Stews and Chili Recipes

Pollo Guisado Puerto Rican Chicken Stew

On our recent travels to Old San Juan, Puerto Rico, we were amazed by how friendly everyone was toward us. It’s a beautiful town with warm and genuine people. They taught us how to make mojitos and one of their popular dishes, Mofongo. We loved Puerto Rico so much that we wanted to share this recipe, Pollo Guisado. Thank You for watching our video.

For a FREE recipe copy you can print out click on this link:

Because we live in Southern California, some of the ingredients (aji dulce and fresh culantro) are not readily available. So we substituted with mini sweet peppers and Goya culantro cooking base (found in most major supermarkets). It’s just as delicious and we hope you enjoy this recipe as much as my family does!


• 1 whole raw cut-up chicken (approximately 4-5 lbs.)
• 3 medium potatoes, peeled and cut into medium chunks
• 1/2 cup fresh sofrito* (see recipe below)
• 2 8oz. cans tomato sauce
• 14.5 oz. can chicken broth
• 1/2 cup pimiento green olives (whole or sliced)
• 2 tbsp. canola oil
• 1 packet of Goya Sazon (orange packet with culantro and achiote)
• salt & pepper to taste

*Sofrito Ingredients
• 1 large onion, chopped (brown, white, or yellow)
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 small mini pepper, chopped (or aji dulce peppers, if available)
• 1 bunch fresh cilantro
• 2 tbsp. Goya Recaito Culantro Cooking base (or fresh bunch culantro if available)
• 1 whole peeled garlic bulb, peeled
(Blend together in a food processor or blender)

Puerto Rican Style Adobo Seasoning
• 2 tbsp. salt
• 1 tbsp. paprika
• 2 tsp. ground black pepper
• 2 tsp. dried oregano
• 1 1/2 tsp ground cumin
• 1 tsp. garlic powder
• 1 tsp. chili powder

Cooking Directions:
First, make your sofrito blend and set aside. It will yield about 3 1/2 cups, so you’ll have extra for other dishes. Keep extra sofrito blend refrigerated. It will keep for a a few days. Or you can freeze the excess amount so that you can use it at a later date. Also make your adobo seasoning prior to cooking the chicken.

Cut-up the chicken into sections (legs, thighs, wings, breast, etc.) Season with the homemade adobo seasoning. Then add 2 tbsp. canola oil to large pot. When oil is hot, add the chicken and fry for about 10 minutes, stirring occasionally, until light golden brown. Then add one (cup) of the sofrito mixture. Stir in with the chicken and let cook for another 3-5 minutes. Then add the packet of Goya Sazon, the pimiento olives and tomato sauce. Add the chicken broth and enough water to cover the chicken. Stir well. Let cook uncovered on medium low for about 15-20 minutes, or until the chicken is fork tender. Then add the potatoes and simmer on medium low until the potatoes are completely cooked. Add salt & pepper to your taste.

Garnish with fresh chopped cilantro (optional). Can be served with rice, but it’s delicious on its own!

“No Frills Salsa” Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0 License

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