Pollo Guisado, Arroz Blanco, and Habichuelas

Tender chicken pieces braised in a rich tomato-based sauce with vegetables, accompanied by fluffy white rice and savory stewed pink beans.

• Prep: 30 min
• Cook: 1 hr
• Total: 1 hr 30 min
• Servings: 8
• Cuisine: Puerto Rican
• Difficulty: Medium

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• stir-fry
• comfort food
• budget-friendly
• healthy
• classic
• savory
• tangy

Ingredients

• 4 pound chicken thighs (boneless, skinless, cut into 2-inch pieces)
• 2 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 1 green bell pepper (medium, chopped)
• 6 clove garlic (minced)
• 0.25 cup fresh cilantro (chopped)
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1.5 package sazon con achiote
• 8 ounce tomato sauce
• 2 potatoes (medium, peeled and diced into 1-inch cubes)
• 2 cup chicken broth
• 0.5 cup pitted green olives (sliced)
• 2 tablespoon capers
• 1.5 teaspoon salt
• 2.5 cup long-grain white rice (uncooked)
• 5 cup water
• 2 can pink beans (15 ounces each, rinsed and drained)
• 0.5 red bell pepper (medium, finely chopped)
• 2 ounce tomato paste
• 1.5 cup vegetable broth

Instructions

1. Season the chicken thighs generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Brown the chicken pieces in batches until golden, about 3-4 minutes per side. Remove chicken and set aside.
3. Reduce heat to medium. Add the yellow onion, green bell pepper, and 3 cloves of the minced garlic to the pot. Sauté for 5-7 minutes until softened.
4. Stir in the 1/4 cup fresh cilantro, 1 tablespoon dried oregano, ground cumin, 1 packet sazon con achiote, and tomato sauce. Cook for 2 minutes, stirring constantly.
5. Return the chicken to the pot. Add the diced potatoes, 2 cups chicken broth, sliced green olives, and capers. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes, or until chicken is tender and potatoes are cooked through.
6. While the chicken guisado simmers, prepare the Habichuelas Guisadas (Stewed Pink Beans). In a separate medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the remaining 3 cloves minced garlic and red bell pepper. Sauté for 3 minutes until fragrant.
7. Stir in the rinsed and drained pink beans, tomato paste, 1/2 packet sazon con achiote, 1/2 teaspoon salt, and vegetable broth. Bring to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally, allowing flavors to meld. Mash a few beans against the side of the pot with a spoon to thicken the sauce, if desired.
8. At the same time, cook the Arroz Blanco (White Rice). In a medium pot with a tight-fitting lid, combine the 2 1/2 cups long-grain white rice, 5 cups water, and 1 teaspoon salt. Bring to a boil over high heat.
9. Once boiling, reduce heat to the lowest setting, stir once, cover tightly, and cook for 20 minutes without lifting the lid. Remove from heat and let stand, covered, for another 5 minutes. Fluff with a fork before serving.
10. Serve the Pollo Guisado hot, accompanied by a generous portion of Arroz Blanco and Habichuelas Guisadas.

Notes

The Pollo Guisado and Habichuelas Guisadas taste even better the next day, making this an excellent meal prep option.

Nutrition (per serving)

• Calories: 720
• Protein: 45 g
• Carbohydrates: 80 g
• Fat: 25 g
• Fiber: 12 g
• Sodium: 1200 mg
• Saturated Fat: 6 g
• Sugar: 7 g
• Cholesterol: 120 mg