Pollo Guisado (Caribbean Chicken Stew)

A bowl of pollo guisado chicken, carrots, potatoes, and a scoop or rice.

5 from 1 vote

Pollo Guisado (Caribbean Chicken Stew)

Tender chicken, savory veggies, and a rich, smooth, slightly-peppery seasoning, this Pollo Guisado stew is a Puerto-Rican-inspired classic.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Main Dish, Soup

Cuisine: Caribbean, Jamaican

Keyword: Pollo Guisado

Servings: people

Author: Susie Bulloch

Ingredients

3 pounds chicken drumsticks and chicken thighs bone-in, skin-on
1 Tablespoon Kosher salt
2 teaspoons black pepper
avocado oil
1 yellow onion large diced
4 carrots peeled and cut into 1-inch pieces
3 pounds Yukon Gold potatoes cut into 1-inch pieces
6 cups chicken stock
2 Tablespoons tomato paste
¼ cup Manzanilla olives Spanish olives, pitted
3 tomatoes Roma, cut into 1-inch pieces
2 bay leaves
2 Tablespoons Sazon Seasoning
fresh cilantro leaves as garnish
rice

Instructions

Preheat the oven and prepare your ingredients. Pat the chicken dry and then add salt and pepper. Preheat your oven to 450 degrees F. Add the avocado oil to a wide, deep pot (like a cast iron pot) on your stovetop. While the oil is heating, slice your potatoes, carrots, and tomatoes.
3 pounds chicken drumsticks and chicken thighs, 1 Tablespoon Kosher salt, 2 teaspoons black pepper, avocado oil
Brown the chicken. Put the chicken in the oil and brown for 5-7 minutes per side. Transfer the browned chicken to a plate while you prepare the rest of the broth.
Add the onions, carrots, and seasoning. Add your seasoning to the oil, as well as the prepared onions and carrots. Cook for 2-3 minutes until the onions become translucent and the carrots soften slightly. Stir Remove to plate, add onions, carrots, and seasoning, cook 2-3 minutes. Stir in the chicken stock and whisk vigorously, scraping any browned pits off the bottom of the pot.
1 yellow onion, 4 carrots, 6 cups chicken stock, 2 Tablespoons Sazon Seasoning
Add potatoes and roast. Add in the tomato paste, potatoes, and bay leaves, and return your chicken to the pot. Put the lid on and place the pot in the oven for 45-60 minutes, or until the chicken reaches an internal temperature of around 175 degrees F.
3 pounds Yukon Gold potatoes, 2 Tablespoons tomato paste, 2 bay leaves
Add the remaining ingredients and finish cooking. Remove the lid from the pot and add the olives and tomatoes. Continue cooking in your oven with the lidd off until your chicken reaches an internal temperature of around 200 degrees F. You want the meat to be fall-off-the-bone tender so it serves up easily.
¼ cup Manzanilla olives, 3 tomatoes
Season, serve, and enjoy. Remove your pot from the oven and season with salt and pepper to taste. Serve your Pollo Guisado with a fresh cilantro and a side of rice, or right on top of a bed of rice.
fresh cilantro leaves

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