I made this today. I probably made your views go up because I had it playing over and over while I prepped. 😂 It came out amazing!! Thank you! I saved the recipe and followed you. Can’t wait to try more recipes 🙌🏾
I use chicken stock instead of water. And if it does not thicken, smash a few pieces of potatoes (I add more potatoes just for thickening). The recipe is very good and goes heavenly with jasmine or basmati rice. Thanks for making an easy but delicious recipe in english.
Julie, THANK YOU SO MUCH. I grew up with this being my most favorite dish growing up. And NOW I finally made it myself for the very first time. Mine was a bit too much on the tomato side, but I know what to do next time around. Nonetheless, it was a success and both my daughters said it was FIRE. Hats off and massive kudos to you! ❤️❤️❤❤❤#SUBSCRIBED
So here’s the part that has me confused—in the instructions, you say “add the chicken back to the pot and cover with 3 cups of water,” but here in the video, you speak of cover as in putting the lid on (your chicken is also not fully covered by water). The reason I’m confused is because I’m doing the slow cooker and you say put 1 cup of water, but I put more because I thought I had to make sure the water covers the chicken. So now I’m wondering if I have to take the extra water out.
In puerto rico, we typically add corn on the cob into our pollo guisado. It goes so good with the chicken and potatoes. I invite you all to try it the traditional way by adding in corn on the cob at the last 10 minutes of cooking. You will love it! We also use the whole chicken cut up, but you can also use chicken drumsticks, bone in chicken breast, even chicken thighs in a pinch. It is typically not made with boneless skinless chicken, because the bone in chicken creates a rich stock for the soup.
Ty you made it so easy. Tasted great
Put pollo guisado en google and youll see that practically every latin american country has this dish. This is not a Puerto Rican dish
👍🏽👍🏽👍🏽
Love your recipe. Thank you
I made this today. I probably made your views go up because I had it playing over and over while I prepped. 😂 It came out amazing!! Thank you! I saved the recipe and followed you. Can’t wait to try more recipes 🙌🏾
Do you have any charro beans recipe
Amazing cook here lots of flavor in a chicken be so coo 😁
perfect
I love Puerto Rican food is better than American food
Do I necessarily have to sear the chicken or can I skip the browning
I use chicken stock instead of water. And if it does not thicken, smash a few pieces of potatoes (I add more potatoes just for thickening). The recipe is very good and goes heavenly with jasmine or basmati rice. Thanks for making an easy but delicious recipe in english.
U boiled the chicken not good
Thank u. Only diff i will use adobe seqsoning and capers also.
Can you make this with chicken breast?
This was a great recipe, it came out so good, thank you so much.
What heat do i put it to when its covered????
No carrots?
🔥
To make the stew even thicker I smash a few cooked potatoes.
What sofrito do you use?
Julie, THANK YOU SO MUCH. I grew up with this being my most favorite dish growing up. And NOW I finally made it myself for the very first time. Mine was a bit too much on the tomato side, but I know what to do next time around. Nonetheless, it was a success and both my daughters said it was FIRE. Hats off and massive kudos to you! ❤️❤️❤❤❤#SUBSCRIBED
So here’s the part that has me confused—in the instructions, you say “add the chicken back to the pot and cover with 3 cups of water,” but here in the video, you speak of cover as in putting the lid on (your chicken is also not fully covered by water). The reason I’m confused is because I’m doing the slow cooker and you say put 1 cup of water, but I put more because I thought I had to make sure the water covers the chicken. So now I’m wondering if I have to take the extra water out.
In puerto rico, we typically add corn on the cob into our pollo guisado. It goes so good with the chicken and potatoes. I invite you all to try it the traditional way by adding in corn on the cob at the last 10 minutes of cooking. You will love it! We also use the whole chicken cut up, but you can also use chicken drumsticks, bone in chicken breast, even chicken thighs in a pinch. It is typically not made with boneless skinless chicken, because the bone in chicken creates a rich stock for the soup.
Azucar
Was that Sofrito?
Puerto Rican Food Porn!😂
I wonder how this would taste shredded up to make a tripleta sandwich. Wife can eat beef or pork so it would be chicken only