Go Back
–+ servings
overhead view of a bowl of pollo guisado with white rice
Olga

Pollo Guisado, the Latin Chicken Stew I Make with Sofrito (Recaito)

No ratings yet
Bone-in chicken braised in a tomato and recaito sauce with creamer potatoes, finished in one pot and served over white rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 295
Ingredients Equipment Method Nutrition

Ingredients
  

For the chicken
  • 2.5 lbs bone-in chicken thighs and drumsticks skin removed
  • Juice of 1/2 lime
  • 1/2 tsp adobo
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp ginger powder
  • 1/2 tsp onion powder
  • 1/8 tsp white pepper
  • 1/2 packet sazon
For the stew
  • 2 tbsp extra virgin olive oil
  • 1 medium onion finely diced
  • 1/2 red bell pepper diced
  • 1 tbsp recaito
  • 1/2 tsp adobo
  • 1/2 packet sazon
  • 1/2 tsp oregano
  • 2 bay leaves
  • 1 tbsp tomato paste
  • 1 can 8 oz tomato sauce
  • 1 box 32 oz low sodium chicken broth
  • 12 oz yellow creamer potatoes quartered
  • Cilantro to garnish
  • Parsley to garnish

Equipment

  • 1 Chef Knife
  • 1 Wooden Cutting Board
  • 1 Dutch Oven
  • 1 Wooden Spoon

Method
 

  1. Clean the chicken. Remove the skin. Rinse the pieces in water and apple cider vinegar, then drain well.
  2. Season it. Squeeze the lime over the chicken, then season with the adobo, onion powder, white pepper and half the sazon. Coat with a tablespoon of olive oil and let it sit 5 to 10 minutes.
  3. Sear. Heat the remaining tablespoon of olive oil in a Dutch oven over medium-high. Sear the chicken lightly on both sides, then remove to a plate.
  4. Start the base. Add the onion to the same pot and cook until lightly translucent. Add the red pepper and cook a few minutes more.
  5. Bloom the spices. Stir in the recaito, the remaining adobo and sazon, the cumin, ginger powder, oregano and bay leaves. Cook about 2 minutes.
  6. Build the sauce. Add the tomato paste and cook it down. Pour in the tomato sauce and cook 2 to 4 minutes.
  7. Coat the chicken. Return the chicken to the pot and turn it in the sauce about 2 minutes a side.
  8. Simmer. Pour in enough chicken broth to just cover the chicken. Add the potatoes and the carrots if you're using them. Bring to a simmer, cover, and cook 45 minutes to 1 hour.
  9. Finish. Remove the bay leaves. Garnish with cilantro and serve over white rice.

Nutrition

Calories: 295kcalCarbohydrates: 18gProtein: 33gFat: 10gSaturated Fat: 2gCholesterol: 115mgSodium: 545mgPotassium: 760mg

Tried this recipe?

Let us know how it was!