Panamanian Pollo Guisado
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 1.2 kg (2.6 lb)
- Onion, chopped — 1
- Bell pepper, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 3
- Tomato paste — 2 tbsp
- Oil — 2 tbsp
- Achiote paste or paprika — 1 tsp
- Water or stock — 360 ml (12 fl oz)
- Salt and pepper — to taste
- Chopped coriander, to garnish
Method
- Heat the oil in a large pot and brown the chicken pieces on all sides; set aside.
- In the same pot, sauté the onion, bell pepper and garlic until softened.
- Add the chopped tomato and tomato paste, cooking for 5–6 minutes until it darkens slightly.
- Return the chicken to the pot, add the achiote paste and water or stock, and season with salt and pepper.
- Cover and simmer for 30–35 minutes until the chicken is tender and the sauce has thickened.
- Garnish with chopped coriander before serving with rice.
Introduction: Chicken braised slowly in a rich tomato and sofrito sauce, a comforting everyday Panamanian main dish.
Cultural Background: Pollo guisado reflects the foundational Panamanian sofrito technique — a base of onion, pepper, garlic and tomato — that anchors countless home-cooked dishes, this chicken stew being one of the most beloved.
Tips: Cook the sofrito base thoroughly before adding the chicken back, as this builds the dish's deep flavour foundation. Simmer gently, covered, so the chicken stays tender rather than tough.
Variations: Add sliced potato or carrot to the pot for a heartier stew. Use bone-in chicken thighs for extra flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
FAQs:
Q: What is sofrito?
A: A foundational cooking base of sautéed onion, pepper, garlic and tomato, central to much of Panamanian and wider Latin American cooking.
Q: What is pollo guisado typically served with?
A: Steamed white rice, and sometimes a side of beans or plantain.
- Chicken pieces, bone-in — 1.2 kg (2.6 lb)
- Onion, chopped — 1
- Bell pepper, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 3
- Tomato paste — 2 tbsp
- Oil — 2 tbsp
- Achiote paste or paprika — 1 tsp
- Water or stock — 360 ml (12 fl oz)
- Salt and pepper — to taste
- Chopped coriander, to garnish
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