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Hearty and Flavorful Pollo Guisado: A Latin Chicken Stew for Any Occasion

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Warm your soul with this Hearty and Flavorful Pollo Guisado! 🍗🍲 Tender chicken simmers in a rich, savory tomato-based broth with potatoes, peppers, and Latin spices. 🧅🌿 It’s cozy, comforting, and perfect for any day of the week. Serve it with rice, plantains, or fresh bread for a complete, satisfying meal that feels like home. Simple ingredients, bold flavor—this classic chicken stew never disappoints! ❤️🔥

Ingredients

Scale
  • 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)

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.

 

 

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.

Find it online: https://inarecipes.com/hearty-and-flavorful-pollo-guisado-a-latin-chicken-stew-for-any-occasion/