Pollo Guisado

Oct 20, 2020

In honor of Hispanic Heritage Month we teamed up with one of our favorite couples, Ale and Bryan. 

Ale and Bryan are sharing 3 recipes passed down by their Peruvian 🇵🇪 and Puerto Rican 🇵🇷 families and showing how they like to incorporate their Apothékary blends into each of them. ⁠Pollo Guisado are a specialty Bryan is sharing from his Puerto Rican heritage. 


Pollo Guisado

  • 3 pounds of chicken thighs (I do boneless, skinless. My mom does bone-in skinless thighs)
  • Sofrito about a cup in total but this is to taste (Doña Lola found in produce section, not that frozen stuff)
  • 1 - 2 green bell peppers
  • 4 potatoes cubed (I used Yukon gold)
  • 1 Medium bag of baby carrots
  • 2 - 3 packets of sazón con culantro y achote
  • One small can of tomato sauce
  • 1/3 to 1/2 of a bushels of cilantro
  • 4-5 culantro leaves (Goya makes culantro in a jar that can work)

Wash and cube your potatoes, wash and slice green bell pepper in strips. Make sure to clean and
throw away all seeds from the pepper. Have all of your veggies ready and prepped to the side
before beginning as they are all added in quite quickly. This can usually be done while browning
the chicken.

1. Season the chicken well with salt, pepper and Sazón
2. Heat a large pot to medium-high heat and add 1 to 2 tablespoons of avocado oil, brown
chicken on both sides.
3. Add cubed potatoes in one layer, ladle in sofrito on top of potatoes, add your carrots and
cilantro/culantro, and pour canned tomato sauce over dish.
4. Add water until all solids are covered. Bring the pot to a boil and then drop the heat too low.
Cover almost completely stirring occasionally as the dish simmers over the next 45-60 minutes.
5. Finally finish the dish with Follow Your Gut, salt, pepper and sofrito to taste.


Recipe and Photos from @unapologeticallyale.