Pollo Guisado Puerto Rican Crockpot Chicken Stew
This pollo guisado Puerto Rican crockpot version braises bone-in chicken with sofrito, potatoes, olives and tomato sauce. It tastes like the stew many families cook on Sundays, with almost no stove time.
6
servings20
minutes6
hoursBone-in chicken stewed with sofrito, potatoes, olives and capers in a seasoned tomato sauce.
Ingredients
3 lb bone-in, skin-on chicken thighs and drumsticks
2 tablespoons adobo seasoning
1 tablespoon olive oil
3/4 cup sofrito
1 packet sazon with culantro and achiote
1 can (8 oz) tomato sauce
1 1/2 lb Yukon Gold potatoes, cut in 1-inch chunks
2 carrots, sliced in thick coins
1/2 cup pimiento-stuffed olives
1 tablespoon capers
2 bay leaves
1 teaspoon dried oregano
1/2 cup low-sodium chicken broth
1 tablespoon white vinegar
2 tablespoons chopped fresh cilantro
Directions
- Pat the chicken dry and rub it all over with the adobo and oregano. Let it sit 15 minutes if you have time.
- Heat the oil in a large skillet over medium-high heat. Brown the chicken skin side down for 4 minutes, then flip for 2 minutes. Work in batches.
- Stir the sofrito, sazon, tomato sauce, broth and vinegar together in the crock.
- Add the potatoes and carrots and stir them into the sauce.
- Nestle the chicken on top, skin side up, and tuck in the bay leaves.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours.
- Check that the chicken reads 165°F near the bone and the potatoes are tender when pierced.
- Add the olives and capers and cook uncovered on HIGH for 15 minutes to thicken the sauce.
- Remove the bay leaves, skim the fat from the top and taste for salt.
- Stir in the cilantro and serve over white rice.
Notes
- Skip browning if you are short on time, but remove the skin first. Use boneless thighs and cut the cook time by an hour. Leftovers taste even better the next day and keep 4 days.
Why this version works
Pollo guisado is a stew built on sofrito, the blend of onion, peppers, garlic and culantro that sits at the base of Puerto Rican cooking. In a slow cooker, the sofrito has hours to soften and spread through the sauce, so every piece of chicken tastes of it. You do not have to babysit a pot on the stove. Each bowl gets a mix of tender meat, soft potatoes and a spoonful of sauce that tastes like home cooking.
Bone-in chicken gives the stew its body. The bones release gelatin into the sauce as it cooks, so it turns silky and clings to the rice. The potatoes soak up the juice and thicken it slightly, and the olives and capers add salty brightness at the end, which is the signature of the dish. If you prefer less fat, you can pull the skin off before serving.
Ingredient notes
Chicken: Use bone-in thighs and drumsticks for the best flavor. Breasts dry out in a long cook, so avoid them here. Thighs are the best value, and drumsticks add extra bone for the sauce.
Sofrito: Use homemade or a good jarred or frozen one from the Latin foods aisle. It is the heart of the dish. If you cannot find it, blend onion, green pepper, garlic and cilantro.
Sazon: The packet adds the golden color and a salty, garlicky flavor. Check that it contains achiote. A pinch of turmeric and cumin is a quick stand-in if you have none.
Olives and capers: Pimiento-stuffed olives and a spoonful of capers give the salty tang that makes the stew taste right. Rinse the olives lightly if you want less brine in the sauce.
Yukon Gold potatoes: They hold up for hours and turn creamy, unlike russets, which fall apart. Cut them in even chunks so they cook at the same speed.
Tips for the best result
Brown the chicken: This is the most common mistake to skip. A few minutes in the pan builds color and a deeper flavor in the sauce. Dry skin browns better, so pat well.
Add olives late: Long heat makes them mushy and bitter, so stir them in for the last 15 minutes. Do not stir them hard or they will break.
Skim the top: Chicken thighs release fat. Spoon off the surface before serving for a cleaner, brighter sauce. Cold stew is the easiest to skim, so chill it overnight if you can.
Swaps and variations
Add a handful of green pimiento peppers or a little diced ham for more flavor. Replace potatoes with calabaza or yuca for a more traditional touch. Use a splash of white wine in place of the vinegar if you have it. A little hot sauce at the table suits those who like a kick.
Do not add the potatoes cut small. They turn to paste during a 6 hour cook and the stew becomes starchy.
What to serve with it
Serve over hot white rice, with a side of red beans or pigeon peas. A simple salad of avocado and tomato goes well with the rich sauce. Fried sweet plantains on the side are a nice contrast. Warm tortillas or crusty bread also soak up the sauce.
Storing, freezing and reheating
Cool and refrigerate for up to 4 days. The flavor improves overnight, and the sauce thickens, so add a splash of water or broth when reheating. Remove the bay leaf before storing.
Freeze for up to 3 months in portions, with the potatoes if you do not mind a softer texture. Thaw overnight, then warm gently on the stove. Add water, not oil, if it looks dry.
Pollo Guisado Puerto Rican Crockpot Chicken Stew at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 15, led by bone-in, adobo seasoning, olive oil, sofrito
Tips for Pollo Guisado Puerto Rican Crockpot Chicken Stew
Skip browning if you are short on time, but remove the skin first. Use boneless thighs and cut the cook time by an hour. Leftovers taste even better the next day and keep 4 days.
Pollo Guisado Puerto Rican Crockpot Chicken Stew FAQ
How long does Pollo Guisado Puerto Rican Crockpot Chicken Stew take?
Pollo Guisado Puerto Rican Crockpot Chicken Stew takes 6 hours of cooking after 20 minutes of prep.
How many people does Pollo Guisado Puerto Rican Crockpot Chicken Stew serve?
This recipe makes 6 servings.
What do I need to make Pollo Guisado Puerto Rican Crockpot Chicken Stew?
15 ingredients, led by bone-in, adobo seasoning, olive oil, sofrito. Amounts are in the recipe card above.
