Pollo Guisado which translates to chicken stew, is chicken pieces stewed in a flavorful broth with different vegetables. There are different variations of this recipe depending on where in latin america it is made. There is puerto rican chicken stew, pollo guisado dominicano, or south america versions. This pollo guisado recipe is great for busy weeknights because you can get food on the table in under and hour.
Pollo Guisado Ingredients
Chicken- I would suggest using bone in chicken for this recipe because it will bring much flavor over using a boneless chicken breast. Using a whole chicken broken into parts is good because you get to experience both white and dark meat. I like to use dark meat for stews and particularly chicken drumsticks. Chicken thighs are good too and I use that along drumsticks for variation. Whether to use the chicken skin is up to personal tastes. I remove it because I can not deal with chicken skin that is not crispy.
Seasonings- adobo seasoning and sazon seasoning are key in this recipe and brings the latin flavor. Chicken bouillon is also added for to reenforce the chicken flavor. Salt and black pepper is added to taste.
Vegetables- onion, green bell pepper, garlic, green olives, medium potatoes, and sofrito are used in this recipe. The onions and peppers could be diced or sliced. As for the green olives you can slice them or leave them whole. I like to leave them whole to extract the flavor but not so much for eating so it's easier for me to pick them out.
Liquids- tomato sauce the chicken to stew in and get nice and tender. If you do not have chicken bouillon, chicken broth will act in the same way as the chicken bouillon and water.
Let's Make Pollo Guisado
Heat olive oil in a dutch oven or large pot over medium-high heat. Season chicken with adobo, garlic powder, dried oregano, salt, and pepper. Place chicken in pan and brown pieces on both sides for 4-5 minutes. If there is too many pieces to fit all in the pan at once, make in batches. Over crowding the pan will stem the chicken and not get it browned.
Remove chicken and set aside in a large bowl. Add onions, peppers, garlic, and sofrito and cook for 2-3 minutes.
Add potatoes, olives, tomato sauce, sazon, chicken bouillon, water and bay leaf to the pot and bring to boil. Place chicken and any juices from the bowl back into the pot.
Reduce heat to low heat and cook for 40 minutes until chicken is cooked through and potatoes are tender.
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Pollo Guisado Tips
Serve over a bed of rice to soak up all the flavorful broth. White rice, yellow rice, or arroz con gandules works great. If you want to eat it as a stew with mostly broth, serve with crusty bread on the side for dipping.
Yes! Once cooled store in an airtight container or ziplock bag for up to 3 months.
In an airtight container it can last for up to 4 days in the refrigerator.
Pollo Guisado
Equipment
Ingredients
- 4 chicken thighs skinless, bone-in
- 4 chicken drumsticks skinless, bone-in
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1 tsp garlic powder
- 1 tbsp adobo seasoning
- 1 tbsp olive oil
- 1 small onion sliced
- 1 small green bell pepper sliced
- 2 tsp garlic minced
- 2 tbsp sofrito
- 1/4 cup olives
- 1 cup diced potatoes
- 1 packet chicken bouillon
- 1 packet sazon
- 2 cups water
- 1 bay leaf
Instructions
- Heat olive oil in a dutch oven or large pot over medium-high heat. Season chicken with adobo, garlic powder, dried oregano, salt, and pepper.
- Place chicken in pan and brown pieces on both sides for 4-5 minutes. If there is too many pieces to fit all in the pan at once, make in batches. Over crowding the pan will stem the chicken and not get it browned. Remove chicken and set aside in a large bowl.
- Add onions, peppers, garlic, and sofrito and cook for 2-3 minutes. Add potatoes, olives, tomato sauce, sazon, chicken bouillon, water and bay leaf to the pot and bring to boil.
- Place chicken and any juices from the bowl back into the pot. Reduce heat to low heat and cook for 40 minutes until chicken is cooked through and potatoes are tender.
Video
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