There aren’t many things that can instantly trigger the nostalgia in me like a bowl of my mom’s pollo guisado. This delicious one-pot chicken stew was a weekly staple in my home growing up, because it’s a simple recipe that comes together in no time, without a lot of drama. Toss chicken and bunch of flavorful ingredients into a pot, cover and cook until the chicken is done. It’s really that simple!
1 pound chicken wings, breasts, thighs or legs (if using breasts or thighs, chop into chunks)
1/2 teaspoon Adobo seasoning
1 tablespoon olive oil
2 tablespoons sofrito
1 packet Sazon seasoning with annatto
1 tablespoon + 1 teaspoon powdered chicken bouillon
1/4 cup tomato sauce
1 teaspoon dried Italian seasoning
2 cups water
1 cup potatoes, chopped
1/2 cup carrots, sliced
2 bay leaves
10-12 pimento-stuffed olives
1/4 cup fresh cilantro, chopped
Heat a Dutch oven on medium heat.
Season the chicken with the Adobo seasoning, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
Remove the chicken from the pot and set it aside.
Add the sofrito, Sazon, tomato sauce, chicken bouillon, Italian seasoning, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken in.
Lower the heat to a simmer and cook the stew for 25-30 minutes, or until the chicken is cooked through.
Check the stew for seasoning and add more chicken bouillon if it needs a bit more salt.
Sprinkle the stew with the chopped cilantro and stir it in.
I like serving this stew with steamed white rice, but you can also serve it with mashed potatoes or just some crusty bread for dipping.
- 1 pound chicken wings, thighs or legs
- ½ teaspoon Adobo seasoning
- 1 tablespoon olive oil
- 2 tablespoons sofrito
- 1 packet Sazon seasoning with annatto
- 1 tablespoon + 1 teaspoon powdered chicken bouillon
- ¼ cup tomato sauce
- 1 teaspoon dried Italian seasoning
- 2 cups water
- 1 cup potatoes, chopped
- ½ cup carrots, sliced
- 2 bay leaves
- 10-12 pimento-stuffed olives
- ¼ cup fresh cilantro, chopped
- Heat a Dutch oven on medium heat.
- Season the chicken with the Adobo seasoning, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
- Remove the chicken from the pot and set it aside.
- Add the sofrito, Sazon, tomato sauce, chicken bouillon, Italian seasoning, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.
- Lower the heat to a simmer and cook the stew for 25-30 minutes, or until the chicken is cooked through.
- Check the stew for seasoning and add a bit more chicken bouillon if it needs a bit more salt.
- Sprinkle the stew with the chopped cilantro and stir.
- Serve with rice, mashed potatoes or some crusty bread for dipping!
THANK YOU! JUST COOKED THIS RECIPE IS DELICIOUS:)
Thank you! So glad you enjoyed it!
Yum-yum-yum
Being Puerto Rican Myself and cooking since I was 10 yrs, I find nestled at this golden age of 46 going to the Internet to refresh myself with recipes from my past, and our recipes is on point… thank you for sharing and made my life easier…
Hi Jose! Thanks so much for stopping by! Buen provecho!
I new to cooking and I will be attempting this tonight but with chicken breasts. Do I have to brown them first aswell ?
Yes Anna, brown the chicken breasts.
Do you have any recipes for Yuca? My mother in law gave me a recipe a long time ago but has since passed away and I lost my recipe book when I moved. My husband has been craving Yuca for months now and I would love to make it for him. I just found your site and thought you would be the best person to ask!!
Hi Maggie what kind of yuca recipe are you looking for? Boiled, fried, etc?
Thank you for refreshing my memory with this amazing recipe.
Thanks Tiana!!
This recipe looks delicious! I am white and my husband is Puerto Rican, and I can cook pretty good but am always looking to better my Puerto Rican dishes. My mother in law is Dominican so they usually have that touch from her teaching me. : )
I’ll be making this tonight, with rice of course.
Thanks so much for the recipe.
That’s awesome Mandy, good luck!
Can i make it with noodles as well?
Hi Jazmin, that sounds ymmy!
Jannese,
Just made this dish and must say it replaces my old recipe ten fold! Followed your recipe to the letter and “que sabroso!” Gracias
That’s awesome JC! I’m glad you loved it!
Made this last night! It was delicious! Thank you so much!
Thank you!
Made it last night and it was a hit!!!
I made it of course with the white rice
So so delicious my kids and boyfriend loved it
Thanks for the easy recipe
I’m sorry it took so long to comment. I made this recipe a while ago and my wife told me she didn’t like pollo guisado. I am still laughing about that comment because I got to eat the whole thing all by myself. it was delish….. muchas gracias
That’s awesome Ricardo!
Hi I’m excited to ry this dish tonight. I’m going to use chicken wings and drum sticks, good idea? Also I’m hoping for fall off the bone chicken am I still only simmering for 20 to 30 mintues?
Tastes delicious! I added some flour to make the stew a little thicker but the flavors were amazing! Thank you!
How many does this serve approximately? I’m cooking for my daughters Quinceanera and need to serve about 50.
25 lbs of chicken would feed 50 people.
What is sazon and sofrito? I’m Asian.
Hi Fred,
Feel free to search those terms on my website, you’ll find recipes for both.
Yum! I just got back from PR and I’m excited to find your website!! For sofrito, are you making your own? If so, could you share your recipe? Otherwise are you using the red or green?
Hi Michelle, I have a sofrito recipe on my blog, just search in the Puerto Rican recipes section. Thanks!
Hi I’m so excited to cook both carne and pollo guisada! I’ve never cooked it but I remember being 13 and my friends mother cooked carne guisada I’m 37 so I’m craving this dish. My husband doesn’t eat beef so that’s why I’m cooking both lol. Is it ok to make arroz con gandules instead of white rice??
White rice or arroz con granules are a perfect complement to either dish, ithey are perfect for soaking up the delicious sauce. Enjoy!
how many pounds of chicken should I use to serve about eight people?
I’d make about 1 pound per person, that will be plenty of leftovers that you can send people home with!
Any recommendations if I don’t have a Dutch oven?
Any heavy bottom pot will work.