Pollo Guisado

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! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Latin American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 362kcal

Author Arman Liew

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 start boiling, then cover and cook for 25 minutes on low heat or until the potatoes are cooked through and the meat is tender.
Garnish with fresh parsley and serve warm.

Video

Notes

TO STORE: Let the leftover stew cool to room temperature before transferring 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 to be thinned out a bit.

Nutrition