Pollo guisado, or chicken stew, is a staple Latin-American dish known for its tender, fall-off-the-bone chicken and fragrant spices that come together to create a comforting meal.
The simplicity of the dish makes for an everyday staple in the Caribbean especially in Dominican Republic, Puerto Rico and Cuba with variations in Central and South American countries. The dish emerged over multiple centuries, spanning from the 1500s-1800s, with roots in Spanish, Taíno and African influence.
The chicken paired with sofrito, onions, peppers and potatoes is gently simmered in a tomato-based gravy and served over a plate of rice.
The version of pollo guisado that we recognize today became more prominent around the 18th century.
If you’d like to make this recipe for yourself, follow the steps below!
Ingredients
- 8-10 chicken drumsticks
- Adobo
- Cumin
- Oregano
- Paprika
- Onion powder
- Garlic powder
- Salt and pepper, to taste
- 5-6 garlic cloves, minced
- Oil, for frying
- Sofrito
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 8oz tomato sauce
- 1 chicken bouillon cube
- 2 1/2 cups water
- 3 russet potatoes, peeled and chopped
- Cilantro, for garnish
Recipe
- Prep chicken by cleaning with lemon juice and vinegar. Pat dry and add to a bowl.
- Add the spices and fresh garlic to the chicken and mix. Allow to marinate for an hour, up to overnight. (the longer the better!)
- In a large pan, add oil. Once hot, add the chicken and sear, making sure to brown all sides. Remove and set aside.
- Add the sofrito and cook until fragrant, about 30 seconds.
- Add the onion and peppers and cook for 2-3 minutes until softened.
- Add the tomato sauce and bouillon cube and stir until the cube is fully dissolved.
- Add the chicken back in. Cover with water. Cover and allow to simmer for 20 minutes.
- Add the potatoes and cover. Let simmer for an additional 20 minutes.
- Make sure the sauce has thickened and the chicken is cooked through. Allow to cook longer if needed.
- Add fresh chopped cilantro, stir and serve!
