Pollo Guisado (Spaniah Stewed Chicken)
Pollo Guisado is a typical Puerto Rican and Dominican dish that is served over rice."Very tasty! I used capers instead of olives. I also used about 4 tablespoons of sofrito. I added more cilantro as well and minced garlic. To stew the chicken I used a slow cooker. I think the entire meal can be made easily in a slow cooker. It was good." - GoodCookin34
Yield: 4 Ready in 2 hours
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Verified by stevemur
Pollo Guisado (Spaniah Stewed Chicken) Preparation
Place chicken in pan with enough water to cover the chicken by half. Add 1 tsp Salt and cook on medium heat until water boils. Lower heat and cook for 45 minutes. Remove from heat and drain water. Let Chicken rest for 15 Minutes and cut into 1/2 inch cubes.
Peel and cut potatoes into 1/4 inch cubes.
Dice Green Peppers.
In pan add sofrito, 1 tsp Salt, Tomato Sauce, Olives, Potato, Peppers, Bay Leaves, Olive Oil, and 2 Cups of Water. Cook on medium heat until it comes to a boil. Simmer on low for 20 Minutes.
Add Chicken and continue to simmer for 1 hour stirring every 15 minutes.
Serve over rice.
1 Large yellow onion
1 Green Bell Pepper
1 Red Bell Pepper
1 Ajies Pepper (red and sweet)
1 Medium head of Garlic
1 bunch of fresh Cilantro
6 Culantro Leaves (Coriander)
1/4 Cup Pitted Olives
1 Tbsp Capers
1 Tbsp Black Pepper
1 Tbsp Crushed Oregano
1/2 Cup Olive Oil
Wash Peel and seed everything. Puree and store.
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