Pollo Guisado is a traditional Latin American chicken stew, simmered in a flavorful sauce, perfect over rice.
Pollo Guisado
Nothing makes me happier than enjoying a bowl of pollo guisado – my favorite comfort food dish, especially when the weather is cold. This is my go-to chicken stew recipe that is huge on flavor and my family loves it. I probably make this as often as I make picadillo, and if you’ve been following for a while, then you know how much we love picadillo! I have many variations of this recipe, like my Instant Pot Latin Chicken Stew with Corn and Sofrito Chicken Stew. Another chicken stew we love is this Paprika Chicken Stew.
Pollo Guisado – My Favorite Dish!
People always ask me what my favorite Skinnytaste recipe is. It’s not always easy to choose, but Pollo Guisado is the comfort dish I crave most—and my family loves it too. Even my picky niece, who usually avoids chicken on the bone, can’t get enough of this recipe.
- Kid Friendly
- Comfort Food
- Easy and economic
- Dietary Restrictions: It’s gluten-free, Weight Watchers-friendly, dairy-free, and anti-inflammatory.
If you make this pollo guisado recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What is pollo guisado?
Pollo guisado (pronounced po-yo gee-sah-do) translates to “chicken stew” in English. This stew has several variations as it is very popular in many countries in the Caribbean, Central and South America. The recipes slightly vary by country and even from house to house. Since I am half Colombian and my husband is half Puerto Rican, this recipe is inspired by both countries. I’ve also had this dish in Dominican Republic and tasted very similar to mine. Sometimes I add potatoes, or corn or omit the olives. A beef version of this would be carne guisada.
Pollo Guisado Ingredients
Here are the ingredients I use to make pollo guisado. See exact measurements in the recipe card below:
- Chicken – I use bone-in chicken thighs and drumsticks – don’t use boneless. The bone adds so much flavor to the stew but I removed the skin to make it a bit healthier, and to be honest you don’t miss it. If you prefer white meat, bone-in chicken breast works fine.
- Spanish Olives and the olive brine give this dish lots of flavor. If you don’t like olives you can omit and add more salt, to taste.
- Seasoning – Adobo and Sazon are typically used in Puerto Rico and add so much flavor to this stew. Cumin and bay leaf are also added for flavor. If using sazon, look for Sazon with Achiote, or make your own sazon from scratch.
- Tomato Sauce – or tomato paste can be used
- Chicken bouillon adds great flavor, if you prefer to omit add salt to taste.
- Aromatics and Herbs – Scallions, Garlic, Cilantro
How To Make Pollo Guisado
Here’s the step by step directions to make pollo guisado. See exact recipe in recipe card below.
- Season chicken with adobo seasoning salt.
- In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
- Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
- Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
- Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.
- Cover and cook 50 minutes over medium-low heat, until the chicken is fall-off the bone tender.
- Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
- Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.
Variations:
- Chicken: You can use all drumsticks or all thighs if you don’t want to use both. If you want to use chicken breasts, use on the bone so it doesn’t dry out.
- Vegetables: Add corn, red bell pepper, carrots, yucca or potatoes.
- Onions: Use onions in place of scallions.
How to Serve Pollo Guisado
Eat this Latin chicken stew over white rice to soak up all the juices, or top it with avocado and a quick cabbage slaw on the side.
Freezer Tips:
To freeze any leftovers, transfer to an air-tight freezer-safe container and store in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove, in the pressure cooker, or microwave.
More Chicken Stew Recipes You’ll Love:
- Colombian Chicken Sancocho
- Paprika Chicken Stew
- Chicken and Andouille Sausage Stew
- Jamaican Coconut Brown Stew Chicken
- Chicken Cassoulet with Sausage and Swiss Chard
Pollo Guisado or Latin Chicken Stew
Ingredients
- 4 skinless chicken drumsticks, on the bone, 14 oz total
- 4 skinless chicken thighs, on the bone, trimmed, 20 ounces
- 1/2 teaspoon adobo seasoning salt
- 1 teaspoon olive oil
- 4 medium scallions, chopped
- 3 garlic cloves, minced
- 1/4 cup chopped cilantro, plus 2 tbsp for garnish
- 8 oz can tomato sauce
- 1 packet sazon seasoning, optional
- 1/4 cup pitted green olives, plus 2 tablespoons brine
- 1 tablespoon Chicken Better Than Bouillon, or 1 cube
- 1/2 teaspoon cumin
- 2 bay leaves
Instructions
- Season chicken with adobo seasoning salt.
- In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
- Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
- Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
- Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.
- Cover and cook 50 minutes over medium-low heat, until the chicken is tender.
- Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
- Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.
To make this in the Instant Pot
- Cook on high pressure 20 minutes.
- Natural release, discard bay leaves and top with remaining cilantro.
