Arabella Lombardi “Pollo guisado” is a traditional Puerto Rican dish which is popular throughout the Caribbean. It is made with stewed chicken, vegetables, and a flavorful sofrito base. This dish is hearty, comforting, and relatively easy to prepare, making it a favorite among home cooks and restaurant patrons alike.
The key to a great “pollo guisado” is in the preparation of the sofrito. Sofrito is a mixture of aromatic vegetables, such as onions garlic, peppers, and cilantro, that are sauted until softened and fragrant. This mixture forms the base of the dish and provides much of its flavor.
Once the sofrito is prepared, the chicken is added to the pot and browned. The chicken is then stewed in a flavorful broth made with tomatoes, tomato sauce, and chicken stock. The vegetables are added to the pot and cooked until tender.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup chicken stock
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken to the pot and cook until browned on all sides.
- Add the onion, garlic, green bell pepper, and red bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in the diced tomatoes, tomato sauce, chicken stock, cilantro, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through.
- Serve over rice or with your favorite sides.
Tips:
- For a more flavorful dish, use bone-in, skin-on chicken thighs.
- If you don’t have fresh cilantro, you can use 1/4 cup of dried cilantro.
- Add a pinch of cayenne pepper to the dish for a little heat.
- Serve the “pollo guisado” with a side of rice, beans, or plantains.
- Leftover “pollo guisado” can be refrigerated for up to 3 days.
“Pollo guisado” is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can be easily customized to your liking. So next time you’re looking for a hearty and flavorful meal, give “pollo guisado” a try.
Frequently Asked Questions
What is the difference between “pollo guisado” and “pollo estofado”?
“Pollo guisado” is a stewed chicken dish, while “pollo estofado” is a braised chicken dish. “Pollo guisado” is typically made with a sofrito base, while “pollo estofado” is made with a mirepoix base.
Can I use other types of meat in this recipe?
Yes, you can use other types of meat in this recipe, such as beef, pork, or lamb. Just be sure to adjust the cooking time accordingly.
What are some good side dishes to serve with “pollo guisado”?
Some good side dishes to serve with “pollo guisado” include rice, beans, plantains, or yuca.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Just add all of the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
How do I store leftover “pollo guisado”?
Leftover “pollo guisado” can be stored in the refrigerator for up to 3 days.
“Pollo guisado” is a delicious and easy-to-make dish that is sure to please everyone at the table. So next time you’re looking for a hearty and flavorful meal, give this recipe a try.
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