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Pollo Guisado is a Puerto Rican chicken stew that has a tomato base that is thick and oh so full of flavor. This dish is very easy to make and serves plenty! You will find many different ways to prepare the dish but this recipe I find to be very simple and my Puerto Rican friends say it is pretty good.
Chicken Leg Quarters (typically comes in 5lb bag/package)
1 Green bell pepper, diced
1 Yellow Onion, diced
5 garlic cloves, minced
1 12oz Goya sofrito
2 cans Goya Pinto beans in sauce
2 Russet potatoes
1 can tomato paste
Separate the drumsticks from the thighs on your chicken quarters using a sharp butcher's knife. Once separated, add to mixing bowl with diced green bell pepper, diced onion, minced garlic, sofrito, and 1 heaping spoonful of tomato paste. Mix until all meat is covered. Heat stew pot with oil on high heat until oil is viscous. Add contents of bowl to stew pot and let sear for about 2 minutes before stirring. Your mixing bowl will have a lot of mixture remaining on the sides, use water to collect it for later use. Once you get a good sear pour your remaining mixing bowl contents (the meat should be 90% submerged) and bring to a boil. Once it starts to boil turn the heat down to medium and let cook for 35 minutes.
While your chicken is cooking, skin your potatoes and dice them into 1/2 inch cubes. In a medium saucepan, place your 2 cans of beans on medium heat. Add the diced potatoes and stir (If the potatoes are not submerged ladle in some of the stew from your pollo guisado until it is). Stir periodically so that the beans don't stick to the bottom of the pan and cook until a fork can go through the potatoes .
Serve your Pollo Guisado with white rice and the beans & potatoes in a side dish.