Pollo Guisado (Puerto Rican Stewed Chicken)

Imagine curling up on the couch with a hot bowl of stewed chicken, thigh meat practically falling off the bone, with tender potatoes and carrots, all swimming in a rich, flavorful broth with just a hint of brine. I dream of this dish, so much so that it’s gone into our monthly rotation, regardless of the time of year, because a warm bowl of stew isn’t just for the colder winter months. Ready in about an hour, perfect for the whole family, and guaranteed to leave you wanting more.

What You’ll Need for Pollo Guisado

• Chicken Thighs – Large, bone-in, skin-on. We’ll be removing the skin before cooking, and by the time the stew is done simmering the chicken will fall off the bone.
• Sazón – If there’s no sazón in my pantry, something is seriously wrong. This recipe calls for Goya Sazón con Cilantro y Tomate, which isn’t my usual pick. If you can’t find this variety, substitute it with Goya Sazón Culantro y Achiote. This recipe differs from other pollo guisado recipes in that it doesn’t use tomato sauce or paste. Instead, the tomato flavor comes from the sazón and the tomato chicken bouillon. It eats a bit lighter this way.
• Sofrito – Truth be told… I don’t make my own (sorry!). If you have a great recipe, use it! I prefer the frozen Goya variety (not the shelf-stable one).
• Green Olives – NON-NEGOTIABLE. Use jarred Spanish olives—your choice whether to go with pimento-stuffed or not. The briny flavor is essential to the dish.
• Tomato Bouillon – I used the Knorr Tomato with Chicken Bouillon.
• Potatoes – Russet, peeled and cut into large chunks.
• Carrots – Extra-large and chunky. Cut them in half, then into 2-inch pieces. If you only have large carrots, just cut them into 2-inch chunks.
• Cilantro – One small bunch. Add ¼ cup chopped while cooking, and I highly recommend topping the dish with a few extra tablespoons at the end for added brightness. Also no need to pick the leaves off the stems. The stems are edible and actually hold most of the flavor. Just rip off a bunch and chop.
• Yellow Onion
• Garlic – Fresh only! I don’t want to see that jarred stuff near this recipe.

Tools Needed

• Large Dutch Oven or Pot – Minimum 4qt. A lot goes into this dish, and you need ample room to stew everything together.

How to Make Pollo Guisado

1. Prep + Season the Chicken – Start by removing and discarding the skin from the bone-in chicken thighs. Using a sharp knife or kitchen shears, trim off any excess fat or remaining skin. Place the chicken in a bowl, drizzle with olive oil, and sprinkle in the entire sazón packet. Toss to coat evenly, then let it marinate for at least 10–15 minutes on the counter or longer in the fridge.

2. Prep the Rest – While the chicken is marinating, peel and cut the potatoes into large chunks. Since they won’t be added until midway through cooking, you can place them in a bowl of water to prevent oxidation. No oxygen = no oxidizing. Cut the carrots into large chunks and thoroughly wash the cilantro before chopping. Mince the garlic and onions.

3. Sear the Chicken – Heat a Dutch oven or large pot over medium heat. Once hot, drizzle in 1 tablespoon of olive oil and let it heat for about a minute. Add the chicken to the pot and sear for 3–5 minutes, until it develops some color and the fat begins to render. Flip and sear for another 3–5 minutes on the other side. Remove the chicken from the pot and set it aside in a bowl for later.

4. Cook the Base – Reduce the heat to medium-low and add the chopped onions, minced garlic, and sofrito. Cook for 3–4 minutes until softened and fragrant. Stir in the olives, cilantro, and the chicken—along with any juices that pooled in the bowl. Pour in 3 cups of water and dissolve the chicken tomato bouillon cube.

Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. Don’t forget to salt to taste.

No chicken broth? Nope! The bouillon alone adds tons of flavor, and since this stew simmers for a total of 45–50 minutes, the chicken and bones will naturally enrich the broth, creating an even deeper, more robust flavor.

5. Add the Potatoes + Carrots – Alright, you might not love this, but trust me—the carrots and potatoes need to be added at different times. I’m all about properly cooked ingredients. If you throw them in together, the carrots might still be too firm while the potatoes turn to mush.

After the 20-minute simmer, add the carrots and cook for 5 more minutes. Then, stir in the potatoes and continue cooking until they are fork-tender (about 15–20 minutes). By this point, the chicken will have been simmering for 40 minutes, making it fall-off-the-bone tender, while the carrots will be perfectly soft, and the potatoes will hold their shape without turning mushy or mealy. Top with additional cilantro before serving.

How to Serve Pollo Guisado

Pollo Guisado is rarely served as is (unlike an American stew) and is usually paired with fluffy rice, arroz con gandules, beans, mashed plantains, or tostones.

Frequently Asked Questions

Storing/Reheating

Pollo Guisado can be stored in an airtight container in the refrigerator for 3–4 days. To reheat, either warm the desired amount in a small pot over low heat or microwave in 30-second intervals, stirring in between, until heated through.