Pollo Guisado, a hearty Puerto Rican chicken stew seasoned with aromatic spices, tomato, and sofrito, is perfect for cold evenings.
Loaded with tomatoes and green olives, pollo guisado is a hearty, fall-off the bone braised chicken dish popular throughout Latin America and the Caribbean, and particularly in Puerto Rico. Almost every version starts with sofrito, a fragrant mixture of bell pepper s, onions, garlic, and cilantro or culantro, finely chopped or blended into a paste. This recipe makes extra sofrito, so you can freeze it to jump-start future soups, stews, and more.
We like the Loisa brand, a combination of sea salt, garlic powder, turmeric, black pepper, and oregano, but any store-bought mix will work. For the chicken, we use skin-on, bone-in chicken thighs, but you could also use drumsticks. Avoid boneless chicken and white meat . Often served with white rice or tostones , pollo guisado tastes even better the next day. Garnish bowls with fresh cilantro and lime wedges. For a beefier version, try carne guisada, a Tex-Mex beef stew with Puerto Rican roots.
Main Dairy-Free Gluten-Free Nut-Free Make Ahead Braise Puerto Rican Latin American Chicken Thigh Bell Pepper Cilantro Canned Tomato Olive Fall Winter
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