What does pollo guisado taste like?

Pollo guisado has a bold, savory flavor with hints of garlic, onions, and herbs. The tomato-based broth gives it a tangy richness, while spices like cumin and adobo add warmth. When made right, it’s comforting, tender, and full of depth.

What is pollo guisado in English?

“Pollo guisado” translates to “stewed chicken” in English. It refers to a Latin-style chicken stew, often cooked in a tomato sauce with vegetables, herbs, and spices.

How long does pollo guisado take to cook?

On the stovetop, pollo guisado usually takes about 45 to 60 minutes. In a slow cooker, it needs 6 to 7 hours on low or 3 to 4 hours on high. An Instant Pot version is ready in under 40 minutes, including prep and pressure release.

Can you freeze pollo guisado?

Yes! Pollo guisado freezes well. Once fully cooled, pack the stew into airtight containers or freezer-safe bags—it’ll keep well for about three months. Reheat on the stovetop with a splash of broth for best results.

Can I make it in the slow cooker?

Absolutely. Just brown the chicken first (optional but flavorful), then add everything to your slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender.

Pollo Guisado: Rich, Bold & Easy Chicken Stew Recipe

Pollo Guisado

Print Recipe

A flavorful Latin-style stewed chicken dish simmered with veggies, tomato sauce, and spices—perfect with rice or tostones.

Author: Chef Rina
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 1x
Category: Lunch
Cuisine: Latin American

Ingredients

Scale

1.5 lb chicken thighs, boneless and skinless
2 tsp adobo, all-purpose seasoning
2 Tbsp cooking oil
1 yellow onion, large dice
3 cloves garlic, finely chopped
1/2 cup sofrito
8 oz tomato sauce
1 packet sazón seasoning with annatto
2 bay leaves
2 tsp dried oregano
1/4 cup manzanilla olives, pimiento-stuffed
1 large potato, 2-inch dice (about 1 cup)
2 large carrots, 1/4-inch rounds (about 1 cup )
3 cups chicken stock

Instructions

Pat chicken dry, cut into cubes, and season with Adobo.
Heat oil in a Dutch oven over medium-high. Brown the chicken in batches and set aside.
In the same pot, sauté onion until soft, then add garlic and cook for 1 minute.
Stir in sofrito and tomato sauce. Cook until thick, about 2–3 minutes.
Add sazón, bay leaves, oregano, olives, potatoes, carrots, and broth. Bring to a boil.
Return chicken to the pot. Cover and simmer on low for 40–50 minutes.
For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water, stir into the pot, and boil for 1 minute.
Taste and season with salt and pepper. Remove bay leaves before serving.

Notes

Best served with rice or tostones. Freezes well for 3 months.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods

Nutrition

Serving Size: 2 cups
Calories: 470kcal
Sodium: 843mg
Fat: 18g
Carbohydrates: 36g
Fiber: 6g
Protein: 42g

Keywords: pollo guisado, Latin chicken stew, stewed chicken, Caribbean chicken recipe, easy chicken stew, Dominican chicken, Puerto Rican chicken

Find it online: https://www.joyliciousrecipes.com/pollo-guisado/