Pollo Guisado
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My authentic Puerto Rican pollo guisado recipe transforms your basic chicken stew into something incredible! It’s hearty and packed with flavor, and the chicken falls off the bone!
Our family is big on filling, flavorful dishes- two things Latin America does exceptionally well. During the six years I lived in the region (thank you, diplomat parents), I learned some of the most comforting and authentic recipes, and this one-pot Puerto Rican chicken stew quickly became a dinnertime staple.
It’s everything I love about Puerto Rican cooking- juicy chicken simmered in a rich broth, warm spices, sofrito (a flavor base using onions and garlic), and tender vegetables. Since being back in America, I’ve done a few rounds of testing using what’s available here, and this version captures all those bold, vibrant flavors. It is such a favorite, my partner requests an extra batch for lunches during the week!
What is pollo guisado?
Pollo guisado is a classic Puerto Rican and Dominican chicken stew made by simmering bone-in chicken (typically thighs and drumsticks) with spices and vegetables until the meat falls off the bone. Every household has its own version, but it’s always cozy, flavorful, and comforting.
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Why I love this recipe
- Fun to customize. My recipe is versatile and can be tailored to please even the picky eaters in your household (quite an issue here lately!).
- Incredible flavors and textures. The texture of the chicken is what you’d expect from anything slow-cooked- moist, juicy, and falling off the bones. It’s a flavor explosion with hints of hot spice, smokiness, and everything in between.
Key Ingredients
Here’s what you’ll need to make guisado, along with my kitchen notes. Full measurements are in the recipe card below.
- Chicken. I highly recommend sticking with skin-on, bone-in chicken thighs and drumsticks, which benefit from the slow simmer. When I tested the chicken breast, it needed too much babysitting to keep it from drying out.
- Adobo seasoning. This spice blend is a staple in our kitchen. It’s typically a mix of garlic powder, onion powder, paprika, oregano, cumin, salt, and black pepper.
- Sazon seasoning. This bold, peppery blend is often made with ground annatto seeds, cumin, garlic powder, coriander, oregano, and salt. You can buy this at any mainstream grocery store or easily make your own (I’ll include it in the recipe card).
- Olive oil. Just enough to sear the chicken and saute the aromatics.
- Aromatics. The stew starts with a sofrito made from onion, garlic, and chili peppers. They give every bite an incredible taste and depth of flavor. Feel free to use bell peppers if red chili peppers are too spicy.
- Green olives. They add bursts of briny, salty, and slightly tangy flavors. Just be sure to get ones without the seeds.
- Potatoes. I recommend using a waxy variety, like red, yellow, or Yukon Gold potatoes. These varieties hold their shape and become creamy and soft when cooked.
- Tomato sauce. It helps create a thick, flavorful stew sauce.
- Chicken stock. Chicken broth keeps the chicken moist and tender as they simmers.
- Bay leaves. For a subtle, earthy element. Don’t forget to remove them from the stew before serving!
- Kosher salt and black pepper. To taste.
How to make pollo guisado
Step 1- Sear the chicken. Season the chicken with the seasonings, then sear it in an oiled skillet or Dutch Oven over medium-high heat until browned. Transfer it to a plate.
Step 2- Sauté the aromatics. Cook the onion and chili pepper in the now-empty skillet. Next, add the garlic.
Step 3- Let it simmer. Place the chicken back in the skillet. Stir the remaining ingredients into the chicken and veggie mixture, then bring it to a boil. Cover with a lid, reduce the heat, and simmer until the chicken and potatoes are tender.
Step 4- Garnish and serve. Sprinkle chopped parsley or cilantro over the top, then scoop the stew into bowls with white rice.
Arman’s recipe tips
- Don’t skip the sear! In testing, I’ve found this step to be the key to giving the chicken amazing flavors and a crispy texture.
- Low and slow is the way to go. Give the stew at least 25 minutes to simmer on the stove, and you’ll eventually notice how it’s falling off the bone. I’ve retested this recipe simmering it for up to 90 minutes.
- Use another protein. Try swapping the chicken (pollo) for beef to make “carne guisada,” pork for “cerdo guisado,” or lamb for “cordero guisado.” I’ve used all four, and as long as the protein has some fat in it, it will work beautifully.
- Crank up the heat. I found that a little extra spice is more than welcome in this flavor-rich meal. You can add a pinch of cayenne, red pepper flakes, or a dash of hot sauce. Also, consider using a super spicy chili pepper, like cayenne, habanero, or serrano.
Storage instructions
To store: Let the leftover stew cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for 3 to 4 days.
To freeze: Once it’s cool, transfer the stew to a freezer-safe container and freeze for 2 to 3 months. Let it thaw overnight in the fridge before reheating.
To reheat: Reheat the leftover chicken guisado in a saucepan on the stove over low to medium heat until heated through. Add a splash of stock or water if it needs a bit of thinning.
Frequently asked questions
It depends. The red chili pepper and seasoning blends are the main sources of heat in the stew, and I find that they balance the rest of the flavors perfectly. The heat level is mild as-is, but you can easily adjust the amount of chili peppers and spices to make it less or more spicy.
I’ll be honest- yes, you can make it with boneless, skinless chicken (like chicken breasts or tenderloins), but I really don’t recommend it. When I tested this, I had to keep an eye on the stove and check the chicken every 10 minutes to prevent it from drying out (which defeats the purpose of a simmered stew!). The stew also benefits from the added fat in dark meat, which adds an extra layer of flavor.
Pollo Guisado
Video
Ingredients
- 1 pound chicken thighs and drumsticks separated
- 1 tablespoon adobo seasoning
- 1 tablespoon sazon seasoning
- 2 tablespoon olive oil
- 1 onion diced
- 1 red chili pepper minced
- 2 cloves garlic minced
- 1/4 cup green olives seedless
- 2 potatoes quartered
- 7 ounces tomato sauce
- 1 cup chicken broth
- 2 bay leaves
Instructions
- Season the chicken with the adobo seasoning and sazon seasoning on all sides.
- Add the oil to a large non-stick skillet and place over medium-high heat. Cook the chicken until it is browned on all sides. Remove it from the skillet.
- Add onion and red pepper and cook until the onion becomes translucent. Add garlic and cook for 30 seconds.
- Return the chicken to the skillet and add olives, potatoes, tomato sauce, chicken stock, and bay leaves. Leave the mixture to boil, then cover and cook for at least 25 minutes on low heat or until the potatoes are cooked through and the meat is tender. You can simmer this stew for up to 90 minutes.
- Garnish with fresh parsley and serve warm.
Notes
- Leftovers: Keep in the fridge for up to 4 days or the freezer for up to 3 months.
- Homemade sazon seasoning for one stew: 1 teaspoon ground coriander, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon onion powder, 1/4 teaspoon turmeric, and 1/4 teaspoon pepper.
Nutrition
More cozy chicken dinners
- Instant Pot White Chicken Chili
- Chicken Florentine
- Chicken over rice
- Chicken adobo
- Chicken tinga
- Moroccan chicken
Recently updated
This recipe was originally published in October 2023 and updated in November 2025 after retesting it with other cuts of chicken and a longer simmering time. No measurements or ingredients have changed.
I never tried making Puerto Rican food before. I would like!
Kewpie! is too cute for words!