Pollo Guisado Recipe (Puerto-Rican Chicken Stew)
This Puerto Rican Pollo Guisado Recipe is made with juicy bone-in chicken pieces, tender root veggies, and briny olives simmered 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!
Servings: 8 servings
Calories: 565kcal
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
Yield: This recipe makes about 6 to 8 hearty servings, depending on portion size and sides. If served with rice and a salad or plantains, it could easily stretch it to 8. For larger appetites or fewer sides, plan on 6 generous servings. Note: Nutritional information does not include rice.
Ingredient Notes:
If you prefer not to make homemade adobo, sazón, and sofrito, you have several store-bought options to choose from. Most Goya brand products a packed with MSG, artificial colors, and preservatives, but they are the most "authentic" option if you're not making it from scratch. For this recipe use the following: Goya Sazón con Culantro y Achiote (1 packet), Goya Adobo with Pepper, and Goya Recaito Culantro Cooking Base. Or, try these MSG, GMO, preservative, and artificial everything-free options: Badia Sazón Tropical, Loisa Adobo, and Loisa Recaito Sofrito Cooking Sauce.
Storage, Freezing, and Reheating Tips
- 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
Calories: 565kcal | Carbohydrates: 21g | Protein: 34g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 525mg | Potassium: 885mg | Fiber: 3g | Sugar: 3g | Vitamin A: 859IU | Vitamin C: 32mg | Calcium: 49mg | Iron: 3mg
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