Pollo Guisado (Chicken Stew) Recipe

Pollo Guisado (Chicken Stew) Recipe
Pollo Guisado (Chicken Stew) Recipe photo by Taste of Home
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Pollo Guisado (Chicken Stew) Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 55 min.

Ingredients

  • 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

Directions

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.
Editor's Note: Look for Goya Sazon, a seasoning blend, in the international foods section.
Originally published as Pollo Guisado (Chicken Stew) in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p100

Nutritional Facts

1 serving: 360 calories, 21g fat (4g saturated fat), 88mg cholesterol, 511mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 29g protein.

  • 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
  1. 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.
  2. 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.
Editor's Note: Look for Goya Sazon, a seasoning blend, in the international foods section.
Originally published as Pollo Guisado (Chicken Stew) in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p100

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