Puerto Rican Chicken (Guisado de Pollo)
Try this Puerto Rican Chicken (Guisado de Pollo) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 tablespoon oil
- cooked white rice for serving
- 1 can (8 ounces) tomato sauce
- 2 tablespoons manzanilla or spanish pimento-stuffed olives
- 1/2 pound potatoes peeled and diced into large chunks
- seasonings: black pepper adobo (i use goya brand), garlic powder and dried oregano to taste
- 3 pounds bone-in chicken thighs and/or legs
- 2 heaping tablespoons sofrito (click link for sofrito recipe
- 1 packet sazã³n with coriander and annatto (aka culantro y a
- 1/2 pound zucchini sliced (about 2 medium squash)(optional)
- 2-3 cups of water or chicken stock
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 13.5000000273894 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 1.74798000354637 g
- Serving Size 1 1 -6 (467g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.647865001314415 g
- Calories 119 calories
Heat oil in caldero or large pot. Meanwhile, season chicken with seasonings to taste. Brown chicken on all sides, then remove from pan.Add sofrito and sauté until soft and fragrant, about 3 minutes. Add tomato sauce and bring to a simmer. Add packet of Sazón, olives, potatoes, zucchini and water or stock. Use more or less water depending how soupy you like it. Season broth liberally with same seasonings used to season chicken. Bring to a boil then taste, broth should taste bold and salty.Add chicken back to pot, lower heat, cover and simmer until cooked through, about 30-45 minutes. Serve over white rice.
