I swear Pollo Guisado Puerto Rico delivers saucy, stick-to-your-ribs chicken that’ll have you hiding the leftovers.

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I am obsessed with this Pollo Guisado Puerto Rico style because it hits every spot I want in a dinner: sticky, tangy, and loaded with actual chicken. I love how the sauce smells like garlic and peppers, especially when real sofrito is involved.

And the little briny pop from sliced green olives keeps me reaching for bites. I don’t care if it stains my shirt.

It’s honest, loud, and feels like Authentic Chicken Recipes I grew up with. I make it when I want something quick disappear off the plate and make everyone at the table shut up and eat.

Ingredients

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Chicken: hearty protein, comfort food base that soaks up all the sauce.
Kosher salt: brings out natural flavors, makes everything taste honest.
Black pepper: mild heat and bite, keeps it from tasting flat.
Adobo seasoning: garlicky saltiness, gives that classic homey Puerto Rican note.
Oil: helps browning and mouthfeel, so the stew isn’t greasy.
Onion: sweet foundation, softens and adds savory depth.
Sofrito: basically the soul—herby, garlicky base you’ll recognize instantly.
Garlic: pungent punch, warms the dish and smells incredible.
Green pepper: fresh crunch and mild bitterness, brightens the stew.
Red pepper: sweeter, pretty color, balances the green pepper.
Tomatoes: acidity and freshness, keeps the sauce lively.
Tomato sauce: body and color, thickens the cooking liquid.
Chicken broth: savory liquid backbone, makes it feel homemade.
Potatoes: starchy comfort, soak up juices and make it filling.
Carrots: subtle sweetness and texture, adds color and bite.
Green olives: salty tang, traditional touch that surprises pleasantly.
Capers: bright briny pops, small but mighty flavor boosters.
Bay leaves: herbal background, you’ll notice when it’s missing.
Cumin: warm earthiness, gives gentle smokiness without overwhelming.
Oregano: herbal, slightly bitter note that rounds the seasonings.
Paprika: sweet warmth and color, mild peppery touch.
Sazón or achiote: basically that warm orange color and subtle aroma.
Cilantro: fresh finish, adds herby brightness before serving.
Lime wedges: plus a zippy squeeze, cuts through the richness.

Ingredient Quantities

3 lb bone-in chicken pieces, skin on or off, trimmed

1 1/2 tsp kosher salt plus more to taste

1/2 tsp freshly ground black pepper

1 tbsp adobo seasoning or 1 tsp extra salt with garlic powder

2 tbsp vegetable oil or olive oil

1 large onion, chopped (about 1 1/2 cups)

1 cup sofrito (store-bought or homemade)

4 garlic cloves, minced

1 green bell pepper, sliced or diced

1 red bell pepper, sliced or diced

2 medium tomatoes, chopped or 1 14-oz can diced tomatoes, undrained

8 oz tomato sauce (about 1 cup)

2 cups chicken broth or water with bouillon

2 medium potatoes, peeled and cut into 1-inch cubes

2 medium carrots, sliced into rounds

1/4 cup pitted green olives, sliced (optional but traditional)

1 tbsp capers, rinsed (optional)

2 bay leaves

1 tsp ground cumin

1 tsp dried oregano

1 tsp paprika

1 packet sazón with annatto or 1 tsp achiote powder (optional for color)

1/4 cup fresh cilantro, chopped (for finishing)

Fresh lime wedges for serving (optional)

How to Make this

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1. Pat the chicken pieces dry and rub with 1 1/2 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp adobo (or extra salt with garlic powder); let sit 10 minutes while you prep veggies.

2. Heat 2 tbsp oil in a large heavy pot over medium high. Brown chicken in batches, skin side down first if using skin, about 4 5 minutes per side until golden. Transfer browned pieces to a plate.

3. Lower heat to medium and add the chopped onion; cook 3 minutes until translucent. Stir in 1 cup sofrito and 4 minced garlic cloves, cook 2 minutes until fragrant. Scrape up any browned bits from the pot, those are flavor.

4. Add sliced green and red bell peppers, chopped tomatoes or the 14 oz can, and 8 oz tomato sauce. Stir to combine.

5. Pour in 2 cups chicken broth (or water with bouillon). Return the chicken to the pot nestling pieces into the sauce. Add the 2 bay leaves, 1 tsp cumin, 1 tsp oregano, 1 tsp paprika and the sazón or achiote if using.

6. Add the potatoes and carrots so they can simmer in the braise. Bring to a simmer, then reduce heat to low so it bubbles gently. Cover partially and simmer 30 40 minutes until chicken is cooked through and potatoes are tender. Check a big piece at the thickest part.

7. Stir in 1/4 cup sliced green olives and 1 tbsp rinsed capers about 5 minutes before finishing, taste and adjust salt and pepper. If sauce looks too thin, remove lid and simmer uncovered a few minutes to reduce.

8. Finish with 1/4 cup chopped fresh cilantro stirred in right before serving and a squeeze of fresh lime to brighten if you like. Remove bay leaves.

9. Serve hot over white rice, with tostones or crusty bread to soak up the sauce. Leftovers taste even better the next day after flavors meld.

10. Tips and hacks: brown chicken well for deeper flavor, don’t overcrowd the pot so it browns. If using skinless pieces reduce cooking time slightly. Sofrito can be doubled for extra punch, and potatoes can be swapped for yuca or sweet potato.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Tongs (or a sturdy spatula)
5. Measuring spoons and 1-cup measuring cup
6. Wooden spoon or heatproof silicone spatula
7. Plate or tray for resting browned chicken
8. Vegetable peeler and a paring knife (for potatoes and carrots)

FAQ

Q: Can I use boneless chicken instead of bone-in?

A: Yes, you can, but boned-in pieces give more flavor and stay juicier. If you use boneless, cut cook time down a bit and watch so they don't dry out.

Q: What can I substitute for sofrito if I don't have it?

A: Use a mix of finely chopped onion, green pepper, garlic and a little tomato paste or canned tomato. Or use jarred sofrito from the store. It won't be exactly the same, but it's close enough.

Q: My stew is too thin or too thick, what should I do?

A: Too thin? Let it simmer uncovered for 10 to 15 minutes to reduce. Too thick? Add 1/4 to 1/2 cup more broth or water and stir, then simmer a few minutes. Adjust until you like the consistency.

Q: Can I make this in a slow cooker or Instant Pot?

A: Yes. For a slow cooker, brown the chicken first, then cook on low 4 to 6 hours. For Instant Pot, brown on saute, then pressure cook 10 to 12 minutes with natural release for juicy meat. Potatoes may be softer with long cooking so add them later if you want them firmer.

Q: Do I have to add olives and capers?

A: No, they are optional. Olives and capers add a salty, briny kick that's traditional, but the stew is still great without them, especially if kids are eating it.

Q: How do I store and reheat leftovers?

A: Cool to room temp, then refrigerate in an airtight container for up to 3 days or freeze up to 3 months. Reheat on the stove over low heat until warmed through, stirring often. If frozen, thaw in fridge overnight before reheating.

Pollo Guisado Recipe (Chicken Stew) Substitutions and Variations

3 lb bone-in chicken pieces: use boneless skinless chicken thighs for quicker cooking and more flavor, or bone-in pork shoulder for a heartier stew, or firm tofu for a vegetarian version (increase cooking time for pork, reduce for tofu)
1 cup sofrito: substitute 3/4 cup salsa verde or 3/4 cup blended roasted peppers and onions, or 1/2 cup chopped onions+1/4 cup chopped peppers with 1 tsp ground cumin if you dont have sofrito
2 medium potatoes, peeled and cubed: swap with sweet potatoes for a sweeter, richer stew, or use yuca/cassava for a more traditional Latin texture, or baby potatoes left whole for less mush
1/4 cup pitted green olives and 1 tbsp capers: you can skip them for a milder stew, or use 2 tbsp chopped pickled jalapenos for tangy heat, or 2 tbsp chopped roasted red peppers for color and sweetness

Pro Tips

1. Brown the chicken in batches and don’t rush it. If you crowd the pot the pieces will steam instead of getting that caramelized crust that adds big flavor. Let each side get a good golden color before flipping, then set them aside while you build the sauce.

2. Salt early but adjust later. The initial rub with kosher salt seasons the meat, but once olives, capers, broth and tomato sauce join the pot you may need more or less salt. Taste near the end and add small amounts so you don’t overdo it.

3. Cook the potatoes and carrots gently in the braise so they hold shape. Cut them into even pieces, and put them in with the chicken so they finish at the same time. If the sauce is reducing too fast and the veg aren’t tender, add a splash more broth and lower the heat.

4. Brighten it at the end. Stirring fresh cilantro and a squeeze of lime right before serving lifts the whole dish and balances the richness. If you want deeper color without changing flavor, a pinch of achiote or a tiny bit of sazón helps, but use sparingly so it doesn’t mask the sofrito.

Pollo Guisado Recipe (Chicken Stew)

Recipe by Sarah level

0.0 from 0 votes

I swear Pollo Guisado Puerto Rico delivers saucy, stick-to-your-ribs chicken that'll have you hiding the leftovers.

Servings

servings

Calories

420

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Tongs (or a sturdy spatula)
5. Measuring spoons and 1-cup measuring cup
6. Wooden spoon or heatproof silicone spatula
7. Plate or tray for resting browned chicken
8. Vegetable peeler and a paring knife (for potatoes and carrots)

Ingredients

3 lb bone-in chicken pieces, skin on or off, trimmed
1 1/2 tsp kosher salt plus more to taste
1/2 tsp freshly ground black pepper
1 tbsp adobo seasoning or 1 tsp extra salt with garlic powder
2 tbsp vegetable oil or olive oil
1 large onion, chopped (about 1 1/2 cups)
1 cup sofrito (store-bought or homemade)
4 garlic cloves, minced
1 green bell pepper, sliced or diced
1 red bell pepper, sliced or diced
2 medium tomatoes, chopped or 1 14-oz can diced tomatoes, undrained
8 oz tomato sauce (about 1 cup)
2 cups chicken broth or water with bouillon
2 medium potatoes, peeled and cut into 1-inch cubes
2 medium carrots, sliced into rounds
1/4 cup pitted green olives, sliced (optional but traditional)
1 tbsp capers, rinsed (optional)
2 bay leaves
1 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
1 packet sazón with annatto or 1 tsp achiote powder (optional for color)
1/4 cup fresh cilantro, chopped (for finishing)
Fresh lime wedges for serving (optional)

Directions

Pat the chicken pieces dry and rub with 1 1/2 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp adobo (or extra salt with garlic powder); let sit 10 minutes while you prep veggies.
Heat 2 tbsp oil in a large heavy pot over medium high. Brown chicken in batches, skin side down first if using skin, about 4 5 minutes per side until golden. Transfer browned pieces to a plate.
Lower heat to medium and add the chopped onion; cook 3 minutes until translucent. Stir in 1 cup sofrito and 4 minced garlic cloves, cook 2 minutes until fragrant. Scrape up any browned bits from the pot, those are flavor.
Add sliced green and red bell peppers, chopped tomatoes or the 14 oz can, and 8 oz tomato sauce. Stir to combine.
Pour in 2 cups chicken broth (or water with bouillon). Return the chicken to the pot nestling pieces into the sauce. Add the 2 bay leaves, 1 tsp cumin, 1 tsp oregano, 1 tsp paprika and the sazón or achiote if using.
Add the potatoes and carrots so they can simmer in the braise. Bring to a simmer, then reduce heat to low so it bubbles gently. Cover partially and simmer 30 40 minutes until chicken is cooked through and potatoes are tender. Check a big piece at the thickest part.
Stir in 1/4 cup sliced green olives and 1 tbsp rinsed capers about 5 minutes before finishing, taste and adjust salt and pepper. If sauce looks too thin, remove lid and simmer uncovered a few minutes to reduce.
Finish with 1/4 cup chopped fresh cilantro stirred in right before serving and a squeeze of fresh lime to brighten if you like. Remove bay leaves.
Serve hot over white rice, with tostones or crusty bread to soak up the sauce. Leftovers taste even better the next day after flavors meld.
Tips and hacks: brown chicken well for deeper flavor, don’t overcrowd the pot so it browns. If using skinless pieces reduce cooking time slightly. Sofrito can be doubled for extra punch, and potatoes can be swapped for yuca or sweet potato.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.