Pollo Guisado is one of those abuela (grandmother) dishes that Puerto Ricans and other Spanish-Caribbean folks grow up on. It is uncomplicated, but rich in flavor.
Yes, there is both wine and beer in it; that is not an error in the recipe! This is a modified and milder version of the classic Pollo Guisado which I have posted before (which uses flavorful chicken thighs rather than mild breast, and twice the beer). Very kid-friendly, it is best served with rice. It looks and tastes impressive, but is a cinch to make and is mostly hands-off.
And because it’s very freezer-friendly, it is a go-to for me when I have unexpected guests, I’m in a hurry, or I want a good hot lunch to pack for school.
Heating the thermos with water from the tea kettle I was making my morning tea from anyway kept the hot food at least warm until lunch. And more importantly, Leandro loved his first day of big boy school and cannot wait to go back! Hurray, Hurray, Hurray! Triumph all around.
Pollo Guisado II
2 Tbs extra virgin olive oil
1 Cup chopped onion
1 Cup chopped green peppers (the long pale green cubanelles are preferred, but I use whatever I have around, including red peppers or roasted red peppers from a jar)
6 cloves garlic, chopped
1 Cup tomato puree, diced/chopped or peeled whole tomatoes
2 lbs boneless chicken breast
1/4-1/2 tsp salt
12 oz can beer
2 Tbs red wine
15 pimiento stuffed olives
In a saucepan, heat oil until fragrant and liquid.
Add onion, peppers and garlic, coat and lower heat, sauteing until wilted.
Add tomatoes and allow to thicken at medium heat. Add chicken and stir to coat then add salt. Add wine and beer and bring to boil, simmer 15 minutes and then add stuffed olives.
Simmer another 15-20 minutes to let the flavors develop and the chicken to tenderize. I let it cook as long as I have time for so the chicken begins to fall apart. Serve over rice or as part of a quesadilla or over tortillas with melted cheese. Serves four big appetites. Or divide up into four freezeable portions and defrost as needed.