Easy Puerto Rican Chicken Stew - Pollo Guisado
Looking for an absolutely mouth-watering, quick comfort food tonight? Look no more! This traditional Puerto Rican chicken stew (pollo guisado) checks all the boxes. With meat that falls off the bone and flavorful broth, it will be hard to believe how quick and easy it is to make. Everyone will be going for seconds!
Equipment
- 1 Electric Pressure Cooker/Instant Pot
- 1 Wooden spoon
- 1 Slow cooker/Crockpot
- 1 Frying pan or skillet
Ingredients
- 4-6 chicken breasts or bone-in chicken thighs
- 1 large or 2 medium potatoes chopped (peeling is optional)
- 2 carrots chopped
- 1/3 cup homemade sofrito
- 1 packet sazon con culantro y achiote
- 1 ham or chicken bouillon cube/packet
- 1 cup chicken broth or stock*
- 2 tbsp tomato paste
- salt and pepper to taste
- Adobo seasoning to taste optional
- 2 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes optional
- 2 bay leaves
- 1-2 tbsp olive oil
- green olives optional
- 1/4 cup cilantro or Italian parsley freshly chopped
Instructions
Instant Pot Chicken Stew Recipe
- Turn on your Instant Pot and set it to sautémode.
- Pat dry chicken pieces (thighs or breasts) and use Adobo seasoning to season chicken on both sides.
- Once your Instant Pot is hot, add oil. Then, add your chicken thighs and allow them to cook for about three minutes on each side. If they take up the entirety of the pot, make in two batches.
- Once the chicken is seared, set aside on a warm plate.
- To the pot, add 1/3 cup of sofrito, 1 packet of sazon, 1 hambouillon cube, 2 teaspoons of oregano, ½ teaspoon of onion powder, ½ teaspoonof garlic powder, ¼ teaspoon red pepper flakes, bay leaves, and your chicken stockor broth.
- Use a wooden spoon to stir and deglaze the bottom of the pan. This will allow you to get all those yummy chicken pieces and flavor out.
- Add the carrots and potatoes and coat well with your sofrito base.
- Place the chicken in a single layer, on top of the carrots and potatoes, and top with your tomato paste.
- Place the lid and set the valve to “seal.” Cook at high pressure for 10 minutes.
- While the chicken cooks, you can make your rice or whatever sides you are planning for your meal.
- Once it is done cooking, allow to release naturally for 5 minutes, then do a quick release.
- Upon release, set chicken aside and give everything else a good stir.
- Serve over some white rice and maybe a side of beans, tostones, and avocado slices. Top with the sauce and vegetables from the pot as well as some freshly chopped cilantro or Italian parsley.
- ¡Buen provecho from the Happy Wookiee!
Slow Cooker Chicken Stew:
- Set a skillet to medium heat and add oil.
- Pat dry chicken and sprinkle with Adobo seasoning.
- Add chicken to the hot oil and sear on both sides for 3-4 minutes or until golden brown.
- In the crockpot, add your sofrito, tomato sauce/paste, sazon, bouillon (packet preferably), oregano, onion powder, garlic powder, red pepper, bay leaves and broth.
- Stir all the ingredients then add carrots and potatoes to broth.
- Place seared chicken on top of carrots and potatoes.
- Set the cooking time to 6 hours on LOW or for 3-4 hours on HIGH.
- Once cooked top with freshly chopped cilantro or parsley.
- ¡Buen provecho from the Happy Wookiee!
Notes
- You can use any part of the chicken you prefer. I use bone-in because of the flavor it adds to the broth but chicken breast cut to pieces is delicious, too.
- Feel free to use any type of potato you have in your pantry. Simply be sure to chop it.
- Many people use beer, red wine, or white wine instead of broth. Since the alcohol does not cook off on the pressure or slow cooker, I use broth instead. If you want to add alcohol to the Instant Pot version, you can use a lesser amount of alcohol and add water.
- If you have any leftovers, it can be stored in an airtight container in the refrigerator for up to four days. It can be reheated on the stovetop or the microwave. Although, I do recommend the stovetop for a more even reheat.