut into 1-inch pieces (about 10 oz / 280 g) (optional)
- 2 tbsp (8 g) chopped fresh cilantro or culantro for garnish

Instructions

1. Season the chicken thighs with salt, pepper, and cumin. Heat the oil in a heavy pot over medium-high heat and brown the chicken on both sides, about 5 minutes per side; remove and set aside.
2. Add the chopped onion and bell peppers to the pot; sauté until softened, about 6–8 minutes. Add the garlic and cook 1 minute.
3. Stir in the sofrito, tomato sauce, vinegar, oregano and chicken stock, scraping up any browned bits.
4. Return the chicken to the pot; add bay leaf, olives (if using) and potatoes (if using). Bring to a simmer, cover and cook over low heat for 30–35 minutes until the chicken and potatoes are tender and the sauce has thickened.
5. Taste and adjust seasoning, discard bay leaf, sprinkle with chopped cilantro and serve hot with white rice and beans.