Pollo Guisado, a classic Latin-style stewed chicken dish, is beloved across many Caribbean and Central American cultures for its warmth, flavor, and homey feel. With its roots in Dominican and Puerto Rican cooking, this stew combines bone-in chicken with a mix of vibrant spices, potatoes, olives, and tomatoes. The result is a thick, savory, and hearty meal that’s ideal for feeding the whole family or prepping for the week.

This version sticks close to traditional methods while keeping things simple enough for any home cook to master. Whether you’re exploring Latin flavors for the first time or looking for a comfort dish that brings people together, Pollo Guisado offers a perfect blend of nutrition, satisfaction, and cultural depth.

Ingredients and Preparation

Main Ingredients

• 2 ½ pounds bone-in chicken pieces (thighs and drumsticks work best for flavor and tenderness)
• 2 tablespoons adobo seasoning (or adjust to taste)
• 1 tablespoon sazon seasoning (adds rich color and a mild savory spice)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 small bell pepper, chopped (use green or red; for heat, substitute with a mild chili pepper)
• 3 garlic cloves, minced
• ¼ cup sofrito (homemade or store-bought; a staple blend of aromatic herbs and vegetables)
• ½ cup green olives, pitted (optional, but they add a briny flavor that complements the stew)
• 1 medium tomato, chopped
• 1 tablespoon tomato paste
• 1 medium potato, peeled and diced
• 1 ½ cups chicken broth or water
• 1 bay leaf
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish, optional)

Step-by-Step Instructions

Step 1: Season the Chicken

• Pat the chicken pieces dry using paper towels to help the seasoning stick.
• In a large bowl, toss the chicken with adobo and sazon seasoning until well coated. Let it sit for 15–20 minutes while you prep other ingredients.

Step 2: Sear the Chicken

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Add the chicken pieces skin-side down and brown them for about 3–4 minutes per side.
• Remove the chicken and set aside. You don’t need to cook it through yet—just build flavor.

Step 3: Sauté the Aromatics

• In the same pot, reduce the heat to medium.
• Add the chopped onion and bell pepper, and sauté for 2–3 minutes until softened.
• Stir in the garlic and cook for another 30 seconds until fragrant.

Step 4: Add the Sofrito and Tomato

• Stir in the sofrito and let it cook for 2 minutes, allowing the herbs and vegetables to release their aroma.
• Add the chopped tomato and tomato paste, stirring until everything is well blended and slightly thickened.

Step 5: Simmer the Stew

• Return the browned chicken to the pot.
• Add the diced potatoes, olives, bay leaf, and chicken broth or water.
• Bring the mixture to a boil, then reduce heat to low and cover the pot.
• Simmer for 40–50 minutes, or until the chicken is fully cooked and the potatoes are tender.

Step 6: Final Adjustments

• Taste and adjust salt and pepper as needed.
• If the sauce is too thin, remove the lid and simmer uncovered for an additional 5–10 minutes to reduce slightly.
• Discard the bay leaf before serving.

Beginner Tips and Notes

• Bone-in chicken works best for flavor and moisture, but you can use boneless thighs or drumsticks in a pinch. Just reduce the simmering time by about 10 minutes.
• Sofrito is key to the dish’s authentic flavor. You can make a simple version with onion, bell pepper, cilantro, garlic, and olive oil blended together.
• Don’t rush the browning step. It adds crucial depth to the overall taste.
• Use fresh spices when possible. Pre-packaged adobo and sazon are convenient, but homemade blends offer more control over flavor and salt content.
• Potatoes help thicken the stew naturally as they break down slightly during cooking. For a thicker consistency, mash a few pieces against the side of the pot toward the end.

Serving Suggestions

• Over white rice: This is the most traditional and popular way to enjoy pollo guisado. The rice absorbs the rich stew sauce beautifully.
• With crusty bread or flatbread: For a simpler or gluten-free option, serve the stew with bread for dipping.
• Alongside fried plantains (tostones or maduros): These sweet or savory sides balance the richness of the stew.
• Topped with fresh cilantro or green onion: A handful of herbs added just before serving brightens the flavor.
• With a side salad: A crisp green salad with lime vinaigrette can offer a refreshing contrast.

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Engagement Features

Variation Ideas

• Spicy Twist: Add a diced jalapeño or Scotch bonnet chili to the sauté step for heat.
• Smoky Option: Use fire-roasted tomatoes instead of fresh for a more robust flavor.
• Hearty Add-ins: Throw in chopped carrots, green beans, or peas for added texture and nutrition.
• Chicken and Beef Mix: If you want to mix proteins, you can use bone-in beef short ribs along with the chicken. Just increase the simmering time for beef to become tender.

Questions to Consider

• Have you tried a stew with sofrito before?
• Would you prefer this dish spicy or mild?
• Which sides do you think pair best with Latin stews like this?

Storage and Make-Ahead Tips

• Make-ahead friendly: The stew tastes even better the next day as the flavors meld.
• Refrigerate: Store in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze individual portions for up to 2 months. Thaw overnight in the fridge and reheat gently over low heat.
• Meal prep tip: Make a large batch and portion it out with rice for ready-to-go lunches.