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.
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!