How to make Pollo Guisado (Chicken Stew)

by nilda on April 20, 2012

Welcome back everyone. It’s nice to be back and working hard at adding more videos to Nilda’s Kitchen Latin Corner. Today I am so happy to share with you a recipe that is easy to cook and extremely delicious. It’s my brother Ivan’s favorite dish. I love cooking but I love it more when my family and friends eat it and enjoy it. So when I cook, I cook with them in mind.

Just like any dish, there are different ways to cook Pollo Guisado. I know for a fact that my own mother cooks it different than I do. Not to pat myself on the back but she actually likes mine better. Got to love my mom for her honesty. What I love about this dish, is that you can get creative with it. But please do not get too creative on your first try.

To make this Pollo Guisado, you will need the following ingredients:

  • Chicken (white meat or dark meat). Cut the chicken into pieces.
  • 2 tablespoons of Sofrito
  • 2 tablespoons of Tomato Sauce
  • 2 to 3 packets of Sazon (depending on how much you make you can add more or add less of this)
  • Ground Cumin powder. Sprinkle it on top. You can never add too much or to little of this.
  • 1 teaspoon of bouillon granules or 1 cube
  • 2 to 3 medium potatoes (cut into small pieces)
  • Water
  • Saucepan or pot (deep enough to cook your chicken)

Before anything please make sure you wash your chicken. Turn your stove on low flame, put your chicken in your pot and pour your water in it. The amount of water varies depending on how much chicken you will cooking. Please make sure that you do not cover your chicken with water. Put lid on and allow the chicken to cook for 20 minutes on low flame. Add your Sofrito, tomato sauce, packets of Sazon and sprinkle cumin on it. Mix in with the spoon. Add 1 tablespoon of bouillon granules or one bouillon cube. Mix in. Add your potatoes and mix in. Bring it to a boil. Lower your flame and allow it to cook for 15 to 20 minutes (cooking time varies). When potatoes have softened, uncover your pot, raise your flame to medium and allow it boil just enough to thicken your sauce. Approximately 5 minutes. Once you have done this, you may serve and enjoy!

From my kitchen to yours

Nildas Kitchen Latin Corner


Yes, I love Adobo seasoning as you can see. I use it for seasoning my meats, seafood and yes I also use it to season my scrambled eggs.

My 10 yr old niece spent the weekend with me and the loving and thoughtful girl she is, she offered to make us breakfast. She pulled out the pan, grabs the eggs, oil, eggs scrambler, salt and pepper. She looked soo cute that I took a picture of her while she cooked. For a 10 year old she did a great job. Her cousin, my son, is an extremely picky eater yet he managed to eat some of it but not all. The next morning he asked me if I could make him the same breakfast but my way. So I did. My niece said she didn’t want any so she just sat and watched her cousin eat. Not realizing I was looking, she asked her cousin if she could taste it. He gave her some of his food so she could taste it. She then proceeded to say, “This taste really good. My mom doesn’t make it like this. Do you think she can make me some?”. And yes I did make it for her.

So if you like scrambled eggs like my family does, try using Adobo instead of salt and pepper. What I do is I turn on my flame to medium heat, spray my pan with Pam (butter flavor), crack my eggs in the pan, sprinkle Adobo to my taste and then I scramble the eggs. I continue to scramble my eggs until cooked. Once cooked, serve on a plate with toasted bread. It’s as easy as that. One, two, three and you’re done. Try it and see for yourself. Hope you like it. Enjoy!

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