Pollo Guisado

There’s nothing quite like the aroma of Pollo Guisado simmering away on the stove — warm spices mingling with garlic, onions, and vibrant peppers, filling your kitchen with the unmistakable essence of home. This beloved Latin Caribbean chicken stew is soul food in its purest form, tender chicken braised in a richly seasoned tomato-based broth that hugs every bite with love. Trust me, this one’s a total game-changer — it’s hearty, comforting, and packed with layers of flavor you’ll want to revisit again and again.

Behind the Recipe

The first time I tasted Pollo Guisado, it was served from a big pot in my friend’s Dominican kitchen. The flavors were bold yet balanced, the chicken fall-apart tender, the sauce deeply savory with just the right kick. From that day on, it became a favorite in my own kitchen. Over time, I learned to adapt it to my pantry while still respecting the essence of the dish — a stew meant to be shared, celebrated, and savored slowly.

Recipe Origin or Trivia

Pollo Guisado, which translates to “braised chicken” or “stewed chicken,” is a cornerstone of many Latin Caribbean cuisines, particularly in the Dominican Republic, Puerto Rico, and Cuba. While each region puts its own twist on it, the heart of the dish is always the same — chicken simmered low and slow in a sauce made with peppers, onions, garlic, herbs, and tomatoes. It’s a dish steeped in family tradition, often served at gatherings, holidays, or just on any day that calls for comfort on a plate.

Why You’ll Love Pollo Guisado

This dish is more than just a stew — it’s a celebration of flavor and tradition. Here’s what makes it a must-try:

Versatile: Serve it with rice, tostones, plantains, or even bread to soak up the sauce.

Budget-Friendly: Uses affordable ingredients that stretch easily to feed a family.

Quick and Easy: With a bit of chopping and one pot, you’re on your way to bold flavor.

Customizable: Adjust spice levels or add veggies like carrots or olives to suit your style.

Crowd-Pleasing: Its rich, comforting flavors win over even picky eaters.

Make-Ahead Friendly: Like many stews, it tastes even better the next day.

Great for Leftovers: Shreds beautifully for tacos, wraps, or sandwiches.

Chef’s Pro Tips for Perfect Results

Getting your Pollo Guisado just right is all about technique and timing. Here are some tips to elevate your dish:

• Marinate the chicken. Even 30 minutes with garlic, vinegar, and spices makes a difference.
• Sear the meat. Browning locks in juices and builds flavor for the base.
• Use bone-in pieces. They add richness and keep the chicken moist.
• Let it simmer gently. Low heat helps everything meld into a luscious stew.
• Taste and adjust. Balance acidity, salt, and spice at the end for the perfect finish.

Kitchen Tools You’ll Need

This dish keeps things simple in terms of gear, making it perfect for any home cook.

• Heavy-Bottomed Pot or Dutch Oven: Essential for even heat distribution.
• Tongs: For flipping and removing chicken pieces easily.
• Wooden Spoon: Ideal for stirring as it won’t scratch your pot.
• Cutting Board & Sharp Knife: For prepping vegetables and herbs.
• Ladle: To serve up hearty, saucy portions.

Ingredients in Pollo Guisado

Each component of this stew works in harmony to create layers of flavor. Here’s everything you’ll need:

1. Bone-In Chicken Thighs and Drumsticks: 2 pounds – Moist, flavorful, and perfect for stewing.
2. Lime Juice or Vinegar: 2 tablespoons – For marinating and brightening the dish.
3. Garlic: 4 cloves, minced – Adds depth and aromatic punch.
4. Adobo Seasoning: 1 tablespoon – A classic Latin spice blend for full-bodied flavor.
5. Olive Oil: 2 tablespoons – For browning and sautéing.
6. Yellow Onion: 1 large, sliced – Forms the sweet, savory backbone of the sauce.
7. Bell Pepper (red or green): 1 large, sliced – Adds color and mild sweetness.
8. Tomato Paste: 2 tablespoons – Concentrated flavor that thickens the stew.
9. Diced Tomatoes (canned): 1 (14.5 oz) can – Juicy, acidic base for the sauce.
10. Chicken Broth: 2 cups – Rich, savory liquid for braising.
11. Sazón with Annatto: 1 packet – Adds color and iconic Latin flavor.
12. Bay Leaf: 1 – Brings subtle herbal notes.
13. Fresh Cilantro: ¼ cup, chopped – A bright finish with a pop of green.
14. Salt: 1 teaspoon – To taste.
15. Black Pepper: ½ teaspoon – Rounds out the seasoning.

Ingredient Substitutions

Need to improvise? Here are some easy swaps:

Adobo Seasoning: Use a mix of garlic powder, onion powder, cumin, and oregano.
Sazón with Annatto: Turmeric and paprika offer similar color and depth.
Chicken Broth: Vegetable broth or water with bouillon.
Diced Tomatoes: Use fresh chopped tomatoes or tomato sauce.
Cilantro: Try parsley if you’re not a fan of cilantro.

Ingredient Spotlight

Adobo Seasoning: This all-purpose Latin seasoning blend combines garlic, oregano, pepper, and turmeric — a one-step boost of bold flavor.

Sazón with Annatto: Known for its vibrant orange hue and umami depth, it’s a staple in many Latin kitchens.

Instructions for Making Pollo Guisado

Let’s bring this beautiful dish to life step-by-step. Don’t worry — once the prep is done, the pot does most of the work!

1. Preheat Your Equipment:
   Set a large heavy-bottomed pot over medium heat and add olive oil.
2. Combine Ingredients:
   In a bowl, toss chicken with lime juice or vinegar, garlic, adobo seasoning, salt, and pepper. Let marinate for at least 30 minutes.
3. Prepare Your Cooking Vessel:
   Add the chicken pieces to the hot oil, skin-side down. Sear until golden brown on both sides, then remove and set aside.
4. Assemble the Dish:
   In the same pot, sauté onions and peppers until softened. Stir in tomato paste, then add diced tomatoes, sazón, bay leaf, and a splash of broth to deglaze the pot.
5. Cook to Perfection:
   Return chicken to the pot and pour in remaining broth. Cover and simmer on low heat for 35–40 minutes until chicken is tender and infused with sauce.
6. Finishing Touches:
   Uncover and simmer another 10 minutes to thicken the stew. Adjust seasoning and stir in fresh cilantro.
7. Serve and Enjoy:
   Ladle chicken and sauce over rice or with plantains. Garnish with extra cilantro if desired.

Texture & Flavor Secrets

This dish delivers fork-tender chicken bathed in a velvety, aromatic sauce. The combination of sautéed vegetables, tomato base, and slow simmering creates a stew that’s deeply savory yet bright. The fresh cilantro at the end brings a herbaceous lift that cuts through the richness perfectly.

Cooking Tips & Tricks

Make your Pollo Guisado unforgettable with these simple touches:

• Let the stew rest 10 minutes off heat before serving.
• Add pitted olives or capers for a briny punch.
• Use skin-on chicken for more flavor, even if you remove the skin later.
• Stir in a small diced potato halfway through for a thicker stew.

What to Avoid

Keep an eye out for these common missteps:

• Skipping the marinade. It adds essential flavor depth.
• Overcrowding the pan. Sear in batches if needed to brown evenly.
• Underseasoning. Taste and adjust before serving.
• Boiling too hard. Simmer gently to avoid drying out the chicken.

Nutrition Facts

Servings: 6
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

Pollo Guisado is ideal for prepping ahead — in fact, the flavors deepen beautifully overnight. Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. Reheat gently on the stovetop with a splash of broth to loosen the sauce.

How to Serve Pollo Guisado

Serve this stew over fluffy white rice to soak up all that gorgeous sauce. It also pairs beautifully with tostones, sweet plantains, or yuca. Add a simple green salad or avocado slices for freshness.

Creative Leftover Transformations

Transform leftovers into tasty new dishes:

• Pollo Guisado Tacos: Shred chicken and stuff into tortillas with avocado and slaw.
• Rice Bowls: Pile on top of rice with beans and your favorite toppings.
• Stuffed Bell Peppers: Mix with rice and spoon into halved peppers, then bake.

Additional Tips

• Double the batch for easy meal prep throughout the week.
• A splash of orange juice in the marinade adds subtle sweetness.
• Add chili flakes if you prefer a spicier kick.

Make It a Showstopper

Serve your Pollo Guisado in a clay cazuela or a deep serving bowl. Top with chopped cilantro, lime wedges, and sliced peppers for color. A rustic loaf of bread or golden tostones on the side adds extra charm.

Variations to Try

• Puerto Rican Style: Add olives, sofrito, and a touch of cumin.
• With Veggies: Add carrots, potatoes, or green beans.
• Spicy Dominican Twist: Add scotch bonnet or habanero pepper (remove before serving).
• Creamy Version: Stir in a splash of coconut milk at the end.
• One-Pot Rice & Stew: Add uncooked rice during the last 20 minutes and let it cook in the sauce.

FAQ’s

Q1: Can I use boneless chicken?

Yes, though bone-in pieces provide more flavor. Adjust cook time slightly.

Q2: Can I make this in a slow cooker?

Yes, just sear the chicken first, then cook on low for 6–7 hours.

Q3: How do I thicken the sauce?

Simmer uncovered toward the end or mash a few veggies into the sauce.

Q4: What’s the best rice to serve with it?

Long-grain white rice or jasmine rice works beautifully.

Q5: Can I skip the cilantro?

Yes, substitute with parsley or omit entirely.

Q6: Is this dish spicy?

It’s mildly seasoned, but you can add heat with chili flakes or hot sauce.

Q7: Can I make this ahead?

Absolutely. It tastes even better the next day.

Q8: What’s the difference between Pollo Guisado and Chicken Stew?

Pollo Guisado uses Latin spices and ingredients, giving it a unique regional flair.

Q9: Can I freeze leftovers?

Yes, cool completely and freeze in portions for up to 2 months.

Q10: How do I reheat it?

Simmer gently on the stove or reheat in the microwave, adding a bit of broth if needed.

Conclusion

Pollo Guisado is more than just a dish — it’s a warm embrace of tradition, family, and flavor. With every spoonful, you taste the love that goes into slow-cooked meals passed down through generations. Whether you’re new to Latin cooking or grew up with this stew on your table, this recipe invites you to slow down, savor, and enjoy the simple magic of a home-cooked classic.

Print