Pollo Guisado (Chicken Stew, Puerto Rican Style)

This hearty pollo guisado was made using my mom’s recipe (may she rest in peace), but I added a few ingredients she didn’t and shortened the time using my Instant Pot. I will give you how long it’ll take to cook using both pressure cooker and stove top methods. This recipes yields 4-6 servings.

Ingredients

• 6 pieces of chicken thighs
• 1/4 cup olive oil
• 2 heaping Tbsp. sofrito
• 2 Tbsp. minced garlic
• 1 packet each of Sazon de color (to add color to the stew) and regular seasonings (I used the no salt packet without coloring)
• 2 Tbsp. apple cider vinegar
• 1 tsp cumin powder
• 2 Tbsp. adobo
• 1 Tbsp. dry oregano
• 1 Bay leaf
• 1/2 or 4 oz. can of tomato sauce
• 1/4 tsp sugar
• 1/4 cup of stuffed green olives
• 1/2 tsp. capers
• 1 1/2 Tbsp. salt
• 1/2 Black Pepper
• 1 1/2 – 2 cups chicken broth
• 2 small potatoes (peeled and quartered)
• 1/2 cup frozen veggies (Optional. I used the peas, carrots, green beans and corn mix)

1. First, I rinsed and cleaned the chicken and removed the skin to lower the fat content. If you leave the skin on, you can braise (fry) the chicken briefly for about 1-2 minutes per side and then set aside and continue with the following. Note: you can use the chicken fat instead of the oil.

2. In the pressure cooker, turn on the saute feature and add oil. On a stove top, turn on to medium high heat in a pot and add oil.

3. When oil starts to heat up, add the sofrito and cook for about 2 minutes. Next, add the garlic and cook for a 1-2 minutes.

4. Now, add the Sazon packets, vinegar, the cumin, adobo powder, oregano and potatoes and saute for another 1-2 minutes. Pour the tomato sauce and cook for another 1-2 minutes.

5. Finally add the remaining ingredients and cook again for 1-2 minutes, checking the flavor to adjust salt and pepper to taste. Pour the broth, add bay leaf, and allow to simmer for about 2-3 minutes.

6. Stir together all ingredients and finally add chicken. If using the Instant Pot, turn off, place lid and then switch to pressure cook. Set for 15 minutes. Allow for natural release, which takes about 15 minutes. If making on the stovetop, reduce the heat on the stove top, cover and cook for about 25 minutes. Once it’s cooked, add the frozen veggies (optional) and allow to heat through before serving.

Plate up with a side of rice if you like. I hope you give this a try, as it is really tasty, hearty and filling. Buen provecho!