Pollo Guisado

Oct 25, 2022 7:37:50 PM Carly Hanellin

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 TIME 1 HR 5 MINS
COOK TIME 1 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!

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