Pollo Guisado (Puerto Rican Chicken Stew)
Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew packed with flavor that's easy to make and ready to devour in under an hour.
Ingredients
Main ingredients
- 1.5 lb chicken thighs boneless and skinless
- 2 teaspoon adobo all-purpose seasoning
- 2 tablespoon cooking oil
- 1 yellow onion diced large
- 3 cloves garlic finely chopped
- ½ cup sofrito
- 8 oz tomato sauce
- 1 packet sazón seasoning with annatto
- 2 bay leaves
- 2 teaspoon dried oregano
- ¼ cup manzanilla olives pimiento-stuffed
- 1 large potato diced 2-inch chunks
- 2 large carrots cut in ¼-inch rounds
- 3 cups chicken stock
Instructions
Instructions
- Heat up the cooking oil in your pressure cooker’s pot over medium heat. Gotta get that base ready.
- Add the chicken thighs and brown 'em up on all sides. This takes about 5 to 7 minutes and seals in flavor.
- Toss in the diced onion and chopped garlic. Cook until the onions get translucent, usually 3 to 4 minutes.
- Stir in the sofrito and pour the tomato sauce right in. Mix it well so everything’s in the groove.
- Sprinkle in the adobo, sazón, bay leaves, and oregano. Give it a good stir to spread out those spices.
- Pour in enough water to cover the chicken—usually about 1 to 2 cups. Then add the olives, potatoes, carrots, and chicken stock.
- Lock the lid tight and make sure that sealing ring is in place. Let the pressure build until you hear that nice valve hiss.
- Cook on high pressure for about 30 minutes. When time’s up, do a quick release to stop cooking right away. Pull off the lid carefully and take out those bay leaves before serving.
Notes
Serve warm and enjoy with bread to soak up the delicious stew.