The best pollo guisado recipe with bone-in chicken, potatoes, spices, and olives, cooked until tender. A Puerto Rican chicken stew that is packed with flavor and super easy to make.
I grew up eating Latin food and try to cook it at least twice a week. Some of my other favorites include arroz imperial, sopa de salchichon, and arroz con pollo.
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I love a good one-pot chicken stew recipe but sometimes it can be a bit bland. However, this Puerto Rican chicken stew is anything but bland. It’s pretty much a heart-warming bowl of comfort that’s insanely delicious. The chicken is seasoned to perfection and then simmered in a spiced broth for at least 45 minutes. Serve this with plain white rice, avocado tomato salad, and tostones for the ultimate dinner meal.
Why I Love This Recipe
- Packed with protein.
- Inexpensive to make.
- Doesn’t call for any fancy ingredients.
- Feeds a crowd.
Ingredient Notes
- Chicken – I highly recommend using bone-in skin on chicken for this recipe.
- Sazon – a spice blend that can be found in the Hispanic section of your local supermarket.
- Adobo – a popular spice blend used in Caribbean cuisine.
- Sofrito is just a blend of fresh vegetables. You can make it at home or use store-bought.
Step-by-Step Instructions
- Seasoning and browning the meat – Begin by seasoning the chicken with adobo, sazon, salt, and pepper. Heat some oil in a large pot over medium-high heat. Add the chicken, skin side down, and cook for 3-4 minutes on each side. Make sure to work in batches so you don’t overcrowd the pan.
- Remove the chicken from the pot and set it aside. Add the onions and peppers and cook for 2-3 minutes or until translucent. Season with a pinch of salt. Stir in the fresh garlic and cook for 20 seconds. Add the sofrito, tomato sauce, and bay leaf.
- Add the chicken back to the pot and cover with 3 cups of water. Cover and cook for 20 minutes. Once the 20 minutes are up, add the potatoes and olives. Cover and cook for 20 minutes or until the chicken is fully cooked through and the potatoes are fork-tender.
- Cook uncovered for 5-10 minutes and let the sauce thicken a bit. Check for seasoning and enjoy!
Top Tips And Flavor Variations
- If you don’t have sazon and adobo seasoning on hand, simply season the chicken the way you normally do. A blend of granulated garlic, paprika, oregano, cumin, and onion powder will add lots of flavor. You can also season it with this chipotle seasoning.
- Although I prefer bone-in skin-on chicken legs and thighs you may certainly use boneless skinless chicken breast instead.
- Want to make it spicy? Add some finely diced green chilies or cayenne pepper.
- To thicken the sauce, simply cook uncovered. However, if you want the sauce really thick, remove the chicken, potatoes, and olives from the pot and set it aside. Increase the heat to high and cook the sauce uncovered until it reduces by half, stirring frequently. No cornstarch or flour necessary!
- The chicken will release a lot of oil, feel free to skim the fat using a spoon or ladle.
Can You Freeze Pollo Guisado?
You can! Make sure to let the pollo guisado (chicken stew) cool completely before refrigerating. Once it cools, place it in an airtight container and refrigerate for up to 3 days or freeze for up to 6 months.
Can I Make It In The Slow Cooker?
Yes, make sure to brown the chicken on both sides on the stovetop and then transfer it to the slow cooker with the remaining ingredients. Only add one cup of water instead of three cups. Cook on high for 2 hours or on low for 4 hours. Just make sure the chicken reaches an internal temperature of 165 degrees F.
More Chicken Recipes You Might Enjoy
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Pollo Guisado (Chicken Stew)
Ingredients
Instructions
- Begin by seasoning the chicken with adobo, sazon, salt, and pepper. Heat some oil in a large pot over medium-high heat. Add the chicken, skin side down, and cook for 3-4 minutes on each side. Make sure to work in batches so you don't overcrowd the pan.
- Remove the chicken from the pot and set it aside. Add the onions and peppers and cook for 2-3 minutes or until translucent. Season with a pinch of salt. Stir in the fresh garlic and cook for 20 seconds. Add the sofrito, tomato sauce, and bay leaf.
- Add the chicken back to the pot and cover with 3 cups of water. Cover and cook for 20 minutes. Once the 20 minutes are up, add the potatoes and olives. Cover and cook for 20 minutes or until the chicken is fully cooked through and the potatoes are fork-tender.
- Cook uncovered for 5-10 minutes and let the sauce thicken a bit. Check for seasoning and enjoy!
Video
Notes
- If you don’t have sazon and adobo seasoning on hand, simply season the chicken the way you normally do. A blend of granulated garlic, paprika, oregano, cumin, and onion powder will add lots of flavor. You can also season it with this chipotle seasoning.
- Although I prefer bone-in skin-on chicken legs and thighs you may certainly use boneless skinless chicken breast instead.
- Want to make it spicy? Add some finely diced green chilies or cayenne pepper.
- To thicken the sauce, simply cook uncovered. However, if you want the sauce really thick, remove the chicken, potatoes, and olives from the pot and set it aside. Increase the heat to high and cook the sauce uncovered until it reduced by half, stirring frequently. No cornstarch or flour necessary!
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