Pollo Guisado (Puerto Rican Chicken Stew) Recipe
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.
- 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
