How to Make Puerto Rican Chicken Stew (Pollo Guisado)
Step #1: Season the chicken thighs with salt and pepper. Heat the vegetable oil over medium-high heat in a large Dutch oven or other sturdy lidded pot. Once the oil is hot and shimmering, add the chicken and brown in a single layer for 4 minutes per side. Transfer the chicken to a plate. Did I mention that it only takes 45 minutes to put this together? Yes, I did. So, just make this stew and experience the delicious, comforting flavors of Puerto Rican cuisine in every bite. Step #2: Sauté the bell peppers and onions in the remaining oil for 2 minutes. Add the garlic and tomato paste and cook for 1 minute. Step #3: Return the chicken to the pan and add the rice, tomatoes, chicken broth, bay leaf, and red pepper flakes. Allow the contents to come to a boil, then turn the heat down to medium-low and simmer, covered, for 20 minutes (or until the chicken is cooked through and the rice is tender). Step #4: Transfer the cooked chicken to a clean cutting board and shred it with two forks. Return the shredded chicken to the pot and stir in the green olives. Step #5: Serve topped with cilantro, avocado slices, and lime wedges for squeezing. To reheat, thaw overnight in the refrigerator if frozen, then warm on the stove over medium heat or microwave in intervals, stirring occasionally to ensure even heating.
