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Pollo Guisado (Chicken Stew)

 Pollo Guisado (Chicken Stew)
Featuring a pretty golden-red color and comforting flavor, this chicken stew will be a welcome entree at any celebration. It's perfect for pairing with red beans and rice.
6 ServingsPrep: 15 min. + marinating Cook: 55 min.


  • 1/2 cup Sofrito
  • 2 bay leaves
  • 1 envelope Goya Sazon with coriander and annatto
  • 1 teaspoon adobo seasoning
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 3 tablespoons canola oil
  • 2 medium potatoes, peeled and cubed
  • 1/2 cup water
  • 1/2 cup tomato sauce


  • In a large resealable plastic bag, combine the first four
  • ingredients. Add the chicken; seal bag and turn to coat. Refrigerate
  • for at least 8 hours or overnight.
  • In a large nonstick skillet, brown chicken in oil. Stir in the
  • potatoes, water and tomato sauce. Bring to a boil; cover and simmer
  • for 45-60 minutes or until chicken is tender. Add additional water
  • if necessary. Discard bay leaves before serving. Yield: 6 servings.
Nutritional Facts: 1 serving equals 360 calories, 21 g fat (4 g saturated fat), 88 mg cholesterol, 511 mg sodium, 12 g carbohydrate, 1 g fiber, 29 g protein.

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Pollo Guisado (Chicken Stew) (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.