Pollo Guisado is one of those meals that feels like a warm hug from home. Every time I visit my grandmother, it's the dish I eagerly request, right after sancocho. This comforting stew has the remarkable ability to ground me, reminding me of my roots and the comforting embrace of family traditions. A steaming plate of pollo guisado, served over perfectly cooked white rice with a dash of hot sauce, instantly transports me back to my grandmother's kitchen in the Bronx. There, surrounded by the lively chatter of my family, with a Yankees game or Caso Cerrado playing on the TV, I feel a deep sense of belonging and nostalgia.
This dish exemplifies the beauty of simple, humble ingredients coming together to create something extraordinary. Chicken, carrots, and potatoes are transformed with the vibrant flavors of sofrito, sazón, and adobo, making each bite a celebration of Caribbean culinary tradition.
**Ingredients:**
- Chicken legs and thighs (1-2 pieces per person)
- Adobo seasoning
- 1 tablespoon olive oil
- 1 slice bacon, diced (optional)
- ½ to 1 cup sofrito
- 1 tablespoon sazón seasoning
- 1-2 cans tomato sauce (adjust based on serving size)
- 1 cup carrots, sliced
- 1 cup sweet potatoes or kabocha squash, cubed
- ¼ cup capers or Spanish olives
- Water (enough to cover all ingredients)
- 2-4 sprigs cilantro
- 1 bay leaf
**Directions:**
1. **Season the Chicken:** Begin by seasoning the chicken on both sides with adobo seasoning. This step infuses the meat with flavor right from the start.
2. **Heat the Oil:** In a large stockpot, heat about 1 tablespoon of olive oil over medium heat. The oil should be hot but not smoking.
3. **Brown the Chicken:** Brown the chicken in batches to avoid overcrowding the pot. Cook each piece until it gets a nice golden color on the outside. Remember, the goal is to brown the chicken, not to cook it through. Once browned, remove the chicken from the pot and set it aside.
4. **Cook the Bacon:** If you’re using bacon, add it to the pot now. Cook for about 3-4 minutes until it starts to crisp up, adding a smoky depth to the dish.
5. **Add Sofrito:** Lower the heat to medium-low and add the sofrito. Let it cook for about 3 minutes to release its aromatic flavors.
6. **Incorporate Sazón:** Add the sazón seasoning, stirring well. Cook for an additional 2 minutes to blend the flavors.
7. **Add Tomato Sauce:** Stir in the tomato sauce and cook for another 5 minutes. This forms the rich base of the stew.
8. **Add Vegetables:** Add the carrots, sweet potatoes or kabocha squash, and capers or olives to the pot. These vegetables add texture and sweetness to the stew.
9. **Combine Everything:** Return the browned chicken to the pot. Add enough water to cover all the ingredients. This helps to create the stew’s broth. Add the cilantro sprigs and bay leaf for added flavor.
10. **Simmer the Stew:** Bring the pot to a boil, then reduce to a simmer. Cook for at least 25 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking. For a more tender dish, continue cooking on low heat for up to 2 hours. The chicken may become so tender that it falls off the bone, at which point you can remove the bones before serving.
11. **Add Greens (Optional):** If you want to add greens, do so towards the end of the cooking time. Simmer for a few more minutes until the greens are wilted and tender.
12. **Serve:** Serve the pollo guisado with white rice and slices of avocado. A dash of hot sauce can add an extra kick if desired. Enjoy!
This Pollo Guisado recipe is a comforting and flavorful stew that brings together simple ingredients to create a dish rich in tradition and taste. Perfect for family gatherings or a hearty meal, it's sure to become a favorite in your kitchen.