Puerto Rican-Style Pollo Guisado with Sofrito

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, slow-simmered chicken stew infused with traditional Puerto Rican sofrito and tender vegetables. This caribbean-inspired chicken ready in about 75 minutes pairs pounds bone-in chicken thighs, tablespoons olive oil, sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 6 Caribbean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottom pot over medium-high heat until shimmering. Add 2 pounds bone-in chicken thighs and brown on all sides, about 4 minutes per side, then transfer to a plate.
  2. Step 2: In the same pot, add 1/2 cup sofrito, 1 diced medium yellow onion, 1 diced green bell pepper, and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until vegetables are softened and fragrant.
  3. Step 3: Stir in 1 cup tomato sauce and cook for 2 minutes to deepen the flavor.
  4. Step 4: Return the browned chicken to the pot. Add 2 cups chicken broth, 2 cups peeled and cubed potatoes, 1 cup sliced carrots, 2 bay leaves, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon dried oregano. Bring to a boil, then reduce heat to low and cover.
  5. Step 5: Simmer gently for 45 minutes, stirring occasionally, until chicken is tender and vegetables are cooked through.
  6. Step 6: Remove bay leaves, stir in 1/4 cup chopped fresh cilantro, and adjust seasoning if necessary.
  7. Step 7: Serve hot over 4 cups cooked white rice for a complete, comforting meal.

Frequently asked questions

How long does Puerto Rican-Style Pollo Guisado with Sofrito take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Puerto Rican-Style Pollo Guisado with Sofrito?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds bone-in chicken thighs from drying out.

Can I substitute ingredients in Puerto Rican-Style Pollo Guisado with Sofrito?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Puerto Rican-Style Pollo Guisado with Sofrito for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Puerto Rican-Style Pollo Guisado with Sofrito?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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