Pollo Guisado – Hearty Puerto Rican Chicken Stew

Stewed chicken legs with golden, crispy skin, surrounded by carrots, potatoes, olives, and herbs in a rich, colorful sauce evoke the comforting flavors of pollo guisado, garnished with fresh parsley.

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Pollo Guisado – Hearty Puerto Rican Chicken Stew

This easy Pollo Guisado – Puerto Rican stewed chicken – is packed full of flavor from the sofrito, spices and tender vegetables simmered in a rich tomato-based broth. Comforting, hearty, and perfect for family dinners.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Puerto Rican

Keyword: Pollo Guisado

Servings:

Calories: 482kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the seasoning *see notes

1 tsp salt
2 tsp dried oregano
1 ½ tsp garlic powder
1 ½ onion powder
1 ½ tsp ground cumin
½ tsp turmeric
½ tsp ground black pepper
½ tsp ground annato (optional)

For the sofrito

½ large onion , roughly chopped
½ green bell pepper , roughly chopped
4 cloves garlic , peeled
⅔ cup (50g) cilantro leaves and stems (coriander)
2 tbsp fresh parsley , chopped

For the stew

4 chicken leg quarters or 8 chicken thighs , bone-in and skin-on
1 tbsp cornstarch (cornflour)
2 tbsp olive oil
½ large onion , diced (remaining half of onion in sofrito)
1 red bell pepper , sliced
½ green bell pepper , sliced (remaining half of pepper in sofrito)
½ tbsp brown sugar (optional)
½ cup (90g) green olives , pimiento stuffed ideally
2 large carrots , peeled and sliced into rounds
4 medium potatoes , quartered
1 cup (240g) canned chopped tomatoes or tomato sauce
1 ½ cups (300ml) chicken broth or stock
2 bay leaves
salt and pepper , to season
2 tbsp chopped cilantro or parsley , to garnish

Instructions

Make the sofrito and spice blend

Combine all the seasoning ingredients together.
1 tsp salt, 1 ½ tsp garlic powder, 2 tsp dried oregano, 1 ½ onion powder, 1 ½ tsp ground cumin, ½ tsp turmeric, ½ tsp ground black pepper, ½ tsp ground annato
Blend chopped onion, green pepper, garlic cloves and herbs in a food processor until you have a coarse paste.
½ large onion, ½ green bell pepper, 4 cloves garlic, ⅔ cup (50g) cilantro leaves and stems, 2 tbsp fresh parsley

Sear the chicken

Season the chicken generously with the spice blend and dust with cornstarch. Rest for five minutes.
4 chicken leg quarters or 8 chicken thighs, 1 tbsp cornstarch
Heat the oil in a large skillet and brown the chicken, skin-side down over medium-high heat. Cook for 5 minutes and turn over and cook on the other side for a further 5 minutes. Set aside.
2 tbsp olive oil

Make the stew

Lower the heat and allow the skillet to cool down a little. Add the onion and cook for a couple of minutes then stir in the sofrito and peppers. Cook, stirring, for five minutes, adding any remaining seasoning.
½ large onion, 1 red bell pepper, ½ green bell pepper
Stir in the sugar, if using, olives, carrots and potatoes, add the canned tomatoes and broth and bring to a simmer.
½ cup (90g) green olives, 2 large carrots, 4 medium potatoes, 1 cup (240g) canned chopped tomatoes, 1 ½ cups (300ml) chicken broth, ½ tbsp brown sugar
Return the chicken to the pan, add the bay leaves, cover and simmer over low heat for 40 minutes or until the chicken is completely tender.
2 bay leaves
You should not need to thicken the stew but if you can stir in some cornstarch slurry and simmer for a further five minutes if you like. Discard the bay leaves and adjust the seasoning as needed.
salt and pepper
Serve over fluffy white rice or skip the rice and serve with crusty bread. Add a sprinkle of fresh chopped cilantro (or parsley) for a bright finish.
2 tbsp chopped cilantro or parsley

Video

Notes

Instead of the spices specified, season the chicken seasoning with 3 teaspoons Adobo. Stir in one packet of Sazon when stirring in the vegetables.
Store cooled leftovers in an airtight container for up to 4 days – the flavors will get even better with time!
Freeze in portions (with sauce) for up to 3 months. Defrost overnight in the fridge and reheat.
Reheat gently on the stove, adding a splash of broth or water when reheating to loosen the sauce. You can also microwave for a couple of minutes, stirring in between, until the dish is piping hot.

Nutrition