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Pollo Guisado (Puerto Rican Chicken Stew) with carrots, potatoes, olives, cilantro, spices in a delicious savory chicken broth served with white rice in a large white deep dish.
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5 from 7 votes

Pollo Guisado (Puerto Rican Chicken Stew)

Pollo Guisado (Puerto Rican Chicken Stew) is a traditional, highly common dish made with simple ingredients and cooked in a savory broth.  Perfectly tender fall off the bone chicken in a scrumptious delicious sauce with carrots and potatoes.  Serve with white or yellow rice and serve comfort food at its best.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: Puerto Rican
Keyword: Puerto Rican Stew
Servings: 4
Calories: 396kcal
Author: Mexican Appetizers and More


  • 3 lbs whole chicken or combination of wings, thighs and drumsticks whole chicken cut up and chicken breast cut into 2 inch chunks
  • 1 cup potatoes cut into large chunks
  • 1/2 -1 cup carrots depending on how much carrots you want in your stew
  • 12 olives stuffed with pimientos
  • 1/4 cup fresh cilantro chopped
  • 2 cups water
  • 2 tbsp oil


  • 1 packet Sazón seasoning with Annatto found in the International or Latin section
  • 1/2 tsp oregano
  • adobo sprinkled on chicken pieces
  • 2 garlic cloves or 1 teaspoon garlic powder
  • 2-3 tbsp Puerto Rican sofrito homemade or store bought
  • 2 large chicken bouillon cubes or 4 small cubes
  • 1/4 cup tomato sauce
  • 1-2 dried bay leaves depending on how large they are
  • salt and pepper to taste


  • Rinse chicken and season with adobo.
    In a caldero or dutch oven over medium heat, heat 2 tablespoons of oil for a 2 minutes.

    Add chicken pieces, sofrito, sazon packet, fresh chopped garlic (or garlic powder), oregano, chicken bouillon, tomato sauce, olives, bay leaf and water.

    NOTE:  do not add chicken breast pieces now or they will dry out by the time the pollo guisado is done, add at the last 10-15 minutes of cooking.
  • Bring to a boil and cook on medium high heat for 10 minutes covered.
    Season with salt and pepper to taste.
  • Add carrots, potatoes and cover with lid.
    Cook on medium heat for an additional 30-40 minutes.
  • Top with additional cilantro.  Done!!Serve with white or yellow rice.


Could also serve with mashed potatoes or crusty bread .


Serving: 4g | Calories: 396kcal | Carbohydrates: 6g | Protein: 31g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 382mg | Potassium: 576mg | Fiber: 1g | Vitamin A: 410IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 3.4mg