This Pollo Guisado Recipe is a hearty, bold, and flavorful chicken stew popular throughout Latin America and the Caribbean. In this Puerto Rican version, juicy bone-in chicken pieces, tender root veggies, and briny olives simmer in an aromatic sofrito and tomato-based broth until the chicken is fall-off-the-bone tender. It’s so easy to make and cooks entirely in one pot!
Puerto Rican Chicken Stew – What You Need to Know to Make This Flavor-Packed Recipe
One of the most exciting parts about cooking (and eating!) is discovering new ingredients, cooking techniques, and (hopefully!) my next diamond in the rough dinner favorite. Pollo Guisado (pronounced puh-yuh gee-sah-duh) fit the bill on most fronts, giving me with an entirely new way to enjoy chicken stew! So, what’s the most important need-to-know information you should be aware of before making this hearty one-pot chicken recipe? I’ll tell you:
- It’s a really easy recipe, but it needs 2-3 hours to make. I wish I could tell you you’ll have perfectly juicy, fall-off-the-bone chicken in under an hour, but that won’t happen. Plus, marinating is highly recommended for at least 30 minutes. Sometimes the best recipes take a little extra time and this is one of them.
- You may not be familiar with some of the ingredients: This is the biggest thing to be aware of before rolling up your sleeves to make this pollo guisado recipe. They are adobo all-purpose seasoning, sofrito, sazón seasoning, and Mexican oregano. I discuss each ingredient in more detail below, so don’t run off just yet.
- It’s an Authentic Pollo Guisado Recipe with Countless Variations. In other words, no one “right” way to cook this chicken stew exists.There are differences between regions and kitchens, but the basic recipe is the same: marinated chicken pieces simmer in a tomato sauce with potatoes or other root vegetables. It’s the sofrito and olives that make this uniquely Puerto Rican.
Table of Contents
Key Ingredients: Information, Swaps, and Substitutions
Below I’ve included links to the less common ingredients in this pollo guisado recipe and optional substitutions. You can access the printable recipe with measurements in the recipe card at the bottom of this page.
Chicken: This recipe includes bone-in skinless chicken drumsticks and thighs. Feel free to leave the skin on if you prefer a richer sauce. You can use boneless, skinless chicken, but bone-in chicken will give much more flavor and is less likely to dry out.
Sazon: I’ve used Goya Sazón con Culantro y Achiote (the orange packet) for this recipe. It has the most traditional flavor and it’s easy to find. That said, it does contain MSG. If this is something you’re avoiding, consider using Badia Sazón Tropical, which is is organic, non-GMO, MSG-free, etc. If you cannot source sazón, use the following (makes approximately 2 tablespoons):
- 1½ tsp ground coriander
- 1½ tsp ground cumin
- 1½ tsp ground annatto (achiote) or sweet paprika
- ½ tsp garlic powder and ½ tsp onion powder
- ¼ tsp Mexican oregano
- ¼ tsp salt
- ⅛ tsp black pepper
Adobo Seasoning: The best choice is Goya Adobo with Pepper. Again, this brand contains MSG. Alternatives include Loisa Adobo, which is organic, non-GMO, MSG-free, etc. If you cannot source adobo, mix your own and use the amount called for in the recipe (1 tablespoon). Store the rest in an airtight container. This makes approximately 1/4 cup:
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp ground turmeric
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp ground cumin
Sofrito (aka Recaíto): Unless you have a homemade recipe that you plan to use, there are several store-bought options available. This recipe uses Goya Recaito Culantro Cooking Base. For an MSG, GMO, preservative, and artificial everything-free option, try Loisa Recaito Sofrito Cooking Sauce. Here’s how to make your own (makes about 1 cup):
- ½ white or yellow onion, roughly chopped
- ½ green bell pepper, roughly chopped
- ½ bunch fresh cilantro (including stems)
- 3 cloves garlic
- 2 tablespoons olive oil
- Optional: 2-3 ají dulce peppers (if available) or ¼ of a cubanelle pepper
- Optional: ½ tsp salt
To make it, pulse all the ingredients in a food processor or blender until you get a thick, slightly chunky paste (be careful not to over process). Store in the fridge for up to 5 days, or freeze in cubes for easy use.
What is Sazón?
Sazón is a vibrant, all-purpose seasoning blend used widely throughout Latin American cooking. Translated, word sazón literally means “seasoning” or “flavor” in Spanish. It’s warm, earthy, and slightly peppery with a touch of garlicky depth, but it is not spicy. It gets its signature red-orange color from annatto (achiote).
What is Sofrito?
Sofrito is a flavorful, aromatic base used in many Latin American dishes. It’s considered the soul of the recipe, which basically means it’s pretty important. Think of it as the Latin version of a mirepoix (onion, carrot, celery) or the Cajun trinity (onion, bell pepper, celery). It is savory, herbaceous, and slightly sweet, with a garlicky kick. When cooked in oil, it becomes mellow and aromatic, adding layers of delicious flavor. Puerto Rican sofrito, or recaito, is typically made with a blend of onion, garlic, green bell pepper, cilantro, culantro (if available), ají dulce peppers, and olive oil.
What Can I Serve With It?
You’ll typically find pollo guisado served in a bowl over cooked white rice, but it also goes with tostones (fried plantains), sliced avocado, beans, a simple side salad, warm tortillas, or crusty bread for soaking up the sauce.
Your Questions, Answered
Yes! For best results, follow the instructions through step 5 in the recipe card below. Then, transfer everything to the slow cooker, including the potatoes, carrots, olives, bay leaves, and enough water to just cover the chicken. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. For a thicker sauce, remove the lid in the last 30 minutes and cook on high.
Yes! For best results, follow the instructions through step 5 in the recipe card below. Then add the potatoes, carrots, olives, bay leaves, and enough water to just cover the chicken. Cover and place the pot in the oven. Bake at 325°F for 60-90 minutes, until the chicken is tender and easily pulls from the bone.
Yes! For best results, allow leftovers to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
The best option is to simmer uncovered for the last 5–10 minutes of cooking, or until desired thickness is reached. The potatoes also help naturally thicken the broth as they soften.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this On-Pot Puerto Rican Chicken Stew, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
One-Pot Pollo Guisado Recipe (Puerto-Rican Chicken Stew)
Ingredients
- 4-5 pounds bone-in chicken legs and thighs - skin removed (optional), trimmed of excess fat
- 2 tablespoon lime juice
- 2 tablespoon olive oil - divided
- 1 tablespoon adobo seasoning
- 1 teaspoon cumin powder
- 1 teaspoon onion powder
- 1 white onion - diced
- 1 green bell pepper - deseeded and diced
- ¼ cup recaito sofrito - homemade or store-bought
- 3 cloves garlic - finely minced
- 1 envelope sazon seasoning
- 2 tablespoon tomato paste
- 1 tablespoon Mexican oregano
- 1 teaspoon powdered chicken bouillon
- 2 bay leaves
- 2 large carrots - peeled and cut into 1-inch chunks
- 1½ pounds yellow potatoes - cut into 1-inch chunks
- 1 cup Spanish olives - optional
Instructions
- Marinate the Chicken: In a large mixing bowl, combine the chicken pieces with the lime juice, 1 tablespoon olive oil, Adobo seasoning, cumin, and onion powder. Toss well to evenly coat. Cover and marinate for 30 minutes at room temperature (or in the fridge if prepping ahead).
- Brown the Chicken: Heat a large heavy-bottomed pot or dutch oven over medium heat. Add the remaining 1 tablespoon of olive oil. Working in batches, sear the chicken (3–4 pieces at a time) for 4–5 minutes per side, until nicely browned. Then, set the chicken aside on a clean plate. At this stage, we're not cooking the chicken all the way through, just building a rich, golden sear. Tip: Don't overcrowd the pot or the chicken will steam instead of brown.
- Sauté the Aromatics: Return the same pot to medium heat. Add the diced onion and green bell pepper. Cook, stirring occasionally, until softened and slightly golden—about 5 minutes.
- Stir in the sofrito and minced garlic and cook for 30-60 seconds.
- Finally, add the Sazón packet, tomato paste, Mexican oregano, and chicken bouillon. Cook everything for about 1 minute, just until fragrant and the tomato paste darkens slightly.
- Build the Stew: Nestle the browned chicken pieces back into the pot, layering them gently on top of the sofrito mixture. Pour in enough water to just cover the chicken (about 4–6 cups, depending on your pot size) and add the bay leaves. Bring everything to a boil over high heat.
- Simmer Low and Slow: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes.
- Add the Veggies and Simmer: Stir in the carrots, potatoes, and olives (if using). Cover again and simmer for an additional 20-30 minutes, until the veggies are tender and the chicken is nearly falling off the bone.
- Simmer Uncovered: Uncover the pot and let it simmer for an additional 5–10 minutes, or until the broth has thickened to your preferred consistency. Taste and adjust seasoning if needed—add more salt, a touch of black pepper, or a squeeze of lime if you want brightness.
- Serve: Enjoy over fluffy white rice garnished with fresh chopped cilantro if desired.
Jessica’s Notes
- Sazon: For this recipe I’ve used Goya Sazón con Culantro y Achiote – the orange packet. It has the most traditional flavor and it’s easy to find. That said, it does contain MSG. If this is something you’re avoiding, consider using Badia Sazón Tropical.
- Adobo: For this recipe, the best choice is Goya Adobo with Pepper. Again, this brand contains MSG. Alternatives include Loisa Adobo, which is organic, non-GMO, No-Msg, etc.
- Sofrito: The sofrito brings the deep, garlicky, herby, slightly sweet foundation to this dish. Unless you have a homemade recipe that you plan to use, there are several store-bought options available. This recipe uses Goya Recaito Culantro Cooking Base. For an MSG, GMO, preservative, and artificial everything free option, try Loisa Recaito Sofrito Cooking Sauce.
- Mexican Oregano: Mexican oregano is different from Mediterranean oregano which is milder, more mint and flor than Mexican oregano. If you don’t have Mexican oregano, mix 1:1 Mediterranean oregano with dried oregano and a small pinch of lime zest.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Place cooled stew in freezer-safe containers or heavy-duty zip-top bags (leave a little space at the top for expansion). Freeze for up to 3 months. Tip: For easier reheating, portion into individual servings before freezing. Thaw overnight in the refrigerator for best results.
- Reheating: Add the stew to a pot and heat over medium-low, stirring occasionally until warmed through. Add a splash of water or broth if needed to loosen the sauce.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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