Mom’s Pollo Guisado, a Puertorican chicken stew I grew up on & now make for my family. I asked her to hand write recipes of my favorite meals she makes. A keepsake to pass down to my kids. I plan on compiling some of my recipes and other family members to create a full family cookbook. That would be so special.
This savory chicken stew is hearty & filled with robust flavor. It is a staple that takes on different variations throughout Latin American countries. I love that it’s a one-pot-meal, making it an easy weeknight dinner or make ahead dish. Here’s how I make it:
**For the chicken I used boneless thighs, but drumsticks/bone in thighs are perfect. •Marinate family pack chicken with 1tsp olive oil, 1tbsp garlic, 1tbsp oregano, 1tbsp paprika & 1tbsp salt
•Slice 1 full onion, green bell pepper, red bell pepper & 3 carrots (can add potatoes)
•Sofrito [cooking base] :in food processor blend 1/2 onion, 1/2 green/red bell pepper, 1/2 bunch of cilantro or culantro, 2tbsp garlic, 1tsp salt, 1tsp olive oil
•Add 1tbsp olive oil to large pot or wok on medium high heat. Add 2tbsp sofrito, 1tbsp tomato sauce, onions, chicken & stir them around for a minute. Then add 2 cups of chicken broth.
•Cover, simmer on low heat for 10 min. Then add the rest of onions, bell peppers, carrots (potatoes if you add)
•Simmer & stir occasionally for another 30 minutes until meat is tender or falling of the bone
•Served with jasmine rice. You can add as much broth as you want.