Name: Pollo Guisado Recipe (Caribbean Chicken Stew)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Caribbean
Ingredients: 2-1/2 pound chicken, cut up, skin on; 2 tablespoons adobo seasoning; 1 tablespoon sazon seasoning; 2 tablespoons olive oil; 1 small onion, chopped; 1 small bell pepper, chopped (or use hotter peppers to your taste); 3 cloves garlic, chopped; 1/4 cup sofrito; 1/2 cup olives; 3 medium potatoes, halved and quartered; 2-3 bay leaves; 8 ounces tomato sauce; 1 cup chicken broth; For Garnish: Spicy chili flakes, fresh chopped parsley

This classic pollo guisado is a rich, flavorful Caribbean chicken stew that brings warmth and comfort to any table. With tender chicken simmered in a vibrant sauce with potatoes and olives, this traditional dish delivers authentic Latin American flavor with minimal effort.

Why You’ll Love This Recipe

This pollo guisado (chicken stew) is the epitome of comfort food with a Caribbean twist. The chicken becomes incredibly tender as it simmers, absorbing all the aromatic flavors of the sofrito, seasonings, and sauce. It’s a complete one-pot meal that’s perfect for family dinners or special gatherings. The combination of adobo and sazon seasonings creates an authentic flavor profile that’s hard to resist, while the potatoes soak up the delicious sauce, making every bite satisfying. Best of all, this recipe follows traditional methods while being straightforward enough for cooks of any skill level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken forms the heart of this dish, becoming tender and juicy as it simmers in the flavorful sauce. While this recipe calls for skin-on chicken pieces, you can use skinless if you prefer a lighter version, though you’ll lose some richness.

Adobo seasoning provides that signature Latin American flavor profile with its blend of salt, garlic, oregano, and other herbs and spices. This seasoning helps develop a deep flavor base for the stew.

Sazon seasoning adds color and distinctive flavor with its blend of coriander, cumin, annatto, and other spices. If you don’t have it on hand, you can approximate it with a mixture of cumin, coriander, garlic powder, and a pinch of saffron or turmeric for color.

Olive oil helps brown the chicken and sauté the vegetables, adding a mild fruity note to the dish. Any cooking oil will work, but olive oil complements the Mediterranean influences in this recipe.

Onion and bell pepper create the aromatic foundation for the stew. These vegetables melt into the sauce, adding sweetness and depth. Feel free to use red, yellow, or green bell peppers based on what you have available.

Garlic infuses the stew with its pungent, aromatic flavor. Fresh is best, but pre-minced garlic works in a pinch if you’re short on time.

Sofrito is the flavor powerhouse of Caribbean cooking, typically made from peppers, onions, cilantro, garlic, and other aromatics. This ingredient is non-negotiable for authentic flavor, but you can use homemade or store-bought versions.

Olives bring a briny, savory element that balances the richness of the stew. Traditional recipes often use green olives with pimientos, but any variety will work depending on your preference.

Potatoes absorb the flavorful sauce while adding heartiness and substance to the stew. Waxy varieties like Yukon Gold or red potatoes hold their shape best during the long cooking process.

Bay leaves impart a subtle herbal note that deepens during simmering. Remember to remove them before serving.

Tomato sauce provides body, acidity, and a touch of sweetness to the stew. It helps create that characteristic rich, red sauce that pollo guisado is known for.

Chicken broth enhances the chicken flavor while providing enough liquid for proper braising. Use low-sodium if you’re watching your salt intake, as the adobo and sazon already contain salt.

Directions

Season the chicken pieces thoroughly with adobo and sazon seasoning, making sure to coat all sides evenly.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken and brown for about 10 minutes, turning halfway through to ensure even browning on all sides.
Add the chopped onion, bell pepper, garlic, and sofrito to the pot. Stir well and cook for 3-4 minutes until the vegetables begin to soften and become aromatic.
Incorporate the olives, quartered potatoes, bay leaves, tomato sauce, and chicken broth into the pot. Stir to combine all ingredients evenly.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the stew to simmer gently for 30 minutes, or until the chicken is extremely tender and fully cooked (reaching an internal temperature of at least 165°F).
Before serving, garnish with red pepper flakes for heat and freshly chopped parsley for color and freshness.

Servings and Timing

This pollo guisado recipe serves 6 people generously. It takes approximately 10 minutes to prep and 45 minutes to cook, for a total time of 55 minutes. Each serving contains approximately 451 calories, making it a satisfying main course. The recipe works well for both weeknight dinners and special occasions, and the flavors actually improve if made a day ahead.

Variations

Dominican Style: Add 1-2 tablespoons of tomato paste along with a squeeze of lime juice at the end for a more Dominican flavor profile.

Puerto Rican Twist: Include 2 tablespoons of alcaparrado (a mixture of olives, capers, and pimientos) and a dash of white vinegar for an authentic Puerto Rican version.

Spicy Version: Add 1-2 diced jalapeños or a scotch bonnet pepper (with seeds removed) for a heat-forward variation that’s popular in some Caribbean regions.

Vegetable-Forward: Incorporate carrots, celery, and corn for a more vegetable-rich stew that stretches further for large families.

Cuban Style: Add 1/4 cup of dry white wine and a few tablespoons of capers for a Cuban-inspired take on this classic.

Storage/Reheating

Refrigeration: Store leftover pollo guisado in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen and improve overnight, making this an excellent make-ahead dish.

Freezing: This stew freezes beautifully for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Leave some room at the top as the stew will expand when frozen.

Thawing: For best results, thaw frozen pollo guisado overnight in the refrigerator before reheating.

Reheating: Warm refrigerated leftovers in a saucepan over medium-low heat until heated through, stirring occasionally. Add a splash of chicken broth if the stew seems too thick. Alternatively, microwave individual portions on 70% power, stirring halfway through, until thoroughly heated.

Serving Leftover Pollo Guisado: Repurpose leftovers by shredding the chicken and serving over rice, in tortillas as a filling, or even as a topping for nachos.

FAQs

What is pollo guisado?

Pollo guisado is a traditional Caribbean and Latin American chicken stew made with bone-in chicken pieces simmered in a flavorful sauce with vegetables, potatoes, and various seasonings until tender. The name literally translates to “stewed chicken,” and each country in the region has its own variation.

Can I use boneless chicken instead of bone-in?

Yes, you can use boneless chicken pieces, but the cooking time will need to be reduced to about 20 minutes to prevent overcooking. Bone-in chicken provides more flavor and keeps the meat more tender during the longer cooking process, but boneless works well for a quicker meal.

What if I don’t have sofrito?

While sofrito is key for authentic flavor, you can make a quick version by blending 1 small onion, 1 bell pepper, 3 cloves of garlic, and a handful of cilantro. Alternatively, you can substitute with 1/4 cup of diced mixed bell peppers, 2 tablespoons of minced onion, and extra garlic and herbs.

Can I make pollo guisado in a slow cooker?

Absolutely! Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and falling off the bone.

What’s the difference between adobo and sazon seasonings?

Adobo is primarily a salt-based seasoning with garlic, oregano, and sometimes black pepper. Sazon typically contains coriander, cumin, annatto (which gives it an orange-red color), and other spices. Together, they create the distinctive flavor profile characteristic of Caribbean cooking.

What can I serve with pollo guisado?

Traditional accompaniments include white rice, rice and beans, tostones (fried plantains), or a simple green salad. Avocado slices and warm tortillas also make excellent sides for this hearty stew.

Is pollo guisado spicy?

Traditional pollo guisado is flavorful but not particularly spicy. This recipe adds optional red pepper flakes as a garnish, allowing each person to adjust the heat level to their preference. You can certainly add hot peppers during cooking if you prefer a spicier stew.

Can I make this dish ahead of time?

Yes, pollo guisado actually tastes better the next day as the flavors have time to meld. Make it up to 2 days in advance, refrigerate, and simply reheat when ready to serve.

What type of potatoes work best in this recipe?

Waxy potatoes like Yukon Gold, red potatoes, or new potatoes hold their shape best during the long simmering process. Russet potatoes tend to break down more, which can thicken the stew but might not give you those distinct potato chunks.

How can I make this recipe healthier?

For a lighter version, use skinless chicken pieces, increase the vegetables, reduce the oil to 1 tablespoon, and use low-sodium chicken broth and tomato sauce. You can also add more colorful vegetables like carrots or zucchini for additional nutrients.

Conclusion

Pollo guisado stands as a testament to the beautiful simplicity of Caribbean cooking, where humble ingredients transform into something truly special through the magic of slow simmering. This chicken stew recipe brings together aromatic vegetables, tender chicken, and a symphony of authentic seasonings to create a meal that’s both comforting and exciting. Perfect for family dinners or special gatherings, it delivers remarkable flavor with minimal effort. Whether you keep it traditional or experiment with regional variations, pollo guisado is sure to become a cherished recipe in your collection. The best part is how it welcomes adaptations based on what you have on hand while still maintaining its soul-satisfying character. Try it once, and you’ll understand why this beloved dish has stood the test of time across so many Caribbean and Latin American kitchens.