Loaded with tomatoes and inexperienced olives, pollo guisado (Spanish for rooster stew) is a hearty, fall-off the bone braised rooster dish in style all through Latin America and the Caribbean, and notably in Puerto Rico. Virtually each model begins with sofrito, a aromatic combination of bell peppers, onions, garlic, and cilantro or culantro, finely chopped or blended right into a paste. This recipe makes further sofrito, so you may freeze it to jump-start future soups, stews, and extra. (Learn the essay behind this specific model from author Jacqueline Woodson.)
The opposite powerhouse in our pollo guisado recipe is adobo seasoning. We like the Loisa model, a mix of sea salt, garlic powder, turmeric, black pepper, and oregano, however any store-bought combine will work. For the rooster, we use skin-on, bone-in rooster thighs, however you would additionally use drumsticks. Keep away from boneless rooster and chicken (skinless rooster breasts simply can’t evaluate to the depth and richness of darkish meat).
Usually served with white rice or tostones (fried inexperienced plantains), pollo guisado tastes even higher the subsequent day. Garnish bowls with recent cilantro and lime wedges.
For a beefier model, attempt carne guisada, a Tex-Mex beef stew with Puerto Rican roots. Extra of our greatest rooster recipes, proper this fashion →
