Back-to-School Freezer Fillers 3: Pollo Guisado (Stewed Chicken)

9 Sep

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. 

Speaking of hot lunches, Day One of kindergarten packing I kept it (relatively) simple with aglio-olio-peperoncino.

Into the first lunch on the first day of kindergarten

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.

(pronounced poh-yo gheesadoh)

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.  


8 Responses to “Back-to-School Freezer Fillers 3: Pollo Guisado (Stewed Chicken)”

  1. Jasline September 10, 2012 at 7:46 am #

    Ahh, I wish I’m still schooling right now so I can get my mom to make them for me… haha :p Yours look really delicious!

  2. Adriana September 9, 2012 at 9:39 pm #

    I am going to make this this week!!!!

  3. Mad Dog September 9, 2012 at 1:32 pm #

    That sounds delicious – I wish my mum had been a good cook!

    • Natalia at Hot, Cheap & Easy September 9, 2012 at 2:08 pm #

      This mum wishes her son would eat sandwiches…at least sometimes!!!! 😉

      • Mad Dog September 9, 2012 at 2:54 pm #

        I bet they’d be great sandwiches too.


  1. Taco Tuesdays: DIY Refried Beans. Banging Flavor without the Fat | Hot, Cheap & Easy - March 11, 2013

    […] the other taco stuffings I defrost delicious prepared meats from my freezer: Seasoned Ground Beef. Pollo Guisado (stewed chicken), or I make Flex-Mex chicken (which takes under five minutes to prep – I kid […]

Talk foodie to me, baby...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: