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!
Pollo Guisado Recipe (Chicken Stew)
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
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.
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.
Storage Information
Leftover pollo guisado will last in the refrigerator up to 5 days in a sealed container. You can easily reheat it in a pot on the stove top to enjoy again.
You can also freeze it for 3 months or longer in freezer containers.
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.
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
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
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!