Pollo Guisado is a braised chicken stew popular in Caribbean and Latin American cuisines.
We've recently made it better by improving our recipe and we can't wait for you to try it. It's the perfect weeknight meal to enjoy with the whole family, plus make a little extra for leftovers. Check out the changes we made below and try this delicious dish out for yourself.
Eat Well.
SERVES 6 SERVING
PREP TIME1 HR 5 MINS
COOK TIME1 HOUR
Pollo Guisado
Chicken Stock
8 oz
Carrots
1/3 cup oz
Onion
1/3 cup
Celery
1/3 cup
Red Bell Peppers
1 cup
Diced Canned Tomatoes
1/2 cup
Tomato Paste
2 tbsp
Yukon Creamer Potatoes
3/4 cup
Dry Oregano
1/4 tsp
Dried Thyme
1/8 tsp
Bay Leaves
1 each
Sofrito
2 oz
Parsley
2 tbsp
Kosher Salt
1 tsp
Marinated Chicken Thighs:
Chicken Thighs - Diced
3 lb
Sunflower Oil
3 tbsp
Ground Annatto Seeds
1/2 tsp
Ground Coriander
1/2 tsp
Granulated Garlic
1/2 tsp
Onion Powder
1/2 tsp
Ground Black Pepper
1/8
Kosher Salt
1 tsp
Cumin
1 tsp
Cayenne Pepper
1/4 tsp
Directions
1. Add diced chicken thighs and seasoning to a bowl. Let marinate for at least an hour to overnight.
2. In a pot over medium-high heat, sear chicken until golden brown on one side then remove and reserve (about 5 minutes).
3. Add tomato paste then saute the mirepoix until onions are translucent, about 3-5 minutes. Add the peppers and potatoes and saute for an additional 2-3 minutes.
4. Add the sofrito and saute until fragrant, about 4-5 minutes.
5. Add diced tomato, chicken, chicken stock, oregano, thyme, and bay leaf. Simmer on medium heat for 1 hour until chicken is tender. Fold in parlsey.
6. Top with extra fresh parsley, serve, and enjoy!
