One Pot Pollo Guisado (Chicken Stew)
This delicious one pot Pollo Guisado is an authentic Puerto Rican style chicken stew. Cuts of chicken are seasoned and seared, then stewed on the stovetop low and slow in a rich broth until fork tender. It’s a super cozy dish that will have you licking the bottom of the bowl.
If you’re into hearty stewed dishes like carne guisada and sancocho, you’ll love this pollo guisado.
This chicken stew takes influence from the Caribbean, with an emphasis on Puerto Rican staples like sofrito, sazon, and adobo. The use of peppers, onions and olives add another layer of flavor to the stew often found in the Dominican while the spices used on the chicken are more traditionally Puerto Rican.
This cozy one pot dish is a crowd pleaser at every family function, and is easy to double and make for a larger group. It’s loaded with tender pieces of chicken, stewed in a lusciously flavorful broth.
The broth is so rich and tasty, I sometimes find myself scooping it up with a spoon directly out of the pot! In my more civilized moments, I love serving over a bowl of mofongo, fluffy arroz con habichuelas, or mashed potatoes.
Ingredients
Unlike asopao de pollo, there’s no rice in this chicken stew, but you’re welcome to serve it alongside!
How to Make Pollo Guisado
What to Eat With Pollo Guisado
Pollo guisado is a fabulous stew to serve over starchy side dishes like rice, mofongo, potatoes, or with bread.
Here are some of our favorites:
Buen provecho,
Pollo Guisado (Puerto Rican Style Chicken Stew)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Entree, Dinner, Lunch
- Method: Stewed
- Cuisine: Puerto Rican, Latin, Spanish
- Diet: Gluten Free
Description
This delicious Pollo Guisado is an authentic Puerto Rican style chicken stew. Cuts of chicken are seasoned and seared, then stewed on the stovetop low and slow in a rich broth until fork tender. It’s a super cozy dish that will have you licking the bottom of the bowl.
Ingredients
- 3 lbs chicken (can be drumsticks, wings, thighs, or a combination)
- 1 tbsp sazon seasoning
- 1 tbsp adobo seasoning
- 1 tbsp salt
- 2 tbsp achiote oil or olive oil
- 1/3 cup sofrito
- 1 small yellow onion, julienned
- 1/2 cup tomato sauce
- 2–3 cups chicken broth
- 1/2 cup pimento olives
- 1 red bell pepper, cut into strips
- 3 sprigs of culantro (can be skipped if you can’t find it)
- 1/4 cup fresh cilantro, minced
- 1 lime, juiced
Instructions
- Sear the chicken. Season the chicken with half of the sazon, half of the adobo, half of the salt, and half of the achiote oil. Add the remaining oil to a pot over medium heat before adding the chicken and searing on all sides. Transfer to a plate.
- Build the stew base. In the same pot where you seared the chicken add the remaining spices, all of the sofrito, and sliced onion. Saute until everything becomes fragrant then add the tomato sauce, stirring to combine.
- Add broth, chicken, veggies, and culantro. Add the broth and seared chicken to the pot. The broth should partially cover the chicken. Start with 2 cups of broth and add more if needed. Add the olives, sliced bell pepper, and culantro. Bring everything to a boil.
- Simmer until chicken is fully cooked. Cover and cook on low until the chicken reaches an internal temperature of 165°F, about 45 minutes, adding more broth at the half way mark if needed. Finish with a sprinkle of fresh cilantro and a squeeze of lime juice. Serve with rice and enjoy!
