This pollo guisado recipe is a flavorful braised chicken stew popular in Caribbean and Latin American cuisines, with loads of chicken, so easy to make!
If you're looking for a chicken stew recipe that is huge on flavor with lots of seasonings and hearty ingredients, look no further than Pollo Guisado, my friends. This is the chicken stew you've been searching for.
Chicken stew is an easy choice for simple weeknight cooking. This is true in American where we can season up some inexpensive cuts of chicken, toss it into a pot with vegetables and liquid, then braise it until it's ready to enjoy.
It's also true of many Caribbean and Latin American countries, where Pollo Guisado is the standard. You'll find variations of this recipe from Dominican, Spanish, El Salvidor, Mexico and elsewhere. Ingredients vary from country to country and cook to cook.
This is more of a Puerto Rican Pollo Guisado, and the results are wonderful. You'll get so much flavor with this dish. It is so easy to make.
Let's talk about how we make pollo guisado, shall we?
Pollo Guisado Ingredients
- Chicken. Use a whole chicken for this recipe, cut up, about 2-1/2 pounds. You can use boneless, skinless chicken, but you'll get much more flavor with bone-in chicken.
- Seasonings. Use 2 tablespoons adobo seasoning and 1 tablespoon sazon seasoning, very popular seasonings in Latin American cuisine. Also bay leaf for the simmering.
- Oil. 2 tablespoons olive oil for browning the chicken.
- Vegetables. Use 1 small onion, 1 small bell pepper, (or use hotter peppers to your taste), 3 cloves garlic, 1/2 cup olives and 3 medium potatoes.
- Sofrito. I use 1/4 cup sofrito, though you can use more or less to your personal tastes. Try this homemade sofrito recipe.
- Liquid. Use 8 ounces tomato sauce and 1 cup chicken broth
- Garnish. Spicy chili flakes, fresh chopped parsley
How to Make Pollo Guisado - the Recipe Method
Season and Brown the Chicken. Season the chicken pieces with adobo and sazon seasoning. Be sure to get all sides. Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
Vegetables and Liquid. Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes. Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.
Boil, then Simmer. Bring to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone. It should register 165 degrees internal (minimum) when measured with a food thermometer.
Garnish and Serve. Garnish with red pepper flakes and fresh chopped parsley and serve.
Boom! Done! Pollo guisado is ready to serve! Looks delicious, doesn't it? I'm ready to dig right into this amazing chicken stew. Such a great recipe.
Serving Suggestions for Pollo Guisado
Serve your pollo guisado in a bowl as a hearty chicken stew with some crusty bread to sop up the wonderful sauce. Or, serve it over rice.
Recipe Tips & Notes
- The Chicken. It is best to use bone-in chicken for the overall flavor. Chicken skin is optional. I usually keep it on. This recipe does work with boneless chicken, however, so feel free to use boneless chicken breast, thighs, or your favorite cuts.
- The Seasonings. I use both adobo seasoning and sazon seasoning, popular in Puerto Rican and Latin American cuisine. Feel free to use others, such as cumin or chili powders.
- The Vegetables. You can easily stretch this recipe with more potatoes, or use other ingredients you might have on hand, such as carrots, rutabaga, peas, corn, or root vegetables.
- Slow Cooker Pollo Guisado. You can easily use a slow cooker or crock pot to make your pollo guisado. Just be sure to brown the chicken in a pan first, then transfer everything to a slow cooker and cook on low for about 1.5 - 2 hours, or until the chicken is tender and cooked through. This is not a traditional method, but it works great.
That's it, my friends. I hope you enjoy this pollo guisado recipe. Let me know if you make it. I'd love to hear how it turned out for you. You can make it as spicy as you'd like.
Cookbook Recommendations
I've been learning a lot about Puerto Rican cooking from several different cookbooks. Here are links to 2 Puerto Rican cookbooks I highly recommend. They are great. These are affiliate links, my friends!
- Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes, by Oswald Rivera
- Puerto Rican True Flavors, by Wilo Benet
Try Some of My Other Popular Recipes
- Cajun Baked Chicken Thighs
- Pernil (Puerto Rican Roast Pork)
- Puerto Rican Arroz con Pollo
- Arroz con Gandules
- Puerto Rican Pique
- Cuban Sandwich Recipe (Cubano Sandwich)
- Coconut Curry Chicken
- Chicken Paprikash (Paprika Chicken)
- Peruvian Chicken (Pollo a la Brasa)
- Harissa Chicken
- Chicken Mole
- Arepas Recipe
Try Some of These Other Great Stews
- Brunswick Stew
- Burgoo
- Booyah (Chunky Midwestern Stew)
- Carne Guisada (Beef Stew)
- Sancocho (Latin American Stew)
- Cajun Baked Chicken Thighs
- Albondigas Soup (Caldo de Albondigas)
Also check out my story on Pollo Guisado Chicken Stew.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pollo Guisado Recipe (Chicken Stew)
Ingredients
- 2-1/2 pound chicken cut up, skin on
- 2 tablespoons adobo seasoning
- 1 tablespoon sazon seasoning
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 small bell pepper chopped (or use hotter peppers to your taste)
- 3 cloves garlic chopped
- 1/4 cup sofrito
- 1/2 cup olives
- 3 medium potatoes halved and quartered
- 2-3 bay leaves
- 8 ounces tomato sauce
- 1 cup chicken broth
- FOR GARNISH: Spicy chili flakes fresh chopped parsley
Instructions
- Season the chicken with adobo and sazon seasoning. Be sure to get all sides.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
- Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.
- Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.
- Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone. It should register 165 degrees internal (minimum) when measured with a food thermometer.
- Garnish with red pepper flakes and fresh chopped parsley and serve.
Notes
Nutrition Information
Athena says
I had this receipt pinned for some time and I decided to try it today for the first time. Wow. This recipe was everything! So yummy. Thank you.
Mike H. says
Thank you very much, Athena. I am really happy to hear it!
Jennifer Jones-Gibson says
My husband and I went to Puerto Rico this past June. We went to see my children's grandparents (their biological fathers parents who will always be Mami and Papi to me. Mami made this dish and my husband loved it. I hadn't made it in years and had forgotten a few ingredients and when I found your recipe, it all came back to me. It's been over 24 years since I saw them or made this recipe. Of course I make the regular rice and beans, holiday meals and sort, but not this.
It took us back to the island and my husband loved it just as much as Mami's.
Thanks
Mike H. says
Jennifer, I am very happy this dish brought back those memories. Thanks a lot for sharing!
Darren says
Best pollo Guisado recipe I have ever had or made better than the local Puerto Rican restaurant it’s delicious One of my go to meals Yellow rice with pingeon peas on the side delicious it never gets old
Mike Hultquist says
Awesome!! Thanks, Darren! I love to hear this!
Elaine says
This was so yummy! thank you for sharing. I will make this again...and again....and then some more.
Mike Hultquist says
Thanks so much, Elaine!! Very happy you enjoyed it! YUM!!
LM says
Made this for my Puerto Rican husband. He loved it. He said it tasted like his mom used to make it. Thank you so much.
Mike Hultquist says
Excellent! So great to hear this! Thanks so much for sharing, and I'm very happy you both enjoyed it.
Mary A Cruz says
Can this be made in a crock pot? If so, how? Thank you in advance.
Mary
Mike H. says
Mary, you can easily use a crock pot. Make sure to sauté the chicken in a pan until golden brown before transferring everything to the pot. Cook on low for approximately 1.5 to 2 hours, or until the chicken is tender and fully cooked. While this method may not be traditional, it can be effective.
Sahara says
This recipe is so good!! I've made it several times and everyone devours it!
Mike Hultquist says
Great to hear, Sahara! Thanks for sharing this!
YOLANDA MCDOWELL says
this about my 3rd time making this dish, excellent
Mike H. says
I am very happy to hear that, Yolanda. Thank you very much!
Lilibeth A says
Thank you for your amazing recipe! It worked so perfect. I intuitively even added jalapenos to my sofrito for a little kick. This was the most perfect recipe to make my FIRST pollo guisado and it was a HIT! It will definitely be one to keep for years to come! Thank you!
Mike Hultquist says
Thanks, Lilibeth! Glad you enjoyed it!
Scott Swanbery says
This is probably my family's favorite Chili Pepper Madness recipe. Made it again last night and substituted El Pato Hot Tomato Sauce for tomato sauce and green chilis for bell pepper. It was dynamite last night - leftovers should be even better !! Thank you Mike and keep up the good work !! Your recipes are typically not overly spicy allowing for a little personalization when the family demand more heat !!BTW does Mrs. Hulquist enjoy spicy food also? Or are you relegated to the garage to eat this stuff?
Mike Hultquist says
Hey, THANKS, Scott! I appreciate it. Very happy you're enjoying the recipes! Yes, Patty loves spicy food, too, though it took me many years to get her to adapt! She doesn't cook, so had little choice! Haha! =)
Roxana Duong says
My kitchen smells amazing and the flavor is so good. I have been craving some good pollo guisado and this hits the spot. I am excited to make it again and added to my list of favorites.
Mike Hultquist says
Thanks so much, Roxana!
victoria says
i loved this! i will make again.
Mike Hultquist says
Thanks, Victoria!
Jennifer says
This recipe was just the flavor I was craving! I made a few minor changes. Replaced the potatoes with sweet potatoes and added a can of drained white beans along with 2 cups of water and 1 packet of chicken bouillon powder. I also kept the chicken thighs whole, browned them first, removed, added all other ingredients, then added chicken back in. Ended up cooking for about 50 minutes total.
Mike H. says
Awesome, Jennifer. I am glad to hear that you've customized it to your liking!
Greicy says
Can I leave the potatoes out? Can I still follow the same recipe or is there anything i should cut back on?
Mike H. says
Yes, Greicy, you can.The absence of potatoes won't require fundamental changes. Enjoy!
Shahran Spears says
Absolutely AMAZING! Very authentic. A tad bit salty, would cut back on olives and Adobo just slightly.
Mike Hultquist says
Glad you enjoyed it, Shahran!
Steve D says
Made this twice after I tasted a friend's Pollo Guisado for the first time. Wow this is fantastic!!! I gave some to my friend and she said I nailed it! I took the suggestion of 1tbs of Adobo. I also added carrots and some frozen peas. Thank you for a wonderful recipe!
Mike H. says
You are very welcome, Steve. Enjoy and come back for more! 😉
RM says
My family absolutely loves this recipe. I’m not Spanish, but my younger half brother is mixed Puerto Rican & White. When we were younger his family would make a variation of this, as well as pastelitos and they started my love for Spanish food. As we got older we lost touch with his side of the family but I would always crave the meals they used to make us. Soooo happy I found this recipe it was exactly what I was needing and it has become my family’s favorite hearty meal, especially perfect for cold weather months. I like to add red beans and a generous amount of olives and capers. We also do ours with chicken thighs. Sometimes we just do baby potatoes too cause they’re easy! Either way it’s always delicious and packed with flavor and makes the whole house smell divine. 10/10 looking forward to trying out other recipes.
Mike H. says
Thank you for sharing your story, RM. It was a great read. Enjoy the recipes! =)
Gail says
What can you use in place of the Sofrito and the Sazon too many chemicals and allergens for me.
Thank you!
Mike Hultquist says
Gail, sofrito and sazon can be made homemade so you can avoid any chemicals. In place of sofrito, use fresh onions, peppers, garlic, maybe tomato. Check out my Homemade Sazon Recipe so you can use the different elements as desired: https://www.chilipeppermadness.com/recipes/sazon-seasoning/
Irene says
Amazing recipe! I have been looking for years to find a chicken stew like my grandma made and this taste just like it!
Mike Hultquist says
Great! Glad you find it here, Irene! Thanks!
Mama Hink says
Soooo good, tastes just like my abuela’s
Le Verne says
great dish with those olives!!
Mike Hultquist says
Yeah! I agree!
Seena says
Can't wait to try this! Can this be Made in a crock pot and can chicken breast be used instead?
Mike Hultquist says
Yes to both, Seena. Let me know how it turns out! Enjoy!
Rachel Peery says
I've made your recipe several times, and it is packed with flavor. I add chopped up hot cherry peppers and some of the juice. I also add fire roasted tomatoes. So good!!
Mike Hultquist says
Sounds perfect to me, Rachel!
Andrea k says
Delicious
I reduced the Adobo to 1 1/2 teaspoons in the season to 1 1/2 teaspoons
Mike Hultquist says
Glad you enjoyed it, Andrea.
Steve says
Had a similar dish made by a friend's 80yr old mom. So I was on a mission to find similar. Picked your recipe after much research. Never made Puerto Rican food before. This was absolutely amazing!!! I read reviews and decided to cut back to 1tbs of Adobo and used 1 sweet potato and 1 russet. My mouth is still partying! Made sofrito for the first time. Can't wait to use it now in many other dishes. Thank you!
Mike Hultquist says
Great to hear, Steve! Very happy you enjoyed it!
Paula says
It’s not the first time I make this Pollo Guisado it’s delicious lots off flavors veggies my family loves this wonderful meal.Thank You for the recipe
Mike Hultquist says
Glad your family love it, Paula! I appreciate it!
Traci Vilez says
I can not wait to make this. I can tell that your recipes will be flavorful because a lot of recipes use tsp instead of tbsp, but I always add more because I want to taste the seasoning. Looks so good. I am excited to make it. I should have looked at this recipe earlier because it is 1:03 am and I want to cook this now. LOL
Mike Hultquist says
Haha, enjoy, Traci! Yes, I LOVE lots of extra flavor, too.
Dawn Fontanez says
I made this tonight and it was very good! My husband loved it! However, I would probably use one tablespoon of Adobo instead of two next time. I found it to be a bit too salty so I just added a little water to the pot and it was just fine! Will definitely make this again! @ChiliPepperMadness
Mike H. says
Thank you and I am so glad that you customized it to your preference!
Marti Fernandez says
ABSOLUTELY AMAZING! I did have to adjust the Adobo seasoning as it is very salty (learned the hard way!). I make Puerto Rican red rice and beans with it and it beyond delicious.
Mike Hultquist says
Thanks, Marti!
Susan Jevaltas says
I cannot wait to make this in a few days. But I have a 5.5 lb. chicken. I assume I ought to just double the other ingredients. What do you suggest otherwise?
Mike Hultquist says
Susan, yes, you can easily double the ingredients to make a bigger batch. Just make sure the chicken cooks through. Let me know how it goes! Enjoy!
Nichole says
Mike, this recipe was delicious! My husband is Puerto Rican has been begging me to learn how to make pollo guisado. Your recipe was the closest I found to how his mom makes it! The first time I made it, it was a bit too salty. that was because I was using store bought adobo, which I'm assuming is much more salty than yours. Every time after that I adjusted the amount of adobo, and it is now one of our favorite recipes! thanks so much for this!
Mike Hultquist says
Awesome! Thanks so much, Nichole!
Debra A Johanson says
I used jalepenos and half fried the potatoes in oil before adding. Yumm!!
Mike Hultquist says
Boom!! I love it!
Mary says
Hi, where can I buy the sofrito already made. If I don't want to make it myself. what brand is best to use? thnx
Mike Hultquist says
Mary, I don't really see it in many U.S. supermarkets, though I don't really look for it, as I make my own. I would try Amazon.
Traci says
I am with you Mike, much better homemade, but I love to cook so there you go.
Gwendolyn Branch says
Goya makes it. Look in the international section or Goya aisle
Lena says
hey.. it's super easy to make and the jarred stuff doesn't taste that great, but any supermarket should have it where the Spanish food isle is.
Andrea says
I buy mine at Giant, in the produce section. it's typically over by the tofu and single serving, prepackaged veggies/fruits. It says
Feliciano's Puerto Rico Sofrito on the containerl.
Nicole Allen says
I use the Goya one in the white tub. I get it home and pour it into an ice cube tray. Once frozen, I pop them into a freezer bag and can use them easily whenever I need sofrito
Mike Hultquist says
Great.
Deanna says
Walmart freezer section. Goya its the green one.
Vanessa says
I’ve found Goya and Iberia brand at both Walmart and Save a Lot
Nichole says
I know this comment is old, but in case anyone else might be looking for it also.. Goya makes a sofrito that comes in a little tub. I find it in the freezer section with the other Goya frozen food products like the tostones and empanadas. It's very good! I much prefer the frozen one over the one that comes in the glass jar. Hope that helps!
Nicole says
They have it in stores in a jar in the international isle or in the goya frozen section
Yoli says
try etsy
Sandra De Leon says
@ Mary You can find it at Walmart and Goya makes it in the frozen section
Janet says
Fabulous!!! Made this for supper tonight along with some Puerto Rican rice. Followed your recipe exactly until I accidentally dumped in the entire jar of olives (juice and all!) because that’s what I do when I make rice. Oh boy - I’ll do that every time! Thanks for another great recipe.
Mike Hultquist says
Awesome to hear, Janet! Lots of olives for me, too. I love it. Glad you enjoyed it.
Debbie says
Oh man we had this. It is delicious! it's a definite keeper for my husband and myself. Thanks for posting your recipes for us to try!
Mike Hultquist says
Awesome, Debbie!
Tigra Lopez says
loved this!!!! will make again! used 6 leg quarters skinless cut into 3rds, 1/3 cup olives because no one else likes them, 1 potato, added baby carrots, used 1.5c water with .5 chicken stock cube. boyfriend loved it, served with yuca, rice and beans. will add this to book of favorite recipes, thanks for sharing
Mike Hultquist says
Glad you enjoyed it, Tigra!
Alejandra says
This is such a flavor filled recipe and super easy to make. I had never cooked with adobo or sazon seasoning before and debated purchasing it since it's just a mix of spices that tend to be readily available. Really glad we bought the real thing because it totally delivered on the taste factor. I used a green bell pepper and a jalapeño. So good!
Mike Hultquist says
Awesome to hear, Alejandra! Glad you enjoyed it! This is one of our favorites for sure.
LC says
I think that using cubed skinless chicken thigh is easiest and doesn’t sacrifice anything for the stew.
I usually need more broth/stock to cover the ingredients in my pot, so then I also add in more sofrito and tomato sauce so I’m not diluting flavor.
I also tend to add a bit more olives because they’re such a good part of this stew.
This has so much good flavor. I love it! So do my husband and kids - even the one who doesn’t eat ANY soup or stew.
Mike Hultquist says
I love this, LC. GREAT way to make it. I want a bowl, too! =)
Krisite says
Could I make this in crock pot? If so how long to cook?
Mike Hultquist says
You can, Krisite. I have a section in the post about this:
Slow Cooker Pollo Guisado. You can easily use a slow cooker or crock pot to make your pollo guisado. Just be sure to brown the chicken in a pan first, then transfer everything to a slow cooker and cook on low for about 1.5 - 2 hours, or until the chicken is tender and cooked through. This is not a traditional method, but it works great.
Mandii says
Delicious, the family agrees.
Mike Hultquist says
Excellent!! Glad you and your family enjoyed it, Mandii!
Puja says
Tried this recipe today, half of given quantity as only for my son. Served it with steamed jasmine rice and crackers. He liked it, so cheers to you!! I have tried many of your recipes as we love spicy foods.
Mike Hultquist says
Glad you enjoyed the recipe, Puja! Thanks for sharing!
Greenma says
Very tender and flavorful. Wish the Sofrito recipe made about half.
Janet says
Greenma - I make his sofrita recipe and freeze it in 1/2 cup portions. Works great and I always have it on hand!
Pamela Westerman says
A coworker brought this to work one day and I absolutely fell in love with it I'm trying this recipe now and will get back to you with pictures and just how well everything went I'm excited learning and cooking a new recipe it sounds delicious and it brings back good memories I don't think even I could mess this recipe up thank you for the yummy recipe be back with you later for more
Mike Hultquist says
Enjoy, Pamela! I hope you love it.
BillBixby says
I want to make this for some family but there are several people who refuse to eat dark meat. if I use half dark, bone in, and half chicken breasts, should I put the chicken breasts in later or take them out sooner?
Mike Hultquist says
I would put them at the same time and let them stew.
Rae Ann says
I was looking for a basic pollo stew and this recipe was just what I wanted! The twist I did was adding in carrots! what a delicious meal this was! followed the recipe and when it was time to add the potatoes I added the carrots in too! This was a hit at the dinner table! Thanks for the amazing recipe!!
Mike Hultquist says
Glad you enjoyed it, Rae Ann! Carrots are PERFECT for this! YUM!
Charm says
I made this for the first time a week ago and I'm making it again today. I've been craving it ever since and my family loved it. I made my own sofrito and paired it with Arroz con Gandules. Thank you for sharing such a delicious recipe!!
Mike Hultquist says
Awesome! Very happy you enjoyed it! Homemade sofrito really makes it stand out.
Victoria Smith says
I love this dish but it was way too salty with sazon and adobe seasoning. Making it second time around but cut down on the seasonings and added carrots. Good stuff!
Mike Hultquist says
Thanks, Victoria. That's why I like to make my own spice blends, to help control the salt levels. Glad you enjoyed it.
Kellie says
this was so easy to make and and absolutely delicious. my husband said I definitely need to save this recipe. thank you!!!
Mike Hultquist says
Nice!! Glad you enjoyed it, Kellie!
Sharon says
I love Puerto Rican food but find it laden with sodium. I wonder if there is a substitute for sazon? I bypass recipes that ask for it
Mike Hultquist says
Sharon, yes, you can make your own homemade sazon seasoning, but skip or reduce the salt. Check out my recipe here: https://www.chilipeppermadness.com/recipes/sazon-seasoning/
Gail Schmidt says
We loved this chicken stew! Easy to make! I browned the chicken in roasted pepper infused olive oil and I added cumin and turmeric. I used Yukon gold potatoes, peeled. Outstanding! Definitely will make again!
Denise Hernandez says
OMG OMG..THIS RECIPE IS SOOOOO AWESOME DEEEELICIOUS❣️❣️MY FAMILY GOES CRAZZZY WHEN I MAKE IT..(HINT) ADD ABOUT 2 TSPNS OF CUMIN..WOWWW
Mike Hultquist says
Awesome, Denise! I appreciate it!
Kelly Allen says
This is the first time I have heard of this dish and first time I've cooked food out of my comfort zone. I did omit the olives, we are not olive eaters. This was so easy to make and tasty! And the instructions was by far the easiest I've ever followed. Thanks
Mike Hultquist says
Awesome, Kelly! Glad to help, and happy you enjoyed it!
Jenn says
which sazon? there's a few different ones. thank you!
Mike Hultquist says
Jenn, see my Homemade Sazon Recipe (https://www.chilipeppermadness.com/recipes/sazon-seasoning/), or you can find a similar product.
Boo says
This is the REAL DEAL. It was spicy, favorable. I used Spanish Olives stuffed with garlic, that's what I had at the time.I really like how you take the time to explain and encourage to make it your own, but I know to follow your recipes, can never go wrong.
Mike Hultquist says
Thanks so much, Boo! Very happy you enjoyed it, and I appreciate your sharing.
Sahara says
I made this a couple times before and I absolutely love it! It's so flavorful and I'm a huge fan of olives and spanish food. It was super easy to make and I'm making it again tonight! Thanks for this recipe!
Mike H. says
Thank you, Sahara - I really appreciate it!
Alex says
Never had pollo guisado prior to discovering this recipe and I am glad I came across this! This recipe is very flavorful and a keeper for those upcoming chilly days. Will definitely be making again! Tfs!
Mike Hultquist says
Thanks, Alex!
Naomi says
I am enjoying this recipe thank you
Mike Hultquist says
Thanks!
Zacha Ortiz says
Delicious, made this a bunch of times already. My kids and I love it. Just like moms. Thank you.
Mike Hultquist says
Awesome! Great to hear, Zacha. Thanks for sharing!
Carol says
This recipe is amazing and easy to follow
Mike Hultquist says
Thanks, Carol!
Tony says
This is a excellent recipe. My family loved it.the next time I make this dish I will serve it with polenta thanks
Mike Hultquist says
Thanks, Tony!
Jodie Lynette says
Wow, Mike - this is a serious winner!! Had a few extra days off from work so decided to scour your artillery to try something new. I seasoned the chicken overnight and knowing how stew flavors really melt together, I made this for the next day to let the aromas bind. Another hit in my household! When I opened my Dutch oven the next day from the fridge, I was immediately hit with a mesmerizing smell that got my dog running to the kitchen. My family destroyed this dish and even asked me to make it again this week. Little do they know, I'm trying your paella on Monday so I expect eager votes of approval! Thank you again! Always so authentic and flavorful and so easy to put together.
Mike Hultquist says
Wonderful! This is so great to hear, Jodie. Glad everyone enjoyed it, and I appreciate your sharing!
Lark says
First time I made this recipe was a month or so ago, it's now in the rotation at least twice a month. It's one of my go to recipes when our friends come over for dinner.
Mike Hultquist says
Awesome! I love to hear it, Lark! Glad you enjoy it!
Maddie says
Hi Mike, I make your Adobo and Sazon Seasoning recipes, plus your Sofrito recipe, to use in this recipe…the result…spectacular! I make many more of your great recipes but have been too busy to respond to each. Thank you.
Mike Hultquist says
Thanks so much, Maddie! Glad to be helpful!!!
Michael says
I doubled the recipe for International Sunday at church. I hope everyone likes it. Everything came together as the recipe said. Haven't tasted it yet.
Michael Hultquist - Chili Pepper Madness says
I hope it was enjoyed, Michael.
Karen says
We really liked it! Immediately saved it and will be making it again.. yum!!
Michael Hultquist - Chili Pepper Madness says
Very nice! I appreciate it, Karen. We love this one! So good.
Christine says
Mike! You did it again. This is a winner. Like many of the others, I didn't add sofrito and I did add carrots. Being of middle European descent I served it over wide egg noodles. I have one question. What kind of olives? I only had pimento stuffed and actually forgot to add them. I'm not sure what you used in photo.
Thanks!
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Christine! I used green olives here and love it. I appreciate the comments! Glad you enjoyed it!
Halima says
I literally want to dive into my screen and mop that sauce up. Don't even want the chicken, just the sauce LOL.
We don't have Sazon seasoning here in SA, and I looked at your recipe and we don't get annatto here either. What can I substitute it with please
Thank you Mike
Michael Hultquist - Chili Pepper Madness says
Haha, thanks, Halima. Annato is quite a unique ingredient so it could be worth ordering some online, but for subs (mostly for color), you could use paprika with a touch of turmeric, or saffron. Enjoy!
Kort says
Sounds D lish, thanks!
Michael Hultquist - Chili Pepper Madness says
Thanks, Kort! So good!!
Natasha says
We discovered this recipe last winter and now make it at least once a month. My children love it and they are not soup lovers. It's easy to make a large pot and freeze for the week. Thanks!
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you love it as much as we do, Natasha! I appreciate it!
Mickey B. says
Hands down the best PR recipe I've found online! I just made an awesome pernil I found online but it's no comparison to the authentic flavor and ease of making like this guisado. Thanks for sharing
Michael Hultquist - Chili Pepper Madness says
Awesome to hear! Glad you enjoyed it, Mickey. High praise indeed!
Genoveva says
I am half Puerto Rican and always go to this Puerto Rican restaurant to get pollo guisado… although good… imo it was too salty. Yet the best I could get in the town I am in… so I was excited to try this recipe.. all my ingredients were organic with the exception of the sofrito.
There is even a organic adobo seasoning which honestly is no comparison to the other brand. Definitely high quality seasoning with no chemicals.
I have made this recipe twice now and it is hands down my favorite and I can’t even see myself eating out anymore because I can make it better at home.
Something just hits different when your ingredients are organic. Including organic chicken.
No additives or preservatives or added color blah… just all organic all real food along with this recipe makes the perfect pollo guisado.
Hands down the best I’ve ever had and some picky eaters in my family think so too! Totally cleaned the bone.
Thanks!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Genoveva! Very high praise! Super happy you found this one and enjoy it. So good for sure!
Renee Thomas says
Delicious! I added some sliced carrots as a reviewer suggested. Perfection!
T says
Was wondering if I could do this in a crock pot
Michael Hultquist - Chili Pepper Madness says
Absolutely! Enjoy.
Elizabeth milano says
can and how to make this stew in a crock pot please u
Mike Hultquist says
Elizabeth, this is discussed in the Recipe Notes & Tips section of the post. FYI.
Ashley says
I’ve made this recipe about a dozen times since my sister sent it to me and it just does not disappoint. This is the first pollo guisado recipe that actually reminds me of the one my abuelita used to make when I was a child. This recipe is an absolute keeper and I am so glad my sister stumbled upon your site. Thank you!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoy it, Ashley! We love this recipe.
Jose says
Very Puertorican . Recaito culantro cilantro adobo Sazón. What more can you want? Delicious. +++ I added a few leafs of recao brujo. Loved it. Almost an asopao. I made it in the magic pot. My wife is puertorican and I am Cuban. The taste is definitely different than the Cuban fricasé. Can’t say which is better. Love them both. ((No paprica or comino or oregano.)
Michael Hultquist - Chili Pepper Madness says
Thanks, Jose. I greatly appreciate it.
Arpita Patel says
Made this last night. It was delicious!! Added some peas and some thyme. Definite keeper!
Michael Hultquist - Chili Pepper Madness says
Very nice! Thanks, Arpita!
Christie Z says
For Puerto Rico style Pollo Guisado, I start by rubbing the chicken with a crushed mixture of as many garlic cloves as I want + 4 peppercorns + 1 tsp salt and 1 tsp oregano. I let that season for up to 3 days. I cannot stress the importance of sofrito enough. Here's a quick recipe for it from Oswald Rivera's book Puerto Rican Cuisine in America: 8 leafy stems cilantro + 1 medium green bell pepper + 1 clove garlic crushed + 1/4 aji dulce peppers (if you can find them) - sliced in 1/2 and seeds removed + 6 whole leaves recao (if you can find it). Otherwise use everything but the aji dulce and recao. Goya makes sofrito and recao too it's just not that great. I just made it last night with skinless/boneless thighs and am convince that bone in/skin on brings out the best flavor. I also add carrots. But one of my favorite additions is one habanero pepper floating around - don't cut it - let it float while you are cooking the stew. It gives it a nice little zing.
Michael Hultquist - Chili Pepper Madness says
Very nice.
yami says
Delicious!!! I didnt use bay leaf I was so excited to see this simmering... taste super delicious
Michael Hultquist - Chili Pepper Madness says
Very nice! Thanks, Yami.
Cara says
I’m making this tonight for the second time this month. One word...AMAZING.
This dish is so easy to make and so packed with flavor. I used chicken drums and thighs and threw some peas in at the end (hubbs doesn’t like olives). It is so simple but tastes like it’s been cooking for hours an hours!! SCORE!!
Michael Hultquist - Chili Pepper Madness says
Yes! Love to hear it, Cara. Glad you are enjoying it. Big flavor right here!
Wendy says
What if it’s more than 2 1/2 pounds of chicken?
Michael Hultquist - Chili Pepper Madness says
Wendy, you can fit more chicken in the pot. No problem! Let me know how it turns out for you.
Elaine says
Diana and Michael: Great recipe! Thanks for sharing Michael! I don't care for a whole lot of chopping or cleaning up of the food processor, and had the same observation as Diane that most of the ingredients in sofrito, or all depending upon the version of sofrito, are already covered. Glad to read about the exchange between the two of you about sofrito. Always looking for ways to simplify a bit without sacrificing too much taste. Thanks!
Michael Hultquist - Chili Pepper Madness says
Thanks, Elaine! I appreciate the comments. Thank you very much for sharing. I'm super happy you liked it!
Kt says
This was delicious. I used boneless, skinless chicken thighs that I already had. This is a keeper, thank you.
Michael Hultquist - Chili Pepper Madness says
Perfect with boneless chicken thighs! I love to hear it, KT. Glad you enjoyed it.
Diana says
I give this five stars, even though it's still on the stove right now. It's in that last stage where you have to simmer 30 minutes.
I had to change a couple things up.
I used boneless thighs because my 20 year-old has recently revealed to me that the bones-on gross him out. (Which I never knew all the time I was serving him bones-on. I love bones-on, but he is 20 and so he knows everything.)
I also didn't do the sofrito because I don't want to make a quart of it and it seemed like everything in the recipe was sofrito ingredients anyway. For that step, I substituted 1/4 cup of cilantro and called it a day. I can tell by the way it's cooking, it will be great. Bones-on would have been better, but...
Anyhoo, it seems to be turning out well. I'm really happy with it right now.
Michael Hultquist - Chili Pepper Madness says
Sounds great, Diana! I hope you love it as much as I do!
Lena says
oh man.. I put way too much sofrito! like a cup, didn't have olives so I used a few pickeld garlic cloves and juice. no bay leaves so used oregano instead. still tastes good! will try the actual recipe next time lol
Mike Hultquist says
Glad you enjoyed it, Lena!
Gloria says
Mike - once again you nailed a recipe that my PuertoRican abuelita (and mom too) used to make. Kudos to you!! It's only missing one thing: sliced carrots. Try it one time; I think you'll like that addition. 🙂 Once again, thanks so much for sharing these recipes from the Caribbean.
Michael Hultquist - Chili Pepper Madness says
Thanks, Gloria! I am DEFINITELY going to use carrots next time! I love them! They would be so perfect here. Cheers to your abuelita, and mom!
Rick says
Mmmm good flavor. We find the finest quality most spicy recipes from Chili Pepper Madness... thanks for the ideas
Michael Hultquist - Chili Pepper Madness says
Thanks, Rick! I appreciate it!
Jérémie says
I love meals with olive in it! Soooo much flavors here!!! Dear Mike, this is very very good (again).
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie! Yes! I really love this one. Tasty!