Hearty Pollo Guisado: A Flavorful Latin Chicken Stew

Pollo Guisado is a traditional Latin American chicken stew that is both hearty and comforting. Originating primarily from the Dominican Republic, this dish is cherished for its rich, savory flavors and satisfying textures. The stew features tender chicken simmered in a tomato-based sauce with potatoes and olives, creating a balance of tangy, earthy, and mildly spiced notes. Whether you are a beginner cook or an enthusiast exploring new cuisines, Pollo Guisado offers a straightforward recipe that yields a deeply flavorful meal. It’s a perfect dish to enjoy for lunch or dinner and can easily be adapted to fit your pantry staples or dietary preferences.

Ingredients and Preparation

To make Pollo Guisado, gather the following ingredients:

• 1 whole chicken (about 3-4 pounds), cut into pieces, or 6-8 bone-in chicken thighs/drumsticks
• 2 teaspoons adobo seasoning (or a blend of garlic powder, onion powder, salt, and pepper)
• 1 teaspoon sazón seasoning (optional; or substitute with ground cumin and annatto powder)
• 1 bay leaf
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 medium green bell pepper, diced
• 3 garlic cloves, minced
• 3 medium potatoes, peeled and cubed into 1-inch pieces
• 1/2 cup green olives, pitted and sliced
• 1 cup tomato sauce (or canned crushed tomatoes)
• 1 cup low-sodium chicken broth or water
• 1/4 cup fresh cilantro, chopped
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 teaspoon smoked paprika or ground cumin for extra flavor

Preparation Notes:

• Use bone-in chicken pieces for more flavor and juiciness, but boneless thighs can be used for quicker cooking.
• Peel and cube potatoes evenly for consistent cooking and better absorption of flavors.
• Green olives add a salty, tangy touch that balances the stew; capers can be a substitute if olives are unavailable.
• If you prefer, you can add other vegetables such as carrots or bell peppers for variation.

Step-by-Step Instructions

1. Season the Chicken:
   Pat the chicken pieces dry with paper towels. Sprinkle the adobo seasoning, sazón (if using), salt, and pepper evenly over the chicken. Massage the seasoning into the chicken to ensure it is well coated. Let the chicken marinate for at least 15 minutes to enhance the flavors.
2. Brown the Chicken:
   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Place the chicken pieces skin side down and brown them for 4-5 minutes per side until golden brown. Avoid overcrowding the pot; brown the chicken in batches if necessary. Remove the browned chicken and set aside.
3. Sauté Aromatics:
   In the same pot, add the chopped onion, green bell pepper, and minced garlic. Sauté over medium heat for 5-7 minutes, stirring often, until the vegetables soften and become fragrant.
4. Add Tomato Sauce and Broth:
   Pour in the tomato sauce and chicken broth. Stir to combine, scraping the bottom of the pot to loosen any browned bits (this adds flavor to the stew).
5. Add Potatoes, Olives, and Bay Leaf:
   Stir in the cubed potatoes, sliced olives, and bay leaf. Mix well to distribute the ingredients evenly in the sauce.
6. Return Chicken to the Pot:
   Nestle the browned chicken pieces back into the pot, making sure they are mostly submerged in the sauce and potatoes. If necessary, add a little more chicken broth or water to cover the chicken halfway.
7. Simmer the Stew:
   Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 35-45 minutes until the chicken is fully cooked and tender and the potatoes are soft but not falling apart.
8. Finish with Fresh Herbs and Seasoning:
   Remove the bay leaf from the stew. Stir in the chopped fresh cilantro. Taste and adjust seasoning with salt and pepper as needed.
9. Serve:
   Serve the Pollo Guisado hot with steamed white rice, crusty bread, or your favorite grain to soak up the delicious sauce.

Beginner Tips and Notes

• Always pat chicken dry before seasoning and browning to get a nice golden crust. Wet chicken will steam rather than brown.
• Browning the chicken adds layers of flavor and seals in the juices but don’t worry if you miss a bit; the stew will still taste great.
• Simmering low and slow allows the flavors to meld and the chicken to become tender. Avoid boiling vigorously as it can toughen the meat.
• If the stew is too thick, add small amounts of broth or water to loosen it up. If too thin, simmer uncovered for a few minutes to reduce the liquid.
• For a milder stew, omit spicy seasonings and rely on the natural flavors of the chicken and vegetables. To add heat, include chopped chili peppers or a pinch of cayenne.
• Potatoes are the classic choice, but you can swap for sweet potatoes or yams for a sweeter, earthier taste.
• If you prefer a thicker stew, mash some of the cooked potatoes into the sauce before serving.
• This stew stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.

Serving Suggestions

• Serve Pollo Guisado over fluffy steamed white rice to soak up the rich, savory sauce.
• Add fried ripe plantains or tostones on the side for a traditional Latin touch and a hint of sweetness or crunch.
• Fresh avocado slices or guacamole complement the stew’s acidity and add a creamy texture.
• A crisp green salad dressed with lime juice balances the stew’s richness and brightens the meal.
• For bread lovers, serve with warm crusty bread or corn tortillas to scoop up the sauce.
• Garnish with extra fresh cilantro and lime wedges for a fresh burst of flavor at the table.

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Engagement Features

Have you tried Pollo Guisado before? What’s your favorite way to serve it? Do you like adding other vegetables or spices? Share your experience and any variations you’ve made to this classic stew. If you are new to Latin cooking, what other dishes would you like to learn? Let us know how this recipe turned out for you and if you have any questions or tips. Your feedback helps others enjoy this comforting dish as much as you do.