Puerto Rican stewed chicken simmered with sofrito, tomato, olives, potato, and warm spices until tender.
20 min prep 46 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rub the chicken thighs with salt, oregano, and cumin.
Heat the olive oil in a pot and sear the chicken for 8 minutes, until colored.
Add the onion and garlic and soften for 4 minutes.
Add the sofrito and tomato sauce to the pot and cook for 5 minutes.
Add the potatoes, green olives, and chicken broth.
Leave the lid slightly ajar and cook for 29 minutes, until the chicken is tender.
When the sauce thickens, rest for 5 minutes and serve with rice.
💡 Tip: Searing the chicken briefly before it goes into the sauce keeps the skin from turning soft and rubbery.
🍽️ Serving suggestion: Serve pollo guisado in a deep plate with plain rice, optional black beans, and lime wedges.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
36
g protein
22
g carbs
22
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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