Pollo Guisado (Latin Chicken Stew with Olives)

This post may contain affiliate links. Read my disclosure policy.

Pollo Guisado or Latin Chicken Stew is a hearty braised chicken stew popular in Caribbean, Central and South American cuisines, packed with flavor and so easy to make!

Pollo Guisado (Latin chicken stew with olives)

This pollo guisado recipe is my favorite comfort food dish, especially in cold weather. This is my favorite chicken stew recipe that has HUGE flavor and my family loves it. I probably make this as often as I make picadillo and if you've been following for a while you know how much we love picadillo! I have many variations of this recipe like my Instant Pot Latin Chicken Stew with Corn and Sofrito Chicken Stew. Another chicken stew we love is this Paprika Chicken Stew.

What is pollo guisado?

Pollo guisado means “chicken stew” in English. This stew has several variations as it is very popular in many countries in the Caribbean, Central and South America. Recipes vary slightly from country to country and even from house to house. Being half Colombian and my husband half Puerto Rican, this recipe draws inspiration from both countries. Sometimes I add potatoes or corn or omit the olives.

Pollo Guisado ingredients

Here are the ingredients I use in my pollo guisado recipe:

• chicken – I use bone-in chicken thighs and drumsticks – not boneless. The bone adds so much flavor to the stew but I removed the skin to make it a bit healthier and to be honest you don't miss it. If you prefer white meat, bone-in chicken breast works well.
• Spanish olives and the olive brine add a lot of flavor to this dish. If you don't like olives, you can omit them and add more salt to taste.
• Spice – Adobo and sazon are typically used in Puerto Rico and add so much flavor to this stew. Cumin and bay leaf are also added for flavor. If you use sazon, look for sazon with achiote or make your own sazon from scratch.
• chicken broth adds great flavor if you prefer to leave out salt to taste.
• flavors and herbs – Green onions, garlic, coriander

How to serve Pollo Guisado

Eat this Latin American chicken stew over rice to soak up all the delicious broth, or top it with avocado and a quick coleslaw for a side.

Freezing Tips:

To freeze leftovers, transfer to an airtight freezer-safe container and store in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and reheat on the stovetop, pressure cooker, or microwave.

Variations:

• Chicken: You can use all drumsticks or all shanks if you don't want to use both.
• Vegetables: Add corn, yucca, or potatoes.

More Chicken Stew Recipes You'll Love:

Pollo Guisado or Latin chicken stew

344 cal
49 protein
7 carbohydrates
12 fats

Preparation time: 10 minutes

Cooking time: 1 hours

Total time: 1 hours fifteen minutes

Pollo Guisado or Latin Chicken Stew is a hearty braised chicken stew popular in Caribbean, Central and South American cuisines, packed with flavor and so easy to make!

• 4 Skinless chicken thighs, on the bone, total 14 oz
• 4 Skinless chicken thighs, on the bone, trimmed, 20 oz
• 1/2 teaspoon Adobo Seasoned Salt
• 1 teaspoon olive oil
• 4 medium shallots, chopped
• 3 Garlic cloves, chopped
• 1/4 Cup chopped coriander, plus 2 tbsp for garnish
• 8th oz can tomato sauce
• 1 Pack of Sazon Spice, Optional
• 1/4 Cup pitted green olives, plus 2 tablespoons of brine
• 1 tablespoon Chicken better than bouillon, or 1 cube
• 1/2 teaspoon cumin
• 2 bay leaves

• Season chicken with adobo seasoned salt.

• In a large deep skillet, saucepan, or Dutch oven over medium-high heat, sauté the scallions in olive oil until tender, 2 to 3 minutes.

• Add the garlic and 1/4 cup cilantro and cook until fragrant, 1 to 2 minutes until tender.

• Place the chicken in the pot and allow to brown, turning halfway, for 5 minutes.

• Add tomato sauce, sazon if using, 1 cup water, olives, olive brine, stock, cumin and stir. Add the bay leaves and bring to a boil.

• Cover and cook over medium-high heat for 50 minutes, until chicken is tender.

• Cover the pot, increase the heat to high, and cook to thicken the sauce, about 5 to 10 minutes.

• Remove the bay leaves, adjust salt if needed, and add the remaining 2 tablespoons of cilantro.

To do this in the Instant Pot

• Cook at high pressure for 20 minutes.

• Natural release, discard bay leaves and sprinkle with remaining cilantro.

Portion: 2Chunks of chicken, 1/3 cup sauce, Calories: 344kcal, Carbohydrates: 7G, Protein: 49G, Fat: 12G, Saturated Fatty Acids: 2.5G, Cholesterol: 221mg, Sodium: 1100mg, Fiber: 2G, Sugar: 3G

Keywords: Chicken stew, pollo guisado