Pollo Guisado (puerto Rican Chicken Stew) Includes Slow Cooker Version!
Pollo Guisado is a flavorful and comforting Puerto Rican chicken stew that combines tender chicken, vibrant vegetables, and a rich sauce. This slow cooker version makes it easy to prepare and allows the flavors to meld beautifully over time. Perfect for those busy weeknights!
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 large mixing bowl
- 1 wooden spoon
Ingredients
- 2 lbs bone-in chicken pieces legs, thighs, or breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- ½ cup tomato sauce
- 1 cup chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 bay leaf
- ¼ cup chopped fresh cilantro for garnish
Instructions
- In a large mixing bowl, season the chicken pieces with salt, black pepper, cumin, oregano, and paprika.
- Heat olive oil in a skillet over medium heat. Brown the chicken pieces for about 5 minutes on each side, then transfer them to the slow cooker.
- In the same skillet, add chopped onion, bell pepper, and garlic. Sauté for about 3-4 minutes until the vegetables are softened.
- Add the chopped tomatoes, tomato sauce, chicken broth, and chickpeas to the slow cooker, mixing well to combine.
- Place the bay leaf on top, cover, and set the slow cooker to low for 4 hours, or until the chicken is tender and fully cooked.
- Once done, remove the bay leaf and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro.
Notes
Serve this stew with white rice or crusty bread for a complete meal.
You can substitute the chickpeas with potatoes for a heartier version.
For a spicier kick, add chopped jalapeños or a dash of hot sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.