One-Pot Wonders

Pollo Guisado (Chicken Stew) with Garlic Mashed Potatoes

February 14, 2022
0 Ratings
Photo by ellejournal
  • Prep time 30 minutes
  • Cook time 1 hour 30 minutes
  • Serves 4
Author Notes

This pressure-cooked Puerto Rican chicken stew dish will evoke a sense of comfort and warmth that is beyond explanation. Let your tastebuds rejoice with this simple recipe that can be served with rice, mashed potatoes, or tostones (fried plantains). The best part about the chicken stew is that you can throw all of the ingredients in the pressure cooker and let it do its thing without having to worry about doing the extra work! —Elle

What You'll Need
  • Pollo Guisado (Chicken Stew)
  • 2 pounds bone-in chicken thighs or legs
  • 1 teaspoon Adobo seasoning
  • 1/2 onion, sliced
  • 3-4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 tablespoons homemade sofrito
  • 1 cup red wine
  • 3 cups water
  • 1 tablespoon powdered chicken bouillon, or more according to taste
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 2 packets of Sazon seasoning
  • 3/4 cup diced potatoes
  • 3/4 cup baby carrots
  • 3-4 bay leaves
  • 1/2 red bell peppers, sliced
  • 1 handful cilantro
  • Garlic Mashed Potatoes
  • 2 pounds russet potatoes
  • 1/2 cup heavy whiping cream
  • 1/2 stick of butter
  • 6 garlic cloves
  1. Pollo Guisado (Chicken Stew)
  2. *Pollo Guisado needs to be cooked in pressure cooker for optimal results* Chop all vegetables, set aside.
  3. Place the chicken, all the vegetables, seasonings, wine, and water into the pressure cooker.
  4. Turn on pressure cooker to med/high heat. Let cook for 35-40 mins. (I always check at the 35 min. mark. The goal is for tender chicken that is close to falling off the bone.)
  5. Check the chicken; if it’s tender, then you know it’s done.
  1. Garlic Mashed Potatoes
  2. Preheat oven to 425 F.
  3. Grab aluminum foil, set your garlic in the foil with a drizzle of olive oil, salt and pepper, and then cover. Cook for roughly 30 minutes.
  4. Peel and cut potatoes into quarters.
  5. Set the potatoes in cold water, then bring to a boil on med/high heat until fork tender, about 15 minutes.
  6. Meanwhile, set aside a small saucepan and add the cream and butter on medium heat. Once the butter is melted, turn off heat.
  7. By this time, your garlic should be ready and very soft. It should be tender once you remove it from the skin. Drain potatoes. Put potatoes in bowl and then mash while slowly adding the cream and butter mixture and roasted garlic. Taste to season adding salt and pepper.

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