Name: Pollo Guisado
Prep time: 18 min
Cook time: 90 min
Total time: 108 min
Yield: 6 servings
Cuisine: Puerto Rican
Ingredients: 8 pcs bone-in skinless chicken thighs; 1 pcs lime; 1 to taste salt; 1 to taste ground black pepper; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp garlic powder; 0.5 tsp ground annatto; 2 tbsp olive oil; 1 pcs onion; 1 pcs green bell pepper; 1 pcs red bell pepper; 15 g cilantro; 6 cloves garlic; 240 ml tomato sauce; 700 ml chicken broth; 1 leaf bay leaf; 120 g pitted green olives; 500 g potato; 250 g carrot; 300 g white rice

Ingredients

bone-in skinless chicken thighs8 pcs

lime1 pcs

salt1 to taste

ground black pepper1 to taste

ground cumin1 tsp

dried oregano1 tsp

garlic powder1 tsp

ground annatto0.5 tsp

olive oil2 tbsp

onion1 pcs

green bell pepper1 pcs

red bell pepper1 pcs

cilantro15 g

garlic6 cloves

tomato sauce240 ml

chicken broth700 ml

bay leaf1 leaf

pitted green olives120 g

potato500 g

carrot250 g

white rice300 g

Instructions

Squeeze lime juice over the chicken thighs and pat them dry with a paper towel. Mix salt, ground black pepper, cumin, dried oregano, garlic powder, and ground annatto; rub this mixture into the chicken.

For the sofrito, roughly chop the onion, green and red bell pepper, cilantro, and garlic; blend everything with a blender or food processor along with 1 tbsp of olive oil into a coarse paste.

Heat the remaining olive oil in a heavy pot over medium heat. Sear the chicken thighs for 3–4 minutes on each side until golden brown, then transfer to a plate.

In the same pot, cook the sofrito for 3–4 minutes, stirring, until fragrant. Pour in the tomato sauce and chicken broth, add the bay leaf and green olives, and bring to a gentle simmer.

Return the chicken to the pot, add the potatoes and carrots, cover with a lid, and simmer over low heat for 40–50 minutes, until the chicken is fully cooked and the vegetables are tender.

Remove the lid and simmer for another 5–10 minutes to reduce the sauce slightly; taste and add salt if needed. Discard the bay leaf.

Separately, cook white rice according to the package instructions to serve hot alongside the stew.

Divide the pollo guisado among plates, ladle over the sauce, and serve with white rice.

Pollo Guisado

Ingredients

Instructions

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