Pollo Guisado ~ Chicken Stew

Pollo Guisado Recipe Card
Pollo Guisado Recipe Card
Paid Advertisement

This Pollo Guisado or Chicken Stew is a delicious Puerto Rican recipe that’s characterized by meat that practically falls off the bone. It can be served as a stew or on a bed of rice. Chicken stew is popular in all Latin American countries and recipes will very from country to country but the basics remain the same.

Pollo Guisado

Pollo Guisado ~ Chicken Stew

David Taylor
This Pollo Guisado is a braised chicken stew
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Dish
Cuisine Puerto Rican
Servings 6 people
Calories 450 kcal


  • 2 ½ pound chicken cut up skin on
  • 2 tbsp adobo seasoning
  • 1 tbsp sazon seasoning
  • 2 tbsp olive oil
  • 1 small onion chopped
  • 1 small bell pepper chopped or use hotter peppers to your taste
  • 3 cloves garlic chopped
  • ¼ cup sofrito
  • ½ cup olives
  • 3 medium potatoes halved and quartered
  • 2-3 bay leaves
  • 8 oz tomato sauce
  • 1 cup chicken broth
  • FOR GARNISH: Spicy chili flakes fresh chopped parsley


  • Season the chicken with adobo and sazon seasoning. Be sure to get all sides.
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
  • Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.
  • Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.
  • Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone. It should register 165 degrees internal (minimum) when measured with a food thermometer.
  • Garnish with red pepper flakes and fresh chopped parsley and serve.
Keyword Chicken
Paid Advertisement



Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.