Pollo Guisado (Puerto Rican Chicken Stew)

$9.37 recipe / $2.34 serving
by Monti Carlo
4.90 from 29 votes
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Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew that’s packed with flavor, easy to make, and ready to devour in about an hour. Granted, we eat this year-round on my little island, where it rarely dips below 70 degrees. But it’s especially delightful when the weather turns chilly and you’re looking for a hearty meal to make you feel all sorts of toasty.

Overhead shot of Guisado de Pollo in a yellow bowl with a spoon in it.

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A Note On Authenticity

This is not a historically authentic recipe. We strive to create recipes that are accessible to everyone, which means ingredients need to be available at a mainstream budget grocery store. We test recipes using the least amount of steps, tools, and ingredients while still honoring the spirit of the recipe. I was born and raised in Puerto Rico and look forward to a time when our ingredients are available in mainstream markets. Until then, buen provecho!

What Is Pollo Guisado?

Pollo Guisado (pronounced puh-yuh gee-sah-duh) is a Puerto Rican stew made up of braised chicken, potatoes, carrots, and olives in a tomato-based broth. Like most savory dishes from the island, its deep flavor comes from sofrito, a blend of peppers, onions, garlic, and cilantro. The unctious chicken, briny olives, and subtle sweetness of the carrots make a truly perfect bite.

CAN I SUBSTITUTE THE CHicken?

Traditionally, this is a bone-in chicken stew. To create a quicker cooking time, and manageable bites, we have opted for chopped skinless, boneless chicken thighs. Feel free to use bone in chicken thighs, or butcher a whole chicken. You can also use any protein that benefits from a long braise. You can substitute chicken with chuck roast, top round, or even steak. Using these cuts will lengthen your cooking time by thirty or so minutes. If you are vegetarian or vegan, use a vegetable-based broth and substitute the chicken with mushrooms. Brown them, just as you would the chicken, which helps them release moisture and develop big flavors.

Overhead shot of Guisado de Pollo in a white Dutch oven with a ladle above it.

What To Do If Your Broth Won’t Thicken

If you find your broth to be entirely too watery at the end of the cook, here are a few tips to help you thicken it.

  • Uncover the pot and turn the heat up to medium-high. Allowing the steam to escape will reduce the broth and thicken it.
  • Break up some of the potatoes. The starches will naturally thicken the broth.
  • If all else fails, use a cornstarch slurry. Mix 1 tablespoon of cornstarch with two tablespoons of cold water. Add it to the stew, then bring the stew to a boil for 1 minute while continuously stirring.

What To Serve With POllO GuiSAdo

On the island, this stew is traditionally served over white rice. But feel free to break with tradition and serve it with:

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.
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Pollo Guisado (Puerto Rican Chicken Stew)

4.90 from 29 votes
Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew packed with flavor that's easy to make and ready to devour in under an hour.
Author: Monti Carlo
Side shot of Guisado de Pollo in a yellow bowl with a spoon in it.
Servings 2 cup servings
Prep 15 minutes
Cook 55 minutes
Total 1 hour 10 minutes
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Ingredients

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Instructions 

  • Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes. Season with Adobo.
  • Set a Dutch oven over medium-high heat. Add the oil. Once it has warmed, add the chicken in one layer and brown.
  • Once the chicken has browned, remove it from the pot and set it aside. Add the onion to the pot, and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Add the sofrito and tomato sauce. Cook for 2 to 3 minutes until it is thick and bubbly.
  • Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken broth. Bring the mixture to a boil.
  • Add the chicken back into the pot. Lower the heat, cover the pot, and simmer for 40-50 minutes until the chicken is cooked through.
  • Take the stew off the heat, sample it, and add salt and pepper to taste. Remove the bay leaves before serving.

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Equipment

  • Dutch Oven

Notes

*If you cannot source adobo mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
  • 2 Tbsp salt
  • 1 Tbsp garlic powder
  • 1  tsp ground oregano
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
 
*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/3 teaspoon ground annatto
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon ground oregano
 
Sazón and adobo share a lot of similar ingredients, but are used at different points in the cooking process, and will develop slightly different colors and flavors.

Nutrition

Serving: 2cupsCalories: 470kcalCarbohydrates: 36gProtein: 42gFat: 18gSodium: 843mgFiber: 6g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

How to Make Pollo Guisado – Step by Step Photos

Dry the 1.5 pounds of chicken thighs thoroughly with paper towels. Then dice them into 2-inch cubes. Finally, season the chicken with 2 teaspoons of adobo. (Helpful hint: freeze the chicken thighs for about 15 minutes to make them easier to dice.)

Set a Dutch oven over medium-high heat. Add the 2 tablespoons of oil to the pre-heated Dutch oven. Once it has warmed, add the diced chicken in one layer. Do not crowd the pot. Brown in batches if necessary. Remove the chicken from the pot and set it aside. 

Next, add the diced yellow onion to the pot and cook until translucent, about 2 minutes. Then add the 3 cloves of finely chopped garlic and cook until fragrant, about 1 minute.

Add the 1/2 cup of sofrito and 8 ounces of tomato sauce to the pot.

Cook for 2 to 3 minutes until it is thick and bubbly. If you run a spoon through it, the sauce should remain divided.

Add the packet of sazón, 2 teaspoons of oregano, 2 bay leaves, 1 cup of diced potatoes, 1 cup of sliced carrots, 1/4 cup of manzanilla olives, and 3 cups of chicken stock into the pot.

Bring the mixture to a boil, then add the chicken back into the pot. Lower the heat, cover the pot and simmer for 40-50 minutes until the chicken is cooked through. If the stew hasn’t thickened, break a few of the potatoes apart with a fork, and keep the stew simmering with the lid off until it thickens.

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

When it is off the heat, sample the soup and add salt and pepper to taste. Remove the bay leaves before serving. Garnish with cilantro (optional) and serve with white rice (optional). As we say in Puerto Rico, buen provecho!

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.
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Comments

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    1. You can try it! We prefer using thighs because they can be cooked longer without drying out, but just keep an eye out not to overcook the breast. :)

  1. This was EXTREMELY good. So good that I hope to go to Puerto Rico someday, not only for the beach and the ocean, but for the food and culture. Thank you, Monte.

    I made the sofrito, the adobe, and the sazon myself, and I have enough for more stews. I am really glad to have this recipe.( I probably won’t get to go to Puerto Rico, but I can definitely enjoy this stew.)

  2. Made this and my family loved it. Very hearty and tasty. Thank you for your recipe.

  3. This is my favorite Puerto Rican dish. I grew up with this dish. My mom would call me to the kitchen to help her with the prepping. I made it today and it came out just the same way my mom used to do it. It brought back good memories thank you for the recipe.

  4. Tasted so great and the recipe was easy to follow! Great tip on mashing some of the potatoes in the pot while it’s cooking to get a thicker sauce texture!

  5. Absolutely delicious! I may have added two much broth but quick fix with cornstarch and back to perfection. The flavor was spot on just like Mom’s, day two tasted even better. Thank you!

  6. Wow, I made this with the coconut rice and I can’t believe how good it was. I don’t love coconut but took a shot with it and was blown away. Highly advise trying this with it. A+ recipe.

  7. Could you make this in a slow cooker? I LOVE this recipe and so does my olive obsessed toddler.

    1. Sure! I would still sear the chicken though and then transfer to the crockpot. Keep it on low for 5-6 hours or on high for 2-3. Make sure the internal temp of the chicken reaches 165 degrees!

  8. Great recipe. You should probably take the prices out though, they’re not remotely accurate.

  9. this dish is fabulous. I have made it three times in the last month. everyone raved over it. I am making it again this week for a supper at my church.

  10. I wanted a new recipe for leftover rotisserie chicken. I made this pollo guisado, it was absolutely delicious.

  11. Made this for the first time tonight, and it was delicious! I ended up buying bottled recaito from Walmart because I’m lazy.

  12. Looking forward to new recipes and tips. I am mixed with Puerto Rican but none of my family that’s Puerto Ricans is around.

  13. This was phenomenal 🔥. A hit especially with my husband. He wants it once a week now 😂. Thank you for sharing

  14. made it today, sooo good! I made sofrito & sazon, basically followed the recipe to the T.

  15. Delicious. I had to buy the sazon and adobo and have enough to last me a lifetime; so I guess I have to make it a few more times. Can you suggest other recipes that might use them?
    I think chickpeas would be a good substitute for the potatoes. Any thoughts?

    1. Hi Wade! Thank you so much for making Puerto Rican food! Think of the sazón and adobo as all-purpose spices. I add them to beans, soups, stews, and use them as a dry rub for most proteins. Chick peas are fabulous in this tomato broth. Go for it! If you are using canned there shouldn’t be any issues. If you are working with dry, hydrate them first. XOXO

  16. This stew is delicious! My husband is Puerto Rican and I wanted to make a pollo guisado like his mom’s. He has said that this beats his mom’s recipe, but don’t let her know.

  17. Excellent. Muy bueno que me quedo. Use alas.(chicken wings) Le añadi un cubito de pollo.

  18. Thank you for the recipe. It was a huge hit with my family. Can’t wait to make it again. Followed the recipe exactly

  19. My mom is Puerto Rican and I have really hesitated to make PR food in adulthood fearing it won’t live up to my childhood memories. This recipe looked pretty friendly and I thought.. I can do this. I ended up prepping it on the stove (browned thighs, prepared the sofrito/sauce mixture) and then putting it in the crockpot (8hr, low). I used Goya recaito since that’s what my mom always used; I added peas…. It’s a forgiving recipe and tasted delicious. THANK YOU!

  20. Easy and lots of flavor!, i use the seasoning subs for adobo and sazon that u include on the notes, thank u for that!

  21. Hi! What kind of soffrito do you use? The kind at my store is red. Will it work?
    Thank you!

    1. Hi, Emily! Monti uses her own recipe for Sofrito (https://www.budgetbytes.com/how-to-make-sofrito/), which is her version of a Puerto Rican-style sofrito. Puerto Rican sofrito is green instead of red because they do not contain any tomatoes (like most Spanish sofrito). In this style of cooking, the tomatoes are usually added later when cooking a recipe (Like this one!) rather than included in the sofrito. A red sofrito can be used as a substitution but it will change the dish slightly. You may also want to decrease some of the added tomato sauce since red sofrito contains some already. You can also look out for a jar of Recaito (or “cilantro cooking base”), which is more akin to the Puerto Rican sofrito described above. ~ Marion :)

  22. This was amazing! The development of the flavors was spot on. The briny taste of the olives really enhanced the stew. I’ll definitely add this to the rotation!

  23. This was a huge hit! My whole family loved it and we will definitely be adding it to our rotation. Thanks Beth!

  24. Thank you so much for sharing this recipe! I’ve been looking for a solid pollo guisado recipe that tastes close to my mom’s and this comes close. I didn’t have chicken stock so I used a bouillon cube. My mom uses bouillon more than liquid stock so maybe that was just meant to happen. Also I only had 4oz of tomato sauce so I added a 1 tbsp of tomato and about 3 tbsp of water to compensate. I served it w my version of my mom’s habichuela guisada con arroz blanco y maduros. My inner Dominican American child was very happy. I’m looking forward to your cookbook!

  25. Every, mi gente. Hola from another Boricua desde Seattle. Looking forward to other Boricua recipes on the site.

    1. Hola Edwin! Yo vivi en Seattle por muchos años! Bienvenido, Boricua! XOXO -Monti

  26. I love Budget bytes but this is the first recipe I had to leave a comment for to say it was so good! My husband and I ate it all up, perfect for fall. Thank you!

    1. Holy ish, Lex! Thank you! Stoked you liked it. Thanks for the comment! XOXO -Monti

  27. Totally delicious- I’m loving this soup! Magnificent flavor and awesome textures with the olives as well as the potato skins which I left on. Will definitely make this again and again!

  28. I absolutely loved this and used bone in chicken thighs and drumsticks as that is what I had on hand. Keep sharing recipes like this! So hearty and delicious. Also I added a spoonful of coconut cream bc I thought it would compliment the flavors- it did!

  29. Great recipe! Tried it for the first time the other day and it was delicious, so flavorful and tasty. Would definitely make it again. Thank you for sharing!

  30. It’s a good recipe, however, traditionally PRican recipe dish is cooked with bone-in chicken parts. This adds more flavor and red wine is added and served with white rice. No olives because of salt, but capers were added. My grandmother and my mother always made it this way.

    1. Hi Sonia! Love a traditional Pollo Guisado! Please see my note on authenticity and why I made changes to the traditional recipe. XOXO -Monti

  31. I made this yesterday and it is delicious and so flavorful. Even my toddler devoured it. And it tastes even better today. I’ll definitely be remaking!

    1. Good for you for making your own spice blends and sofrito! I love to hear that! XOXO -Monti

  32. Great recipe, followed it to the tee and love it. Chicken was really tender. I didn’t use olives and I added peas and two celery sticks. Will be making this again.

  33. Where are your ingredient prices based? I live in chicago and even shopping at a mid level store like Jewel Osco, the prices for these ingredients are mostly three times as much as listed here. Any suggestions by location?

    1. We shop in Nashville, TN mostly at Aldi, Kroger, or a local Latino market. XOXO -Monti

  34. How would it be with no olives? I’m not a very big fan of them but the stew looks delicious! Is there a substitute you recommend or do you suggest adding some vinegar to get close to the briny addition the olives put in?

  35. Everyone has their own way of making traditional recipes. I prefer this with bone-in chicken for a little extra flavor. Personally, I’ve never seen pollo guisao with chopped chicken. The chicken should cook whole in the guiso. You could sear the chicken in med high heat prior so the chicken retains moisture, deglaze the pan with the aromatics and other spices, then add the chicken back in with the tomato sauce and broth. Also, culantro or recao is the traditional herb in sofrito, cilantro is a good substitute but nothing beats the OG. This recipe is good, but a little twist would make it delicious. Buen provecho mis amores

    1. I agree with all of your comments, Leila. This is not a traditional recipe. There are reasons for that, though. We have to keep our audience in mind when we develop recipes, and meet them where they are at. The ingredients need to be available at a budget grocery store. Ease is also important, as most of our audience doesn’t have much time to spend in the kitchen. We test recipes using the least amount of steps, tools, and ingredients you can use. That’s why we opted for boneless, skinless thighs, cilantro instead of recao etc. I wish we could find recao at Kroger!! And aji! But until those ingredients make it to the main stream, it’s bell peppers and cilantro. I’m assuming you’re Latina, and I’m so excited to have you here! xoxo -Monti

      1. Si! Born and raised in PR. I understand completely, you’re doing a great service to your audience. I’m in FL so I have some Spanish markets nearby, it’s a little easier for me to find ingredients straight from the island. I grew up eating these foods so keeping it as close as possible to the way my abuela made it keeps her memory and the culture alive. Keep up the good work, and keep sharing the sazón!

      2. Lo sabía! Hola Boricua! I used to live in Florida and miss the markets there very much. It’s so easy to find our ingredients. I’m jealous! My good friend Illyanna Maisonet just published a traditional Puerto Rican cook book (the first in many years) that you should check out. It’s called “Diasporican” and is available on Amazon. You’ll find the old school recipes there. Or try Wilo Benet’s book, I believe it’s called Puerto Rico True Flavors. He’s amazing and keeps it super classic. XOXO -Monti

    2. Thank you for commenting; it helps other readers like me. I was wondering how to use bone in meat and now I do😁. Can you use a whole chicken, or should you stick to thighs?

      1. Hi Danielle, you can absolutely use bone in thighs, just make sure you brown them really well, so you don’t have to increase the cooking time by too much. If you butcher a chicken you will need to double the recipe, as most chickens are three pounds, and this recipe only calls for one and a half pounds. XOXO -Monti

    1. Yes. Follow all the steps, searing in the crock pot. Keep it on low for 5-6 hours or on high for 2-3. The chicken is done when the internal temp reaches 165 degrees. xoxo -Monti

  36. That is not how you make it I use very little liquid and let the chicken make its own juices

    1. It is not. I have never had a pollo guisado with onions or garlic in it. Nor is the meat cut into tiny barely bite size pieces. We cook the whole pieces of chicken with the bone in. And it is pronounced poh-yoh gee-sow. We don’t pronounce the d.

  37. Hey there! Really looking forward to trying this, it looks super yummy. However, I don’t have easy access to adobo seasoning, but I understand it’s a simple blend of spices – could you please provide a recipe for adobo seasoning that I could try at home?

    Thanks!

    1. Hi Sara! For a simple adobo, mix together: 3 Tablespoons Kosher Salt, 3 Tablespoons Onion Powder, 3 Tablespoons Garlic Powder, 1 Tablespoon Black Pepper, 1 Tablespoon Cumin, 1.5 Tablespoons Ground Coriander, 2 Tablespoons Ground oregano, 2 Tablespoons Turmeric.

      You will have about a cup of Adobo. Use it as an all-purpose seasoning. Thanks for trying the recipe! XOXO -Monti