Home Caribbean Puerto Rican Pollo Guisado ~ Chicken Stew

Pollo Guisado ~ Chicken Stew

Pollo Guisado Recipe Card
Pollo Guisado Recipe Card

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 ~ Chicken Stew

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


  • 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.



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