Pollo Guisado Recipe (Chicken Stew)

I’m sharing my Pollo Guisado, a Caribbean and Latin braised chicken stew overflowing with tender chicken, vibrant peppers and a garlicky sofrito that has earned a permanent place in my recipes.

I still get surprised by how Pollo Guisado can turn an ordinary night into a little mystery. I love that this braised chicken stew centers on bone-in, skin-on chicken pieces and the deep, fragrant lift of sofrito.

It’s the kind of dish that looks simple but hides tricks, little stumbles and big payoffs, stuff you only notice when you taste it. Sometimes I’ll swear it changes depending on the day, like it remembers who’s eating it, and a little unpredictable.

If you’re curious, stick around, but fair warning, you might end up making it on repeat. Ricette

Why I Like this Recipe

– I love how comforting it is, feels like a big warm hug after a long day
– It always impresses guests even when I didnt try that hard
– Leftovers get better the next day so I get an easy tasty lunch
– It’s forgiving, if I mess up a little it still turns out great

Ingredients

• Main protein source, it’s high in protein, keeps you full, mild flavor absorbs spices.
• Starchy carbs, add body to stew, give creamy texture when cooked.
• Natural sweetness, vitamin A, fiber, brightens flavor and color in the pot.
• Flavor base with herbs onions peppers garlic, adds savory depth and aroma.
• Tomato gives acidity, umami and color, balances richness of the chicken.
• Briny salty notes, a little tang, lift the stew and cut fattiness.
• Punchy aromatics, boosts savory taste, has immune friendly compounds, not too strong.
• Fresh herb finish, bright citrusy notes, adds color and a clean finish.

Ingredient Quantities

• 3 to 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks, about 6 to 8 pieces)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp adobo seasoning
• 1 packet sazón with achiote (optional, but gives nice color)
• 3 tbsp vegetable oil (or olive oil if you prefer)
• 4 garlic cloves, minced or smashed
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 1/2 cup sofrito (store bought or homemade)
• 8 oz (1 cup) tomato sauce
• 1 tbsp tomato paste
• 2 cups low-sodium chicken broth
• 2 medium potatoes, peeled and cut into large chunks
• 2 medium carrots, peeled and sliced
• 1 bay leaf
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 cup pimento-stuffed green olives, sliced (optional)
• 1 tbsp capers, rinsed (optional)
• 1 tbsp white vinegar or juice of 1 lime
• 2 tbsp fresh cilantro, chopped for garnish

How to Make this

1. Pat the bone in, skin on chicken pieces dry with paper towels then season all over with the kosher salt, black pepper, adobo seasoning and the sazón packet if using; let rest 10 minutes so the flavors stick.

2. Heat about 3 tablespoons oil in a large heavy pot or Dutch oven over medium high heat until shimmering. Brown the chicken skin side down 4 to 6 minutes until a deep golden color, don’t crowd the pot so it actually browns, work in batches and transfer browned pieces to a plate.

3. Lower heat to medium, add the garlic, chopped onion and chopped green bell pepper to the pot and sauté 3 to 4 minutes until soft. Stir in the sofrito and cook 1 to 2 minutes more until fragrant, scraping up the browned bits from the bottom for extra flavor.

4. Add the tomato sauce and the tablespoon of tomato paste, stir and cook 1 to 2 minutes to mellow the tomatoes.

5. Pour in about 2 cups low sodium chicken broth, add the bay leaf, dried oregano and ground cumin, then return the chicken to the pot, nestling pieces into the sauce. Scatter the potato chunks and carrot slices around and on top.

6. Bring to a low boil, then reduce heat to low, cover partially and simmer gently for 30 to 35 minutes until the chicken is cooked through and the potatoes are fork tender. Check once or twice, spooning sauce over the chicken, but be gentle so pieces don’t fall apart.

7. With about 5 minutes left stir in the sliced pimento stuffed green olives and the rinsed capers if using, and add the tablespoon of white vinegar or the juice of 1 lime to brighten the stew. Taste and adjust salt and pepper.

8. If the sauce is too thin, remove the lid and simmer uncovered a few minutes to reduce, or mix 1 tablespoon cornstarch with 1 tablespoon cold water and whisk it in, simmer until thickened. If too salty add a splash more broth or a peeled potato to soak some salt up.

9. Turn off the heat, sprinkle with the chopped fresh cilantro and let the stew rest 5 minutes before serving. Serve over white rice or with crusty bread and enjoy the cozy, saucy Pollo Guisado.

Equipment Needed

1. Large heavy pot or Dutch oven (for browning and simmering)
2. Tongs or a slotted spoon to turn and lift chicken pieces
3. Wooden spoon or heatproof spatula to scrape up browned bits
4. Chef’s knife for chopping onions, peppers, veg
5. Cutting board
6. Measuring spoons and measuring cup for spices, broth and tomato paste
7. Vegetable peeler for the potatoes
8. Plate or shallow bowl to rest browned chicken
9. Ladle for serving and spooning sauce over the chicken while cooking
10. Small bowl and whisk or fork for the cornstarch slurry and for mixing the vinegar or lime juice

FAQ

Pollo Guisado Recipe (Chicken Stew) Substitutions and Variations

• Bone-in, skin-on chicken → boneless skinless thighs (about 2.5 to 3 lbs): they cook faster and stay juicy, so cut simmer time by ~10–15 minutes; or use a whole chicken cut up if you want extra broth and flavor.
• Sazón with achiote → smoked paprika + turmeric or annatto powder: use 1 tsp smoked paprika + 1/4 tsp turmeric (or 1/2 tsp annatto) plus a pinch garlic powder and salt for color and that warm note.
• Sofrito → quick homemade swap: 1/2 cup finely chopped onion + 2 garlic cloves + 1/4 cup green pepper, blended or finely chopped and sautéed; or just use 1/2 cup jarred sofrito or mild salsa verde if you got it.
• Potatoes → yuca (cassava), sweet potatoes, or green plantains: yuca takes longer so add earlier, sweet potatoes add a sweet contrast, plantains give a firmer, starchy bite.

Pro Tips

– Make browning actually count: pat the skin super dry, get the oil hot and brown in batches so pieces sear instead of steam, and save the browned bits on the bottom of the pot. When you add the sofrito and tomatoes scrape those bits up, thats where most of the flavor lives. If your chicken is done but skin soggy, pop the pot under the broiler for 3–5 minutes to crisp it up.

– Let the seasoning sit or go longer: 10 minutes is fine but if you can, season the chicken and refrigerate for a few hours or overnight, it soaks in more flavor. If you do longer, rinse off excess salt or use less salt up front so it doesnt get too salty.

– Handle the potatoes and carrots so they dont turn to mush: cut potatoes into large chunks or par-cook them until just tender then add near the end, same with carrots if you like a bit of bite. Starchy potatoes like Yukon or russet will thicken the sauce slightly, but if you want a clearer stew use waxy potatoes.

– Finish smart and taste as you go: add the vinegar or lime and the olives/capers in the last few minutes to keep brightness, and always taste before adding more salt. If sauce is thin reduce with the lid off a bit or use a quick cornstarch slurry. If it ends up too salty toss in a peeled raw potato or a splash more broth to balance it out.