Pollo Guisado (Puerto Rican Chicken Stew) Includes Slow Cooker Version!
This cozy and flavorful Puerto Rican chicken stew, known as Pollo Guisado, combines tender chicken thighs, rich sofrito, and hearty vegetables for the ultimate comfort dish made easy in a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2.5 pounds Bone-in chicken thighs or legs skin removed
- 1 Lemon or lime for rinsing the chicken
- 2 teaspoons Adobo all purpose seasoning
- 2 teaspoons Sazon seasoning with annatto
- 1 teaspoon Garlic powder
- 1 teaspoon Ground black pepper
- 1 teaspoon Dried oregano
- 1 tablespoon Powdered chicken bouillon or more according to your taste
- 4 tablespoons Olive oil
- 8 oz Sofrito homemade or storebought
- 1 can Tomato sauce or ¼ cup tomato paste
- 3 cups Water
- 1 cup Diced red or Yukon gold potatoes
- 1 cup Carrots cut into 2 inch chunks
- 1 cup Pumpkin or sweet potatoes optional, peeled and diced into large cubes
- 3-4 Bay leaves dried or 1 fresh
- 10-12 Pimento-stuffed olives
- 2 tablespoon Fresh cilantro for garnish, optional
- Salt to taste
Instructions
Instructions
- Rinse chicken with lemon or lime juice and pat dry.
- Season chicken with Adobo, Sazon, garlic powder, black pepper, oregano, and chicken bouillon. Let sit for 30 minutes.
- Heat olive oil in pressure cooker on sauté mode, add sofrito and cook 2–3 minutes until fragrant.
- Add chicken and brown on all sides for 5–7 minutes.
- Pour in water, secure lid, and cook on high pressure for 15 minutes. Use natural release.
- Add potatoes, carrots, bay leaves, and olives. Simmer uncovered for 5 minutes to thicken stew.
Notes
Garnish with fresh cilantro and serve with rice or crusty bread. Freeze leftovers for up to 3 months.