Vegan "Pollo" Guisado
This vegan version of the classic hearty, saucy, chicken stew tastes just like home.
By Maria Romero | @plantyflavor
I was born on the northern coast of Colombia in the beautiful city of Cartagena where I lived for the first 6 years of my life. There are beautiful memories from my time in Colombia centered around the wonderful food that makes up my city–food filled with Caribbean flavors such as plantains, fish and coconut. When I came to the U.S I became even more of a food lover since I was being exposed to different foods that I had never tried in my life.
Even though I have always been a food lover, my love for food grew even more once I transitioned into a vegan lifestyle four years ago. I found myself with this bigger appreciation for food and how it’s made since I had to “relearn” how to cook once again. It wasn’t only until a couple of years ago, that I found myself really missing the food I grew up with. Thus, I took it upon myself to begin recreating all of my favorite Latin dishes and share them with others that might be feeling the same way I did and that’s how this vegan pollo guisado came about.
Pollo guisado is a chicken stew dish known and loved throughout Latin America and the Caribbean. You can find its prominence in Puerto Rican and Dominican cooking. I drew inspiration from Puerto Rican pollo guisado with the addition of Loisa’s Organic Adobo that I used to season the vegan chicken. In Colombia, we make pollo guisado or pollo sudado with a delicious, saucy sofrito of onions and tomatoes, that are then seasoned with Sazón. It all comes together with the addition of non-negotiable potatoes to make a dish that always feels like home. I hope you love this recipe as much as I did!
Vegan Pollo Guisado
2 cups of the vegan chicken of your choosing
1⁄2 tsp of Loisa Organic Adobo
- 1⁄2 tsp of onion powder
- 1⁄2 tsp of garlic powder
- 1⁄4 tsp of black pepper
- 1 tbsp of oil
- 1 large tomato, diced (about 1 cup)
- 1 small onion, finely diced (about 1⁄2 cup) 1 green onion stalk, sliced (about 1⁄3 cup) 2 garlic cloves, finely minced
1⁄4 tsp of Loisa Organic Sazón
- Dash of cumin (optional)
- Salt to taste
- 1 potato, peeled & cubed
Enough water to just cover the potatoes
In a deep nonstick pan or pot over medium heat, heat up the oil.
Once the pot is hot add in your seasoned vegan chicken. Cook for 5-7 minutes or until golden brown then remove from the pan.
In the same pan add the onions and cook for 2 minutes or until slightly translucent then add in the green onion. Cook for another 2 minutes or until fragrant.
Add in the minced garlic and cook for another 2 minutes or until the garlic is fragrant then add in the tomatoes and a pinch of salt.
Mix to combine and cook for 3 minutes until the tomatoes release their juice and become saucy.
Bring to a boil, lower the heat to the lowest, cover, and simmer for 15 minutes or until the potatoes are fork tender.
Add the vegan chicken back to the pan and cook uncovered for an additional 5 minutes.
Enjoy warm with some white rice and your second favorite side dish!