Pollo Guisado (Puerto Rican Chicken Stew) is comfort food at its best! Juicy, fall-apart chicken cooks in a rich, savory sauce with potatoes, carrots, and spices. Serve it with arroz blanco for a fully authentic meal!
Growing up in a Puerto Rican household, you were sure to have Pollo Guisado at least once a week, and of course, I never minded. The smell of the chicken cooking in a savory “guiso” sauce, filled the house. I remember sneaking peeks at the pot as a kid, waiting for the sauce to thicken and for mami to serve it with either arroz blanco or arroz amarillo, (Puerto Rican yellow rice). The chicken cooks to juicy perfection, falling off the bone, while the potatoes and carrots soak up all the flavors.
To this day, this dish is made at least once a week in my home. And bonus, you will love how easy it is to put this dish together. You simply toss all the ingredients, chicken, carrots, potatoes, olives, and spices, into one pot, let it cook for 40 minutes, and voilà! A delicious, comforting meal is ready to enjoy! So if you’re looking for a true authentic Puerto Rican chicken dish, this is a must make!
Ingredients
Step By Step Instructions
Step 1: Rinse the chicken and season with adobo.
Step 2: In a caldero or Dutch oven, heat 2 tablespoons of oil over medium heat for 1 minute. Add the chicken, sofrito, sazón, garlic, oregano, chicken bouillon, tomato sauce, olives, and bay leaf.
Step 3: Add the water and bring to a boil. Cover, and cook over medium-high heat for 10 minutes.
Step 4: Add the carrots, potatoes, and cilantro, then cover. Cook over medium heat for another 30-40 minutes or until the chicken is fall off the bone tender.
Pro Tip:
- If using a whole chicken, set aside the breast pieces and add them during the last 10-15 minutes of cooking to prevent them from drying out.
- Instead of using water, you can use chicken broth or 24 ounces of a light beer.
Other Chicken Dishes You Will Love
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📖 Recipe
Pollo Guisado (Puerto Rican Chicken Stew)
Ingredients
- 3 pounds whole chicken or combination of wings, thighs and drumsticks cut up and chicken breast cut into 2-inch chunks
- 1 cup potatoes cut into large chunks
- 2 carrots cut
- ⅓ cup olives stuffed with pimientos
- ⅓ cup fresh cilantro rinsed and chopped
- 4 cups water
- 2 tablespoons vegetable or corn oil
Spices
- 1 packet Sazón seasoning with Annatto
- ½ teaspoon dried oregano
- adobo sprinkled on chicken pieces
- 2 garlic cloves or 1 teaspoon garlic powder
- 3 tablespoons Puerto Rican sofrito homemade or store bought
- 2 large chicken bouillon cubes or 4 small cubes
- ¼ cup tomato sauce
- 1-2 dried bay leaves depending on how large they are
- salt and pepper to taste
Instructions
- Rinse the chicken and season with adobo.
- In a caldero or Dutch oven, heat 2 tablespoons of oil over medium heat for 1 minute. Add the chicken, sofrito, sazón, garlic, oregano, chicken bouillon, tomato sauce, olives, and bay leaf.Note: If using a whole chicken, set aside the breast pieces and add them during the last 10-15 minutes of cooking to prevent them from drying out.
- Add the water and bring to a boil. Cover, and cook over medium-high heat for 10 minutes.
- Add the carrots, potatoes, and cilantro, then cover. Cook over medium heat for another 30-40 minutes or until the chicken is fall off the bone tender.
Notes
- Puerto Rican white rice and garlic tostones (fried green plantains)
- Puerto Rican yellow rice (arroz amarillo) and avocado
- mashed potatoes and crusty bread
JoAnn Grimes Torres says
I cannot wait to make this…It reminds me a bit of sancocho. I’ll post after making it, and let you know….Can’t wait.
Catherine Arena says
Thank you JoAnn, I hope you love it as much as we do!
Stefany says
I made this recipe tonight and it turned out SO good. I did not make any changes to the ingredients, and I used my Instant Pot (Manual 25mins). After I let the pressure out, and within 25 mins it was ready to eat. We paired it with rice, and the kids (ages 8,6,3) LOVED it! I’m Costa Rican, and we have a similar way to make this. It’s the PERFECT comfort food. Will be on my recipe rotation moving forward. SUPER RICO!!!
Cathy says
Hello Stefany! So happy to hear all of you enjoyed it so much! I have made it in the instant pot several times myself and love it too! So much faster and you’re not losing quality of taste in the dish! YUM! Would love to make it Costa Rican style! Let me know if you have any suggestions! 🙂 Thank you so much for taking the time to let me know how much you and your family enjoyed it and rating it! Appreciate you much!
kim says
This recipe is so easy and has so much flavor! It’s a new go-to!
Cathy says
Great Kim! So happy to hear that!
Helen of Fuss Free Flavours says
This really is a perfect comfort and warming meal. The kind of thing you’d look forward to after a busy day, especially on a cold day. Full of wholesome goodness.
Cathy says
Thanks Helen! Yes it is!! It’s just perfect!
Noelle says
I can’t wait to make this recipe using my own herbs and spices this spring. Everything is better fresh!
Cathy says
Fresh herbs! Perfect!
Kelly Anthony says
I have never had stew with olives before but I’m sure it adds the perfect saltiness to the dish. I’m excited to try this new recipe.
Cathy says
The olives taste delicious in this stew, I think you will love them here!
Linda says
Love fixing one pot meals during the busy work week. This looks absolutely delicious and love the fact that all the veggies and potatoes can all be thrown in the pot at the same time. Add some rice to soak up all the gravy and this is one meal that would satisfy the whole family.
Cathy says
Thank you Linda! Yes that’s one of the things I love about this dish is the fact that everything could be thrown in a pot and a hyper delicious meal is the outcome!! Yummy wholesome goodness!!