Pollo Guisado con Papas y Zanahoria
A cozy, loaded version of pollo guisado with potatoes and carrots simmered right into the stew. Everything cooks down and absorbs that rich, tomato-based sauce. This is the kind of dish that holds down a full plate every time.
Table of Contents
Ingredients
3 lbs chicken (thighs and drumsticks)
2 tbsp sofrito
2 tbsp garlic paste
5–6 olives + splash of olive juice
1 tbsp all-purpose seasoning
½ tbsp black pepper
1 tsp cumin
2 tbsp Worcestershire sauce
1 medium yellow onion, sliced
1 bell pepper (red or cubanelle), sliced
2 small potatoes, peeled and diced (or 3 medium)
Baby carrots (optional)
2 chicken bouillon cubes
1 cup diced tomatoes
½ cup tomato sauce
2 cups water
2 bay leaves
Fresh cilantro
1 tsp sugar (to balance acidity)
2 tbsp oil
Step-by-Step Instructions
Season the chicken
In a bowl, combine chicken with sofrito, garlic paste, olives (plus a little juice), all-purpose seasoning, black pepper, cumin, Worcestershire sauce, and dry seasonings oregano, adobo, onion powder. Toss well and set aside.
Start the base
In a pot over medium-high heat, heat oil. Toast 1 chicken bouillon cube for flavor and color.
Brown the chicken
Add the chicken to the pot and let it bronze for about 3 minutes. Flip.
Add liquids & vegetables
Add tomato sauce, diced tomatoes, water, onion, bell pepper, potatoes, carrots, and bay leaves. Add the remaining bouillon cube. Cover and cook for 35 minutes on medium-high heat.
Taste & adjust
Taste the broth. If slightly acidic, add 1 teaspoon of sugar to balance. Stir.
Finish cooking
Cook for an additional 10 minutes.
Serve
Garnish with fresh cilantro and serve warm.
Notes from My Kitchen
Toasting the bouillon deepens flavor and color.
Sugar balances the acidity of tomato-based stews.
This is perfect over white rice.
