One-Pot Wonders

Pollo Guisado (Chicken stew) with Garlic Mashed Potatoes

June  7, 2021
0 Ratings
Photo by Elle
  • Prep time 30 minutes
  • Cook time 1 hour 30 minutes
  • Serves 4
Author Notes

This pressure-cooked chicken stew recipe has been passed along in my family tree spanning decades. It’s a Puerto Rican dish that evokes a sense of warmth and comfort beyond what our tastebuds can imagine. This dish is best served with rice (usually white rice or arroz con gandules which is rice with pigeon peas), mashed potatoes, or tostones (fried plantains). The best thing about this recipe is that all you have to do is throw the ingredients into the pressure cooker and voila! —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
  • 2 packets Sazon seasoning
  • 1 tablespoon powdered chicken bouillon
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 3/4 cup diced potatoes
  • 3/4 cup baby carrots
  • 3-4 bay leaves
  • 1/2 red bell peppers
  • 2 tablespoons cilantro
  • Garlic Mashed Potatoes
  • 2 pounds russet potatoes (I sometimes happen to leave the skin on, but for this recipe, I opted out)
  • 1/2 cup heavy cream
  • 1/2 stick of unsalted butter
  • 6 garlic cloves, skin on
  1. Pollo Guisado (chicken stew)
  2. Chop all vegetables and set aside.
  3. Place all ingredients into pressure cooker; the chicken, all the vegetables, seasonings, wine and water.
  4. Add lid and turn on pressure cooker to med/high heat. Let cook for 35-40 minutes.
  5. At the 35 min mark, I examine the chicken to check its doneness. If it’s tender and to the point of falling off the bone, it’s done! If not quite there yet, place it back on med/high heat for an additional 10-15 minutes, if necessary.
  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 cover. Cook for roughly 35-40 minutes.
  4. Peel and cut potatoes into quarters.
  5. Set the potatoes into a pot of 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 fully melted, turn off heat.
  7. By this time, the garlic should be finished roasting. You will be able to tell if the garlic inside the skin slides out with ease and is tender. Drain the potatoes and add to serving bowl. Mash them while slowly adding the cream and butter mixture with the roasted garlic. Add salt and pepper, and taste to season.

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