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<\/p>\nPollo Guisado or Latin Chicken Stew is a hearty braised chicken stew popular in Caribbean, Central and South American cuisines, with loads of flavor and so easy to make!<\/p>\n
This pollo guisado recipe my favorite comfort food dish, especially when the weather is cold. This is my go-to chicken stew recipe that is huge on flavor and my family loves it. I probably make this as often as I make picadillo, and if you\u2019ve been following for a while, then you know how much we love picadillo! I have many variations of this recipe, like my Instant Pot Latin Chicken Stew with Corn and Sofrito Chicken Stew. Another chicken stew we love is this Paprika Chicken Stew.<\/p>\n
What is pollo guisado?<\/h2>\n Pollo guisado translates to \u201cchicken stew\u201d in English. This stew has several variations as it is very popular in many countries in the Caribbean, Central and South America. The recipes slightly vary by country and even from house to house. Since I am half Colombian and my husband is half Puerto Rican, this recipe is inspired by both countries. Sometimes I add potatoes, or corn or omit the olives.<\/p>\n
Pollo Guisado Ingredients<\/h2>\n Here are the ingredients I use in my pollo guisado recipe:<\/p>\n
\nChicken<\/strong> \u2013 I use bone-in chicken thighs and drumsticks \u2013 don\u2019t use boneless. The bone adds so much flavor to the stew but I removed the skin to make it a bit healthier, and to be honest you don\u2019t miss it. If you prefer white meat, bone-in chicken breast works fine.<\/li>\nSpanish Olives<\/strong> and the olive brine give this dish lots of flavor. If you don\u2019t like olives you can omit and add more salt, to taste.<\/li>\nSeasoning \u2013<\/strong> Adobo and Sazon are typically used in Puerto Rico and add so much flavor to this stew. Cumin and bay leaf are also added for flavor. If using sazon, look for Sazon with Achiote, or make your own sazon from scratch.<\/li>\nChicken bouillon<\/strong> adds great flavor, if you prefer to omit add salt to taste.<\/li>\nAromatics and Herbs<\/strong> \u2013 Scallions, Garlic, Cilantro<\/li>\n<\/ul>\nHow to Serve Pollo Guisado<\/h2>\n Eat this Latin chicken stew over rice to soak up all the delicious broth, or top it with avocado and a quick cabbage slaw on the side.<\/p>\n
Freezer Tips:<\/h2>\n To freeze any leftovers, transfer to an air-tight freezer-safe container and store in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and warm on the stove, in the pressure cooker, or microwave.<\/p>\n
Variations:<\/h2>\n\nChicken:<\/strong> You can use all drumsticks or all thighs if you don\u2019t want to use both.<\/li>\nVegetables:<\/strong> Add corn, yucca or potatoes.<\/li>\n<\/ul>\n
More Chicken Stew Recipes You\u2019ll Love:<\/h2>\n\n
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Pollo Guisado or Latin Chicken Stew<\/h2>\n \n344<\/span> Cals<\/span><\/span>49<\/span> Protein<\/span><\/span>7<\/span> Carbs<\/span><\/span>12<\/span> Fats<\/span><\/span>\n<\/p>\n\n
Prep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span> 15<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nPollo Guisado or Latin Chicken Stew is a hearty braised chicken stew popular in Caribbean, Central and South American cuisines, with loads of flavor and so easy to make! <\/span><\/p>\n\n
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\n4<\/span> skinless chicken drumsticks<\/span>, on the bone, 14 oz total<\/span><\/li>\n4<\/span> skinless chicken thighs<\/span>, on the bone, trimmed, 20 ounces<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> adobo seasoning salt<\/span><\/li>\n1<\/span> teaspoon<\/span> olive oil<\/span><\/li>\n4<\/span> medium scallions<\/span>, chopped<\/span><\/li>\n3<\/span> garlic cloves<\/span>, minced<\/span><\/li>\n1\/4<\/span> cup<\/span> chopped cilantro<\/span>, plus 2 tbsp for garnish<\/span><\/li>\n8<\/span> oz<\/span> can tomato sauce<\/span><\/li>\n1<\/span> packet sazon seasoning<\/span>, optional<\/span><\/li>\n1\/4<\/span> cup<\/span> pitted green olives<\/span>, plus 2 tablespoons brine<\/span><\/li>\n1<\/span> tablespoon<\/span> Chicken Better Than Bouillon<\/span>, or 1 cube<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> cumin<\/span><\/li>\n2<\/span> bay leaves<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nSeason chicken with adobo seasoning salt.<\/p>\n<\/li>\n
\nIn a large deep skillet, \u00a0pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes. <\/span><\/p>\n<\/li>\n\nAdd the garlic and 1\/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.<\/span><\/p>\n<\/li>\n\nNestle the chicken in the pot and let brown 5 minutes, turning halfway.<\/p>\n<\/li>\n
\nAdd tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.<\/p>\n<\/li>\n
\nCover and cook 50 minutes over medium-low heat, until the chicken is tender.<\/p>\n<\/li>\n
\nUncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.<\/p>\n<\/li>\n
\nRemove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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