Stewed Chicken (Pollo Guisado) is a very popular dish in Puerto Rico. The Stewed Chicken (Pollo Guisado) is slow cooked in a tropical sauce along with herbs, vegetables and condiments. A hearty and flavorful meal that will definitely satisfied your palate especially when served with white rice and slices of avocado.
The chicken parts are coated with a combination of seasonings and then marinated for several hours or overnight. When it is time to stew the chicken, some individuals like to sear the meat but I prefer to submerge the chicken parts in liquid with other vegetables and condiments to absorb all the flavors.
For this recipe, I will be using my favorite cuts of chicken, the bone-in skinless thighs and drumsticks. They are considered the darker cut of chicken and will, therefore, provide a richer and juicier flavor compared to the chicken breast. The chicken breast is considered the white meat and will not be as moist as the dark meat. However, you can use the chicken parts of your preference.
Mixing the Condiments for Stewed Chicken!
In this bowl, add 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ½ teaspoon of cumin, 1 teaspoon of lite salt and ½ teaspoon of black pepper.
Using a whisk, mix all the ingredients until well blended.
Seasoning the Chicken Parts!
These are bone-in skinless (3) chicken thighs and (3) drumsticks that have been rinsed and patted dry with paper towels.
NOTE: You can purchase the chicken with skin if you prefer.
Add the seasonings to the chicken.
Coat the chicken parts evenly, using your hands. Cover with lid and refrigerate for 4 hours or overnight.
Cutting the Other Vegetables!
Peel at least 3 to 4 potatoes and then cut each potato into quarters.
Cut baby carrots (at least 1 cup) that were purchased peeled in half.
Adding the Ingredients to Saucepan!
I used fresh cilantro and culantro (recao) in the stewed chicken. These two herbs are cousins (son primos). They are shaped differently but are similar in flavor. However, the culantro (recao) has a stronger aroma. I cut 3 sprig of cilantro and 4 culantro (recao) leaves.
NOTE: Click on this link for more information about Culantro.
In a 4-quart saucepan, add the following ingredients: 1 can (8 ounces) of Coors light beer (you use the brand of your preference), ½ cup of chopped onions, 3 sprigs of chopped cilantro, 3 to 4 culantro (recao) leaves, cut into halves, 2 tablespoons of annatto oil, 20 pimiento stuffed green olives, cut into halves and 2 minced garlic cloves.
NOTE: Click on this link for more information on How to Prepare Annatto Oil.
The other alternative to Annatto Oil is adding 2 tablespoons of Extra Virgin Olive Oil and 1 seasoning envelop with coriander and annatto. If you prefer not to use the seasoning packet then click on this link to learn how to create your own Special Blend of Seasonings.
Continue with adding 1 cup of tomato sauce, 2 tablespoons of sofrito, ½ teaspoon of oregano leaves, 1 teaspoon of lite salt or to taste and 2 to 3 bay leaves.
Adding the Chicken Parts!
Stir until well blended and simmer the ingredients for 2 to 3 minutes.
After 2 to 3 minutes of simmering, stir the ingredients and place the chicken thighs and drumsticks into the saucepan (caldero).
NOTE: Don’t worry about the alcohol in the beer because it will completely evaporate by the time this dish is done.
Pour sufficient water to cover the chicken parts.
Once the water is poured into saucepan, stir well and bring the liquid to a boil.
Simmering the Stewed Chicken!
When the liquid is boiling, reduce heat to low. Cover saucepan with lid and simmer for 30 minutes.
After 30 minutes of simmering, add the potato chunks and 1 cup of the baby carrots into saucepan. Stir well. Cover saucepan with lid and simmer until the carrots and potatoes are tender. At this point, you can also check if you need to add more salt or other condiments.
Check the potato chunks to see if they are fork tender after 20 minutes of simmering.
The baby carrots are also fork tender.
Since I prefer a thicker sauce, I am going to increase the heat to medium and continue cooking with saucepan uncovered until the sauce has the thickness of my liking. Otherwise, the Stewed Chicken (Pollo Guisado) is done!
Checking the Consistency of Sauce!
This time the sauce has the right consistency of thickness.
The meat is absolutely tender.
The Stewed Chicken (Pollo Guisado) is ready.
Keep in mind that as the Stewed Chicken remains in the pot, the vegetables will absorb more of the liquid and the sauce will become even thicker.
The Stewed Chicken (Pollo Guisado) is served with white rice. The chicken and vegetables are coated with the creamy tropical sauce.
Click on the button below to watch my YouTube video on How to Prepare Stewed Chicken (Pollo Guisado)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
A delicious stewed chicken that is slow cooked in a tropical sauce along with vegetables. A hearty and flavorful meal that will definitely satisfied your palate.
- 1 teaspoon onion powder
- 1 teaspoon of garlic powder
- ½ teaspoon of cumin
- 1 teaspoon of lite salt
- ½ teaspoon of black pepper
Tomato-Oil Based Sauce
- 1 can of beer (Coors light or brand of your preference)
- ½ cup of chopped onions
- 3 sprigs chopped cilantro
- 3 to 4 culantro (recao) leaves, cut into halves
- 2 tablespoons of annatto oil
- 20 pimiento stuffed green olives, cut into halves
- 2 minced garlic cloves
- 1 cup of tomato sauce
- 2 tablespoons of sofrito
- ½ teaspoon of oregano leaves
- 1 teaspoon lite salt or to taste
- 2 to 3 bay leaves
- 3 skinless chicken thighs, rinsed and patted dry
- 3 skinless chicken drumsticks, rinsed and patted dry
- Sufficient water to cover chicken in saucepan
- 3 large potatoes, cut into quarters
- 1 cup baby carrots, cut into halves
- In a small bowl, mix marinating ingredients. Coat the chicken parts evenly with marinade.
- Cover with lid and refrigerate for 4 hours or overnight.
- In a 4-quart saucepan, add all the ingredients for the tomato-oil based sauce and stir well.
- Simmer for 2 to 3 minutes.
- Add the chicken parts to saucepan and pour sufficient water to cover the chicken. Stir well.
- Bring the liquid to a boil.
- Once the water is boiling, reduce heat to low and simmer for 30 minutes. Cover saucepan with lid.
- Place the potato chunks and carrots in saucepan and stir. Cover saucepan with lid and simmer until the vegetables are tender for approximately 20 to 30 minutes.
- If you prefer a thicker sauce, then continue cooking with saucepan uncovered until the sauce has the thickness of your preference.
- Category: Stews
- Method: Simmering
- Cuisine: Puerto Rican
Keywords: Pollo Guisado, Stewed Chicken