Name: Pollo Guisado (Puerto Rican Chicken Stew) Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Puerto Rican
Ingredients: 1.5 lb chicken thighs, boneless and skinless; 2 tsp adobo, all-purpose seasoning; 2 Tbsp cooking oil; 1 yellow onion, large dice; 3 cloves garlic, finely chopped; 1/2 cup sofrito; 8 oz tomato sauce; 1 packet sazón seasoning with annatto; 2 bay leaves; 2 tsp dried oregano; 1/4 cup manzanilla olives, pimiento-stuffed; 1 large potato, 2-inch dice (about 1 cup); 2 large carrots, 1/4-inch rounds (about 1 cup); 3 cups chicken stock

Introduction

Pollo Guisado is a beloved Puerto Rican chicken stew that combines tender chicken with a rich, flavorful sauce and hearty vegetables. This comforting dish is perfect for family dinners and brings a taste of the island to your table.

A close-up view of a yellow bowl filled with a thick stew showing three layers: the first layer at the bottom is a dark reddish-brown broth with visible seasoning; the second layer has orange carrot slices and large yellow chunks of potatoes scattered throughout; the top layer features green olives and pieces of cooked chicken in light brown color. A black spoon is in the bowl on the right side. The bowl sits on a white marbled surface, next to a yellow and white zigzag cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lb chicken thighs, boneless and skinless
2 tsp adobo, all-purpose seasoning
2 Tbsp cooking oil
1 yellow onion, large dice
3 cloves garlic, finely chopped
1/2 cup sofrito
8 oz tomato sauce
1 packet sazón seasoning with annatto
2 bay leaves
2 tsp dried oregano
1/4 cup manzanilla olives, pimiento-stuffed
1 large potato, 2-inch dice (about 1 cup)
2 large carrots, 1/4-inch rounds (about 1 cup)
3 cups chicken stock

Instructions

Step 1: Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes and season with adobo.
Step 2: Heat oil in a Dutch oven over medium-high heat. When warm, add the chicken in one layer and brown on all sides.
Step 3: Remove the browned chicken from the pot and set aside. Add the diced onion to the pot and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
Step 4: Stir in the sofrito and tomato sauce. Cook for 2 to 3 minutes until the mixture is thick and bubbly.
Step 5: Add the sazón seasoning, bay leaves, oregano, olives, potatoes, carrots, and chicken stock. Bring the mixture to a boil.
Step 6: Return the chicken to the pot. Lower the heat, cover, and simmer for 40-50 minutes until the chicken is cooked through and vegetables are tender.
Step 7: If the broth is too watery, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir it into the stew and bring to a boil for 1 minute, stirring continuously to thicken.
Step 8: Remove the stew from heat. Taste and adjust seasoning with salt and pepper. Discard the bay leaves before serving.

Tips & Variations

Use bone-in chicken for more flavor and a richer broth if preferred.
Add bell peppers or green peas for extra vegetables and color.
Serve with white rice or crusty bread to soak up the savory sauce.
Adjust the sazón seasoning to control the depth of flavor and saltiness.

Storage

Store leftover Pollo Guisado in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The flavors often deepen after a day, making leftovers even more delicious.

How to Serve

A bright yellow bowl filled with a thick stew showing three main layers; the bottom layer is a rich, dark brown sauce with visible herbs and spices; the middle layer has chunky, soft-looking light brown pieces of chicken mixed with scattered green olives; the top layer features orange carrot slices and large yellow potato chunks all covered in the shiny sauce. A black spoon rests inside the bowl on the right, and the bowl sits on a white marbled surface next to a yellow and white chevron cloth. In the background, a small round, brown bowl contains green olives on the left, all placed on a bright blue surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs stay juicier and more flavorful during the slow cooking process.

What is sofrito and where can I find it?

Sofrito is a blend of aromatic herbs and vegetables commonly used in Puerto Rican cooking. It can be found in many grocery stores, especially in the Hispanic foods section, or you can make your own at home.

Pollo Guisado (Puerto Rican Chicken Stew) Recipe

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★★★★★

4.5 from 82 reviews

Pollo Guisado is a traditional Puerto Rican chicken stew featuring tender chicken thighs simmered in a rich, flavorful sauce made with sofrito, tomato sauce, sazón, and a medley of vegetables including potatoes and carrots. This comforting one-pot dish combines savory and slightly tangy flavors infused with olives and aromatic herbs, perfect for a hearty family meal.

Author: zara
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Puerto Rican

Ingredients

Scale

Chicken and Seasoning

1.5 lb chicken thighs, boneless and skinless
2 tsp adobo, all-purpose seasoning
2 Tbsp cooking oil

Vegetables and Sauce

1 yellow onion, large dice
3 cloves garlic, finely chopped
1/2 cup sofrito
8 oz tomato sauce
1 packet sazón seasoning with annatto
2 bay leaves
2 tsp dried oregano
1/4 cup manzanilla olives, pimiento-stuffed
1 large potato, 2-inch dice (about 1 cup)
2 large carrots, 1/4-inch rounds (about 1 cup)
3 cups chicken stock

Instructions

Prepare the chicken: Dry the chicken thighs thoroughly with paper towels and cut into 2-inch cubes. Season evenly with 2 teaspoons of adobo seasoning to infuse flavor into the meat.
Brown the chicken: Heat 2 tablespoons of cooking oil in a Dutch oven over medium-high heat. Once hot, add the chicken pieces in a single layer and brown on all sides. Remove the browned chicken and set aside to maintain texture.
Sauté aromatics: In the same pot, add the diced yellow onion and cook until translucent, approximately 2 minutes. Add the finely chopped garlic and cook for an additional minute until fragrant, building the base flavor.
Add sofrito and tomato sauce: Stir in 1/2 cup sofrito and 8 ounces of tomato sauce. Cook the mixture for 2 to 3 minutes until it thickens and becomes bubbly to develop rich depth.
Combine seasonings and vegetables: Add 1 packet of sazón seasoning, 2 bay leaves, 2 teaspoons dried oregano, 1/4 cup pimiento-stuffed manzanilla olives, diced potato, sliced carrots, and 3 cups of chicken stock. Bring everything to a boil to start the cooking process.
Simmer the stew: Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 40 to 50 minutes until the chicken is fully cooked and vegetables are tender, allowing flavors to meld.
Adjust thickness if needed: If the stew’s broth is too watery, prepare a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this into the stew and bring to a boil for 1 minute while stirring continuously to thicken.
Final seasoning and serving: Remove the pot from heat, taste, and add salt and pepper as desired. Discard the bay leaves before serving hot for a satisfying meal.

Notes

Using boneless, skinless chicken thighs ensures tender and juicy meat that cooks evenly.
Sofrito is a key Puerto Rican seasoning base made from blended herbs and peppers; it can be store-bought or homemade.
The sazón packet usually contains annatto which adds color and subtle flavor.
Manzanilla olives with pimientos add a unique briny tang to the stew.
For a thicker stew, do not skip the cornstarch slurry step if needed.
This stew pairs well with white rice or crusty bread to soak up the flavorful sauce.

Keywords: Pollo Guisado, Puerto Rican chicken stew, chicken thighs stew, Caribbean chicken, one pot chicken stew, sofrito chicken