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This Pollo Guisado Recipe is a hearty chicken stew popular throughout Latin America and the Caribbean. It’s simple to make, packed with loads of juicy seasoned chicken, and cooks entirely in one pot!
Today we’re making pollo guisado, a chicken stew made with marinated bone-in chicken, onions, potatoes, and carrots simmered in a tomato-based broth. What makes this stew stand out from others is its bold, layered flavor—thanks to essentials like sofrito, sazón, adobo, and Spanish olives. Together, these ingredients create a rich, comforting, and deeply aromatic dish.
Table of Contents
Ingredients in Pollo Guisado
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 & Adobo Seasoning: This recipe calls for 1 tablespoon of adobo seasoning and 1 tablespoon of sazón seasoning. The adobo seasoning combines with lime juice, olive oil, cumin, and onion powder to marinate and flavor the chicken before cooking. Sazón, on the other hand, adds savory, earthy undertones and imparts a lovely reddish orange hue into the broth thanks to ground annetto. Both of these seasoning blends are very popular in Latin and Caribbean cooking, and a must in this recipe. Try my recipes for homemade adobo seasoning and homemade sazón seasoning.
Sofrito: Now that I’ve started making my own homemade sofrito recipe, there is no going back to store-bought. Sofrito is a flavorful, aromatic base used in many Latin American dishes. 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.
How to Make Pollo Guisado Step-By-Step Photos
Step 1: To marinate the chicken, combine the chicken pieces with lime juice, olive oil, adobo seasoning, ground cumin, and onion powder. Cover and marinate for at least 30 minutes, or refrigerate for up to 12 hours.
Step 2: In a large pot set over medium heat, brown the chicken pieces in a little olive oil until golden brown on all sides. Work in batches for best results. Once browned, remove from the pot and set aside on a clean plate.
Step 3: In the same pot, sauté the onion and bell pepper over medium heat. Stir occasionally and cook until the vegetables are softened and lightly golden.
Step 4: Next, stir in the sofrito and freshly minced garlic. Cook for about a minute, just until fragrant and the garlic has softened.
Step 5: Continuing to build more and more layers of flavor, stir in the sazón seasoning, tomato paste, dried oregano, and chicken bouillon (if using).
Step 6: Cook for a few minutes to allow the flavors to meld and the tomato paste to caramelize slightly, forming a rich base.
Step 7: Arrange the seared chicken pieces back into the pot, then cover with enough water to just cover the chicken (about 4-6 cups). Add the bay leaves and bring to a boil over high heat.
Step 8: Once boiling, immediately reduce the heat to low. Cover the pot and simmer gently for about 15-20 minutes. This will continue to cook the chicken and soften the aromatics.
Step 9: Remove the lid and stir in the peeled and chopped carrots, potatoes, and Spanish olives (if using). Cover and continue to simmer for another 30-30 minutes, until the vegetables are tender.
Step 10: Final step! Remove the lid and continue to simmer for an extra 5-10 minutes. This allows the broth to reduce and thicken slightly. In the meantime, toast toast some bread and season to taste.
Serving Ideas
You’ll typically find pollo guisado served in a bowl over cooked white rice or brown rice, but it also pairs well with tostones (fried plantains), sliced avocado, beans, a simple side salad, warm tortillas, or crusty bread for soaking up the sauce.
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 sofrito, homemade or store-bought
- 3 cloves garlic, finely minced
- 1 tablespoon sazón seasoning
- 2 tablespoon tomato paste
- 1 tablespoon Mexican oregano, or regular oregano
- 1 teaspoon powdered chicken bouillon, optional
- 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 2 tablespoons lime juice, 1 tablespoon olive oil, 1 tablespoon Adobo seasoning, 1 teaspoon cumin, and 1 teaspoon 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 5-8 minutes.
- Add the sofrito and garlic:Stir in ¼ cup sofrito and the minced garlic and cook for 30-60 seconds.
- Add the seasonings: Finally, add 1 tablespoon Sazón seasoning, 2 tablespoon tomato paste, 1 tablespoon Mexican oregano, and 1 teaspoon chicken bouillon (if using). 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.
Notes
- 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. Thaw overnight in the refrigerator for best results.
- Reheating: Add the stew to a pot and heat over medium-low heat, stirring occasionally until warmed through. Add a splash of water or broth if needed to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
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.
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!
