Packed with tomatoes and green olives, pollo guisado (Spanish for chicken stew) is a hearty, fall-off the bone braised chicken meal popular throughout Latin America and the Caribbean, and especially in Puerto RicoPractically every variation begins with sofrito, an aromatic mix of bell peppers, onions, garlic, and cilantro or culantro, carefully sliced or mixed into a paste. This dish makes additional sofrito, so you can freeze it to jump-start future soups, stews, and more. (Read the essay behind this specific variation from author Jacqueline Woodson.)
The other powerhouse in our pollo guisado dish is adobo flavoringWe like the Loisa brand namea mix of sea salt, garlic powder, turmeric, black pepper, and oregano, however any store-bought mix will work. For the chicken, we utilize skin-on, bone-in chicken thighshowever you might likewise utilize drumsticks. Prevent boneless chicken and breast meat (skinless chicken breasts simply can’t compare to the depth and richness of dark meat).
Typically served with white rice or tostones (fried green plantains), pollo guisado tastes even much better the next day. Garnish bowls with fresh cilantro and lime wedges.
For a beefier variation, attempt carne guisadaa Tex-Mex beef stew with Puerto Rican roots. More of our finest chicken dishes, right by doing this →
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Components
6 portions
Sofrito
1
medium green bell pepper, ribs and seeds got rid of, coarsely sliced
1
medium red bell pepper, ribs and seeds eliminated, coarsely sliced
1/2
little lot cilantro, entrusts tender stems chosen
6
garlic cloves
2
Tablespoon. extra-virgin olive oil
1
Tablespoon. Diamond Crystal or 1 3/4 tsp. Morton kosher salt
Stew and Assembly
4
tsp. ground cumin
1
Tablespoon. powdered adobo flavoring (ideally Loisa)
1
tsp. ground turmeric
1
tsp. paprika
8
skin-on, bone-in chicken thighs (about 3 pound.)
1
Tablespoon. extra-virgin olive oil
1
medium onion, carefully sliced
4
garlic cloves, carefully sliced
1
Tablespoon. tomato paste
1
8-oz. can tomato sauce
2 1/2
cups low-sodium chicken broth
1
cup pitted manzanilla olives
Kosher salt
Steamed rice, cilantro entrusts to tender stems, and lime wedges (for serving)
Preparation
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Sofrito
Action 1
Pulse 1 medium green bell pepper, ribs and seeds eliminated, coarsely sliced 1 medium red bell pepper, ribs and seeds got rid of, coarsely sliced 1/2 little lot cilantro, entrusts to tender stems selected 6 garlic cloves 2 Tbsp. extra-virgin olive oiland 1 Tbsp. Diamond Crystal or 1 3/4 tsp. Morton kosher salt in a food mill till a coarse purée kinds. (Makes about 2 1/4 cups.)
Do ahead: Sofrito can be made 3 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 1 month.
-
Stew and Assembly
Action 2
Blend 4 tsp. ground cumin 1 Tbsp. powdered adobo flavoring 1 tsp. ground turmericand 1 tsp. paprika in a little bowl. Sprinkle half of spice mix all over 8 skin-on, bone-in chicken thighs (about 3 pound.)
Action 3
Heat 1 Tbsp. extra-virgin olive oil in a big Dutch oven or other heavy pot over medium. Operating in batches, set up chicken, skin side down, in pot and cook, undisturbed, till skin is golden brown, 8– 10 minutes. Turn over and prepare till opposite is browned, about 5 minutes. Transfer chicken to a plate.
Action 4
Include 1 medium onion, carefully slicedand 4 garlic cloves, carefully slicedto pot and prepare, stirring typically, till onion is softened and clear, about 5 minutes. Include 1 Tbsp. tomato paste and cook, stirring, 1 minute. Stir in 1/2 cup sofrito and staying spice mix and cook, stirring, till aromatic and mix is a little darkened, about 3 minutes. Gather one 8-oz. can tomato sauce and 2 1/2 cups low-sodium chicken broth; stir to integrate, scraping up any browned bits adhered to bottom of pot.
Action 5
Return chicken pieces to pot, setting up skin side up, and bring stew to a simmer. Cover with a cover and cook, changing heat as required to preserve a simmer, till chicken is prepared through, 25– 30 minutes.
Action 6
Discover pot and stir in 1 cup pitted manzanilla olivesSimmer, stirring sometimes, up until stew is a little lowered, about 5 minutes. Eliminate from heat. Taste stew and season with kosher salt if required.
Action 7
To serve, divide steamed rice amongst bowls and ladle stew over; top with cilantro entrusts tender stemsServe with lime wedges
Do ahead: Stew (without cilantro) can be made 3 days ahead. Let cool; cover and chill. Include cilantro prior to serving.
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