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May 1, 2020 | Last Updated on November 16, 2021 by Patricia Valbrun
Pollo Guisado Puerto Rican Recipe (spanishchicken stew) is a deliciouslatinmeal with chicken,red kidney beans,potatoes, onion, carrotsand fresh herbs.Chicken simmered in a rich seasoned broth untilfall off the bonetender! It’s a favorite and stable meal in a Caribbean household.
This chicken stew is full of protein, healthy carbs and veggies. We serve it with a salad, Fried Plantains and White Rice. You can also find a similar recipe just like this one Jamaican Brown Stew Chicken.
How to Make Chicken Stew
A simple Latin Caribbean recipe (Pollo Guisado Puerto Rican) fully loaded with tender chicken and vegetables simmered in a deliciously seasoned broth!
I use thighs and drums because they tend to hold up better to the simmering but breasts can work as well as a healthier option.
If you’re using chicken breasts, I would suggest browning the chunks just as I did but add the chicken breast in the last 20 minutes when adding the beans. If you have other veggies you love such as yuca, add them in!
1. Season the chicken with sofrito or recatio, garlic, onion, adobe, paprika, salt and pepper. Marinate the chicken for 2-24 hours ( I did 24 hours) .
2. Brown the chicken at a high temperature, just to caramelize the skin which also helps release flavor for the stew.
3. Sweat the onions, bell pepper, garlic, recatio, tomato paste and add chicken broth.
4. Add herbs such as bay leaves, parsely and veggies.Then add chicken back to the pot and simmer for about 30 minutes.
5. Lastly, Add in potatoes red beans, onions and garic cloves, thyme. Cook for another 10 minutes.
SO easy right? The potatoes will thicken the sauce so no need to add flour or cornstarch. Enjoy!
Can I use thighs or drumsticks to make chicken stew?
Yes! For recipes like this, we boil and simmer the stew for quite a while. You can use just about any chicken parts for this but thighs and drums work best.
Can You Freeze Chicken Stew?
Chicken Stew can be frozen! If you plan on freezing it, I’d suggest using flour as a thickener (not cornstarch) as it will have a better consistency.
I personally freeze in individual servings because they defrost faster and I can take out as many as I need to serve.
MORE CARIBBEAN RECIPES OPTIONS:
JAMAICAN RASTA PASTA
JAMAICAN CURRY CHICKEN
PINEAPPLE JERK CHICKEN KABOBS
PEPPER STEAK
FRIED PLANTAINS
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Patricia Valbrun
Pollo Guisado Puerto Rican Recipe(spanishchicken stew) is a deliciouslatinmeal with chicken,red kidney beans,potatoes, onion, carrotsand fresh herbs.Chicken simmered in a rich seasoned broth untilfall off the bonetender! It’s a favorite and stable meal in a Caribbean household.
4.29 from 7 votes
Print Recipe Pin Recipe
Prep Time 2 hours hrs
Cook Time 45 minutes mins
Total Time 2 hours hrs 45 minutes mins
Course Main Course
Cuisine caribbean
Servings 4 people
Calories
Ingredients
- 8 pieces Chicken drum and thighs
- 1 tablespoon olive oil
- 2 teaspoon garlic powder
- 2 teaspoon onion
- 2 teaspoon paprika
- 1 tablespoon adobo
- 1 teaspoon salt
- 2 tablespoon knors seasoning chicken bouillon
- 1 large yellow onion chopped
- 1 bell pepper chopped,
- 4 garlic cloves minced ( save 1 large clove )
- 4 tablespoon reciato or green seasoning ( 2 tablespoon for marinade)
- ¼ cup parsely
- 4 springs thyme
- 1 pack sazon
- 2 bay leaf
- 2-3 tablespoon tomato paste
- 3-4 cups chicken broth or water
- 5 small potatoes cubed
- salt and pepper to taste
Instructions
Wash and clean the chicken with lemon and vinegar, dry with a papper towel.
Season the chicken with sofrito or recatio, garlic powder, onion powder, adobo, paprika, salt and pepper. Marinate the chicken for 2-24 hours ( I did 24 hours) .
In a medium pot, brown the chicken on both sides at a high temperature just to caramelize the skin, which also helps release flavor for the stew. Once done move set the chicken aside and repeat these steps until your out of meat.
In the same pot, sweat the onions, bell pepper, garlic recatio then add tomato paste and add chicken broth. Cook for 3 minutes until the tomato paste is well combined in the vegetables.
Add all your herbs such as bay leaves, parsely, thyme sazon, knors season and veggies.Then add chicken back to the pot and simmer for about 30 minutes.
Lastly, add in the potatoes, red beans, onions, garic cloves and thyme. Cook for another 10 minutes.Enjoy !
Video
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About letseatcuisine
Patricia Valbrun-Huggins, photographer, and recipe developer of Let's Eat Cuisine, a food blog established in 2019. I am committed to providing easy, delicious, and comforting family-friendly recipes. Thank you for choosing to join me on this culinary journey.
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Michelle says
This was CRAZY delicious! My picky 7 year old ate seconds
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