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Pollo guisado portoricain

Name: Pollo guisado portoricain
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: PR
Ingredients: 1.2 kg chicken thighs and drumsticks, skin removed; 1 tbsp adobo seasoning (or 1 tsp salt, ½ tsp garlic powder, ½ tsp oregano); 2 tbsp annatto oil or olive oil; 4 tbsp sofrito (blended onion, peppers, garlic and coriander); 200 g tomato sauce; 10 pimento-stuffed green olives; 1 tbsp capers; 125 ml dry white wine; 250 ml chicken stock; 1 bay leaf; 3 potatoes, peeled and cut into chunks; 2 tbsp chopped fresh coriander (cilantro); to taste salt; 300 g cooked white rice, to serve

15m

Prépa

50m

Cuisson

Portions

Facile

Difficulté

Poulet mijoté au sofrito, sauce tomate, olives et vin blanc avec des pommes de terre.

#puerto-rican#chicken#stew#sofrito#potatoes#fricase

Portions

4portions

Ingrédients

Nutrition

calories430

protein40g

carbs22g

fat18g

fiber3g

Par portion

Étapes

Season and brown

Rub the chicken all over with the adobo seasoning. Heat the oil in a 6-quart (5.7 L) pot or Dutch oven over medium-high heat and brown the chicken 4 minutes per side, in batches if needed so it is not crowded. Set the chicken aside on a plate.

1.2 kg chicken
1 tbsp adobo seasoning
2 tbsp annatto oil

✅ C'est prêt quand : chicken is golden brown on all sides

⏱8:00

Cook the sofrito

Lower the heat to medium and cook the sofrito in the same pot for 2 minutes, stirring often. Stir in the tomato sauce, olives and capers and cook 1 minute more.

4 tbsp sofrito
200 g tomato sauce
10 olives
1 tbsp capers

✅ C'est prêt quand : sofrito smells fragrant and sauce looks slightly thickened

⏱2:00

Add the wine and stock

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Simmer

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Serve

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Season and brown

1.2 kg chicken
1 tbsp adobo seasoning
2 tbsp annatto oil

✅ C'est prêt quand : chicken is golden brown on all sides

⏱8:00

Cook the sofrito

Lower the heat to medium and cook the sofrito in the same pot for 2 minutes, stirring often. Stir in the tomato sauce, olives and capers and cook 1 minute more.

4 tbsp sofrito
200 g tomato sauce
10 olives
1 tbsp capers

✅ C'est prêt quand : sofrito smells fragrant and sauce looks slightly thickened

⏱2:00

Add the wine and stock

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Simmer

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Serve

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History & Culture

The Story Behind the Dish

📍 Puerto Rico📅 Colonial era🍗 PR

Pollo guisado, also called fricasé de pollo, is a weekly staple in Puerto Rican homes. Like most criollo stews, it starts with sofrito, the island's aromatic base, and gets its colour from tomato and sometimes annatto.

It's typically served with white rice and a side of tostones or avocado.