14 oct 2026 · @LUIS
Why You’ll Love This Pollo Guisado
Pollo guisado is bone-in chicken simmered with potatoes, carrots and peppers in a savory tomato sauce until it is fall-off-the-bone tender. This easy version uses one pot, takes about an hour, and tastes even better the next day.
It is a classic Latin comfort food, popular in Puerto Rico, the Dominican Republic and Cuba, and every family has its own version. This one leans Puerto Rican: it is built on sofrito, adobo and sazón, with olives for a salty, briny kick. Spoon it over white rice and dinner is done.
- Prep time: 15 minutes (plus 30 minutes to marinate)
- Cook time: 50 minutes
- Servings: 6
- Difficulty: Easy
Ingredients
For the chicken
- 3 lb (1.4 kg) bone-in, skin-on chicken thighs and drumsticks
- 2 teaspoons adobo seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 packet sazón with culantro and achiote (or 1 teaspoon)
- 1 tablespoon white vinegar or lime juice
For the sauce
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1/4 cup sofrito (store-bought or homemade)
- 1 can (8 oz) tomato sauce
- 1 tablespoon tomato paste
- 2 cups chicken broth (or water)
- 2 bay leaves
- 1/3 cup pimiento-stuffed olives, plus 1 tablespoon of the brine
- 1 tablespoon capers (optional)
For the vegetables
- 1 1/2 lb (about 3 medium) potatoes, peeled and cut into 1 1/2-inch chunks
- 2 carrots, peeled and cut into thick slices
To finish
- Fresh cilantro, chopped
- Salt, to taste
Instructions
- Season the chicken. Pat the chicken dry with paper towels. In a large bowl, toss it with the adobo, oregano, black pepper, sazón and vinegar. Let it marinate for at least 30 minutes, or cover and refrigerate overnight for deeper flavor.
- Brown the chicken. Heat the olive oil in a large Dutch oven or deep pot over medium-high heat. Brown the chicken skin-side down for 4 to 5 minutes, flip, and brown the other side for 3 to 4 minutes. Work in batches so the pieces are not crowded, then set them aside on a plate.
- Build the sauce. Lower the heat to medium. In the same pot, cook the onion and bell pepper for 4 minutes, until soft. Add the garlic and sofrito and stir for 1 minute. Stir in the tomato paste and tomato sauce and cook for 2 minutes.
- Simmer the chicken. Return the chicken and any juices on the plate to the pot. Add the broth, bay leaves, olives, olive brine and capers. Bring to a boil, then reduce to low, cover, and simmer for 20 minutes.
- Add the vegetables. Stir in the potatoes and carrots, pressing them down into the sauce. Cover and cook for 20 to 25 minutes, until the potatoes are fork-tender and the chicken reaches an internal temperature of at least 165°F (74°C).
- Thicken and finish. If the sauce is thin, uncover the pot and simmer for 5 to 10 minutes. Mash a few potato chunks against the side of the pot to thicken it naturally. Remove the bay leaves, taste, and add salt if needed. Sprinkle with cilantro and serve hot.
Tips for the Best Pollo Guisado
- Use bone-in, skin-on thighs and drumsticks. The bone and skin add flavor and keep the meat juicy during a long simmer.
- Brown the chicken well. The golden crust is where much of the sauce’s depth comes from, so don’t skip it.
- Marinate overnight if you can. Adobo and sazón soak into the meat and season it all the way through.
- Don’t crowd the pot. Browning in batches gives you a crisp sear instead of steamed chicken.
- Cut the potatoes into big chunks. About 1 1/2 inches keeps them from turning to mush.
- Make your own sofrito. Blend onion, green pepper, garlic, cilantro and culantro, or look for jars in the Latin foods aisle.
- Prefer boneless chicken? Boneless thighs work too, but cut the total cooking time to about 25 minutes. Breast meat dries out easily, so cut it into chunks and add it for the last 20 minutes.
- Short on time? In an Instant Pot, cook on high pressure for about 10 minutes with a 10-minute natural release.
What to serve with it
- White rice or arroz con gandules
- Tostones or maduros
- A simple avocado salad
Storage, Reheating and FAQ
Pollo guisado keeps well: store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months (the potatoes may soften a bit after freezing). Reheat gently on the stove over low heat with a splash of broth or water.
What is pollo guisado? It is a Latin American stewed chicken dish, made by browning seasoned chicken and simmering it with vegetables in a tomato-based sauce.
What is sazón? It is a seasoning blend sold in small packets, usually with garlic, cumin, coriander and achiote, which gives the stew its color and flavor.
Can I make it ahead? Yes. The flavors deepen overnight, so it is a great make-ahead dinner for busy weeknights.
Give this pollo guisado a try and let me know how it turned out in the comments. Don’t forget to leave a rating!