Can I use boneless chicken breast instead of drumsticks and thighs?

You can, but drumsticks and thighs stay moist and add flavor to the braising liquid. If using breast, reduce cooking time by 10–15 minutes and cover the pot to prevent drying.

What is sofrito and can I substitute it?

Sofrito is a paste of roasted peppers, onions, garlic, and cilantro—essential to authentic flavor. Store-bought sofrito is convenient. Homemade sofrito or recaíto (without peppers) works; avoid omitting it entirely as it defines the dish.

How do I know when the chicken is done?

Chicken is done when the meat pulls easily from the bone and internal temperature reaches 165°F. Thighs and drumsticks remain tender even at this temperature.

Can I make this ahead or freeze it?

Yes—refrigerate up to 4 days or freeze up to 3 months. Reheat on the stovetop over medium heat, adding a splash of water if the sauce has thickened. Flavor deepens after a day.

What if I don't have sazón packets?

Sazón contains annatto, cumin, and garlic. You can mix 1 tsp cumin + 1/4 tsp annatto powder (or turmeric for color) + 1/2 tsp garlic powder per packet. The result won't be identical but will be close.

Puerto Rican Chicken Stew (Pollo Guisado)

Name: Puerto Rican Chicken Stew (Pollo Guisado)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Puerto Rican
Ingredients: 2.5 lbs chicken drumsticks and thighs, skinless; 3 tbsp vegetable oil, divided; 1 tbsp adobo seasoning; 1 tsp black pepper; 2 packets sazón seasoning, divided; 1/2 cup mixed bell peppers, diced; 1/2 cup yellow onion, diced; 3 tbsp sofrito; 1/2 cup tomato sauce; 3 cups water; 2 tbsp chicken bouillon powder; 2 tbsp cilantro, chopped; 2 bay leaves; 1 large russet potato, peeled and cubed; 2 medium carrots, peeled and sliced; 1 tbsp chopped cilantro, for garnish

CookOSBeta

Puerto Rican Chicken Stew (Pollo Guisado) | CookOS

Ingredients

2.5 lbs chicken drumsticks and thighs, skinless
3 tbsp vegetable oil, divided
1 tbsp adobo seasoning
1 tsp black pepper
2 packets sazón seasoning, divided
1/2 cup mixed bell peppers, diced
1/2 cup yellow onion, diced
3 tbsp sofrito
1/2 cup tomato sauce
3 cups water
2 tbsp chicken bouillon powder
2 tbsp cilantro, chopped
2 bay leaves
1 large russet potato, peeled and cubed
2 medium carrots, peeled and sliced
1 tbsp chopped cilantro, for garnishoptional

16 Ingredients

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Instructions

1
In a large bowl, toss the chicken drumsticks and thighs with 1 tablespoon of oil, adobo seasoning, black pepper, and one packet of sazón seasoning until evenly coated.
2
Heat the remaining 2 tablespoons of oil in a large pot or caldero over medium-high heat.
3
Carefully place the chicken in the hot pot and sear for 3-4 minutes per side, until golden brown. Work in batches if necessary to avoid overcrowding the pot.
4
Remove the seared chicken from the pot and set it aside on a plate.
5
To the same pot, add the diced bell peppers and onion. Sauté for 2-3 minutes until they begin to soften.
6
Stir in the sofrito and cook for another minute until fragrant.
7
Add the tomato sauce and the remaining packet of sazón seasoning. Stir to combine.
8
Pour in the water, scraping up any browned bits from the bottom of the pot.
9
Stir in the chicken bouillon powder, chopped cilantro, and bay leaves.
10
Return the seared chicken and any accumulated juices to the pot.
11
Add the cubed potatoes and sliced carrots, stirring gently to submerge them in the liquid.
12
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for 30 minutes, or until the chicken is tender and cooked through and the vegetables are soft.
13
Remove the bay leaves, garnish with additional fresh cilantro if desired, and serve hot.