One-Pot Wonders
Pollo Guisado (Chicken Stew) with Garlic Mashed Potatoes
- 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
Ingredients
- 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
Directions
- Pollo Guisado (Chicken Stew)
- *Pollo Guisado needs to be cooked in pressure cooker for optimal results* Chop all vegetables, set aside.
- Place the chicken, all the vegetables, seasonings, wine, and water into the pressure cooker.
- 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.)
- Check the chicken; if it’s tender, then you know it’s done.
- Garlic Mashed Potatoes
- Preheat oven to 425 F.
- 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.
- Peel and cut potatoes into quarters.
- Set the potatoes in cold water, then bring to a boil on med/high heat until fork tender, about 15 minutes.
- Meanwhile, set aside a small saucepan and add the cream and butter on medium heat. Once the butter is melted, turn off heat.
- 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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