Vegan Pollo Guisado (Chicken Stew)

This Vegan Pollo Guisado (Chicken Stew) recipe is a flavorful braised jackfruit stew with lots of potatoes and carrots. #VeganizedPuertoRican

Vegan | Gluten-free | Soy-free

It’s time for another #VeganizedPuertoRican! It’s been a while!

Today I’ll share with you the vegan version of a dish that I hold dear to my heart since childhood. Pollo Guisado (Chicken Stew) is a dish full of love and flavor, that my grandmother cooked all the time. It was a weekly thing, often served with white rice, avocado, and tostones. Truly a Puerto Rican classic!

This Vegan Pollo Guisado (Chicken Stew) will be a guaranteed hit, especially on those days when you crave comfort homemade food. Just like a warm belly hug, that’s easy, affordable, and hearty. 

The making of: Vegan Pollo Guisado (Chicken Stew)

Guisados are stews native to many parts of Latin America, especially the Caribbean. As you can guess, there are many types, but today we’re focusing on the chicken version, pollo guisado which translates to “stewed chicken”. 

To substitute the chicken I’m using jackfruit; it’s the alternative that resembles chicken texture the best and it keeps the recipe 100% plant-based. Everything else from the traditional recipe is already vegan. Of course, this recipe includes distinctive Puerto Rican flavors like sofrito, garlic, and tomato sauce. If you live somewhere where you can’t find sofrito, I have a recipe for you to make your own.

Vegan Pollo Guisado (Chicken Stew) is a fairly simple recipe to make; it’s all done in one pot, and you kind of throw everything in there to cook itself. First, you’ll sautee the garlic and onion, until translucent. Then you’ll add all of the other ingredients, and simmer for about 15-20 minutes. When ready, serve over white rice, along with sides like tostones and avocado. 

The best thing about vegan cooking is that none of the meat alternatives take nearly as long to cook as meat. And if you have any leftovers, save them for the next day; it will taste even better!

And there you have it! A very homemade-traditional Puerto Rican dish were flavors and aromas of the true criollo cuisine that we all love so much.

Notes:

• Tomato sauce can mean two very different things in Puerto Rico and the USA. So for non-Puerto Ricans, this is what I mean by tomato sauce. 
• Substitute water for veggie stock, and skip the bouillon cube. 
• Traditional recipes will include green Spanish olives. I chose not to because I honestly don’t like them, and I don’t know a lot of people who do. If that’s your thing, you can add about ¼ cup of de-seeded green Spanish olives in step 4.
• Leftovers? This recipe will keep in the fridge for up to 5 days.

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Vegan Pollo Guisado (Chicken Stew)

Rating: 3.2/5

( 5 voted )

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

  Ingredients:

• 2 tbsp olive oil
• ½  medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 tbsp sofrito
• 2 tbsp tomato sauce (from can)
• Optional: 1 tbsp garlic puree
• 1 vegetable bouillon cube
• 1 14oz can of Young Jackfruit
• 1 large potato (or 2 medium), cubed
• 1 large carrot, cut into ¼-inch pieces
• 2 cups water
• ¼ cup cooking red wine
• 2 bay leaves
• 1 tsp cumin powder
• Optional: 1 tsp annatto powder
• Salt & pepper, to taste

To serve:

• White rice
• Tostones
• Avocado

Procedure

1. Drain and de-seed the jackfruit. Cut into smaller pieces if desired. Set aside.
2. Heat the olive oil in a medium size pot over medium heat. Add the onion and garlic to sautee until the onion is translucent.
3. Then add the sofrito, garlic puree, and tomato sauce, followed by the jackfruit. Stir until everything is combined. 
4. Add potatoes, carrots, water, wine, veggie bouillon cube, and cumin powder. Raise heat to medium-high, and stir until the bouillon cube is dissolved. Add salt and pepper to taste.
5. Once boiling, lower heat to simmer, add bay leaves, cover, and allow to cook for 15-20 minutes (or until potatoes and carrots are cooked through).
6. Adjust seasonings if desired. 
7. For a thicker consistency, remove the lid and cook for an additional 5 minutes to allow some of the liquid to evaporate.
8. Serve the Vegan Pollo Guisado (Chicken Stew) over white rice, along with your favorite side. ENJOY!

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