Pollo Guisado: My Mom’s Puerto Rican Chicken Stew That Feels Like Home

Why I Keep Coming Back to This Pollo Guisado Recipe

There are plenty of recipes I enjoy, but Pollo Guisado holds a special place in my heart—and in my weekly meal plan. I love it because it hits that rare sweet spot: comforting, affordable, and packed with bold, layered flavor. It feels like it came from a long, slow simmer on a Sunday afternoon, but in reality, I can get it on the table in under an hour.

This isn’t the kind of stew that fades into the background. Every bite of Pollo Guisado has something going for it: juicy chicken, tender potatoes, the subtle heat of garlic, the rich base of sofrito, and that pop of briny olives. It’s balanced, soulful, and deeply nourishing—especially when served over fluffy white rice.

Another reason I love it? It’s one of those rare dishes that actually tastes better the next day. It holds up beautifully in the fridge, making it ideal for meal prep or leftovers. It’s a lot like my Honey Garlic Chicken, which is perfect for make-ahead meals with big flavor payoff. And when I’m short on time, I can skip the browning step and still end up with something delicious. There’s room to adapt it based on what I have on hand, but the heart of the dish always stays the same.

Whether I’m cooking for friends or just feeding myself after a long day, Pollo Guisado never lets me down. It’s honest food—no frills, just flavor—and that’s exactly what I want from a recipe.

How to Make Pollo Guisado (Step-by-Step)

This version of Pollo Guisado is the one I rely on when I want a fast, flavorful dinner with minimal fuss. On nights when I need something even quicker, my Express Teriyaki Chicken hits the spot in under 30 minutes. You don’t need fancy tools—just a sturdy pot, fresh ingredients, and a little patience while the magic happens.

Ingredients You’ll Need

1. 1.5 lb boneless, skinless chicken thighs – chopped into 2-inch chunks
2. 2 tsp adobo seasoning – or your own blend of salt, garlic, cumin, and oregano
3. 2 Tbsp cooking oil
4. 1 large yellow onion – diced
5. 3 garlic cloves – finely chopped
6. 1/2 cup sofrito – store-bought or homemade
7. 8 oz tomato sauce
8. 1 packet sazón with annatto
9. 2 bay leaves
10. 2 tsp dried oregano
11. 1/4 cup manzanilla olives – pimiento-stuffed
12. 1 large potato – peeled and cubed
13. 2 large carrots – sliced into rounds
14. 3 cups chicken stock

Step 1: Season the Chicken

Pat the chicken dry and season it with adobo on all sides. This helps it brown nicely and locks in flavor right from the start.

Step 2: Brown the Meat

In a large Dutch oven or deep pot, heat the oil over medium-high. Add the chicken in a single layer and brown for a few minutes. Work in batches if needed to avoid overcrowding.

Step 3: Build the Base

Remove the chicken and set it aside. In the same pot, add the diced onion. Sauté for 2 minutes, then stir in the garlic until fragrant. Add sofrito and tomato sauce, and cook until thick and bubbly—about 3 minutes.

Step 4: Season and Simmer

Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken stock. Stir gently. Return the browned chicken to the pot, lower the heat, and cover.

Step 5: Let It Cook

Simmer for 40–50 minutes, or until the chicken is cooked through and the vegetables are tender. The broth should be rich and slightly thickened.

Optional: Thicken the Broth

If you like a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the pot, and bring to a quick boil for 1 minute while stirring.

How to Serve Pollo Guisado for Maximum Comfort

One of the best things about Pollo Guisado is how effortlessly it becomes a full meal. It’s hearty, filling, and naturally builds its own rich broth, which begs to be soaked up with something starchy. In my kitchen, it’s always served over a fluffy mound of white rice. The rice soaks up every drop of that deeply seasoned broth—exactly how I remember it from my childhood.

If you’re cooking for a group, rice is also a great way to stretch the meal and make it feel more complete. For a classic Puerto Rican touch, try pairing your stew with arroz con gandules or yellow rice with pigeon peas. The savory notes from the rice play beautifully with the stew’s tomato base and the briny bite of olives.

Want something lighter? You can spoon Pollo Guisado over cauliflower rice or serve it alongside a simple green salad tossed in lime vinaigrette for a low-carb variation. For something just as light but more filling, pair it with my Roasted Veggie Bowl. And don’t forget the optional toppings: a few sprigs of cilantro, a wedge of lime, or even a little chopped avocado if you have it on hand. These fresh additions balance the deep flavors of the stew.

When I want to go all out, I serve it with a side of tostones (fried green plantains) or warm crusty bread to mop up every bit of sauce. Looking for something crispy to balance the stew’s richness? Try my Crispy Air Fryer Chicken Wings. Trust me—once you try it, this stew won’t just be a meal. It’ll be your new favorite ritual.

Pollo Guisado Variations You’ll Want to Try

The beauty of Pollo Guisado is its flexibility. While the version I make most often is Puerto Rican-style with sofrito, olives, and tomato sauce, this stew is beloved across Latin America—and every cook adds their own signature.

Regional Twists

Dominican Pollo Guisado usually skips the olives and leans heavier on fresh bell peppers and culantro. Cuban versions may use cumin, while Colombian guisos often include corn and a touch of sugar for balance. If you’re curious to explore beyond the Puerto Rican base, try doing a taste test and compare the subtle differences in spice and sweetness. It’s one of the best ways to understand Latin comfort food.

Seasonal Spins

In summer, lighten things up by swapping potatoes for zucchini or yellow squash, and serve your Pollo Guisado over coconut rice with lime. Around the holidays, I like to make a heartier version with butternut squash and serve it alongside arroz con gandules—a tradition that never fails to warm the room. During colder months, adding a pinch of smoked paprika gives the stew a deeper, fire-roasted flavor. It’s a great seasonal alternative to my Creamy Mushroom and Spinach Pasta—rich, earthy, and made for chilly nights.

Diet-Friendly Adaptations

Trying to eat lighter? Use skinless chicken breast instead of thighs and cut back on salt by mixing your own low-sodium adobo. For a keto-friendly Pollo Guisado, skip the potatoes and carrots, and replace them with diced cauliflower or turnips. You’ll still get that rich broth and warm spice profile—just without the carbs.

Time-Saving Methods

Busy week? Toss everything into a slow cooker and let it go low and slow for 6 hours. Or use an Instant Pot and have tender chicken stew in under 30 minutes. No matter the method, Pollo Guisado delivers bold flavor and flexibility, all in one pot.

How to Store and Reheat Pollo Guisado

One of the reasons I make Pollo Guisado so often—aside from how delicious it is—is how well it keeps. In fact, I’d argue it’s even better the next day. The flavors deepen overnight, the broth thickens slightly, and everything just comes together with a little more harmony.

Storing Leftovers

Let the stew cool completely before transferring it to an airtight container. Stored in the fridge, Pollo Guisado stays fresh for up to 4 days. I usually divide it into single servings so it’s easy to grab for lunch or a fast dinner. If you’re planning a big batch, label your containers with the date—it’s easy to forget how long something’s been in the fridge.

Freezing for Later

Yes, you can freeze Pollo Guisado—and it holds up surprisingly well. Spoon the cooled stew into freezer-safe containers or zip-top bags (lay them flat to save space). It’ll keep for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge or reheat directly from frozen over low heat with a splash of broth or water.

How to Reheat

To reheat from the fridge, warm your stew on the stovetop over medium heat, stirring occasionally. You can also microwave it in short bursts, but I prefer the stovetop for even reheating. If the broth has thickened too much, just add a bit of water or stock to loosen it up. Add fresh cilantro or a squeeze of lime just before serving to bring everything back to life.

Meal prepping with Pollo Guisado is one of my favorite kitchen hacks. It’s comforting, flavorful, and just as good on day four as it is on day one.

Conclusion: Why Pollo Guisado Will Always Have a Place at My Table

There’s something timeless about a dish like Pollo Guisado. It’s more than just a stew—it’s a story told through simmering spices, handed down from one kitchen to the next. For me, it brings back memories of family dinners, Sunday afternoons filled with warmth, and the quiet joy of cooking something with love.

But beyond nostalgia, I keep coming back to this recipe because it’s practical. It’s affordable, flexible, and easy enough for a weeknight—yet flavorful enough for guests. Whether you’re new to Puerto Rican cooking or grew up with a pot of Pollo Guisado always on the stove, this version brings those traditional flavors into today’s busy world without losing what makes it special.

I hope it finds a place in your home like it has in mine. Whether you’re meal-prepping for the week or gathering your people for something cozy and satisfying, you’ll find that dishes like my Longhorn Parmesan Crusted Chicken fit the same comforting, crave-worthy category. Pollo Guisado is the kind of meal that makes any moment feel like home.

Thanks for cooking with me—see you in the kitchen again soon.