Pollo Guisado (Latin Chicken Stew)
Pollo guisado is a Latin chicken stew, and here thighs simmer with onion, bell pepper, garlic, cumin, oregano, paprika, tomatoes, broth, potatoes, carrots and olives.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1200 g
- 2 tbsp
- 4 cloves
- 2 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- 400 g
- 500 ml
- 500 g
- 80 g
- 1 tsp
- ½ tsp
- 15 g
Process
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Pat the chicken thighs dry with paper towels and season all over with 1 tsp salt and 0.5 tsp black pepper.
Heat the olive oil in a wide heavy pot or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until deep golden, about 5 minutes per side. Transfer to a plate; they will not be cooked through yet.
Reduce heat to medium. Add the diced onion and green bell pepper to the pot and cook, scraping up the browned bits, until softened, about 5 minutes.
Stir in the minced garlic, tomato paste, ground cumin, dried oregano and sweet paprika. Cook for 1 minute until fragrant and the paste darkens slightly.
Pour in the crushed tomatoes and chicken broth, add the bay leaves, and bring to a simmer.
Return the chicken thighs to the pot along with any resting juices. Cover and simmer gently over low heat for 20 minutes.
Add the potatoes and carrots, pushing them into the liquid. Cover and simmer until the potatoes are just tender and the chicken is cooked through, 18 to 22 minutes.
Stir in the green olives and simmer uncovered for 5 minutes to thicken the sauce slightly. Taste and adjust salt.
Remove the bay leaves, scatter with chopped cilantro if using, and serve hot with rice or crusty bread.
Kitchen notes
Kitchen notes
- The most common mistake is skipping the sear: browning the chicken skin first builds the flavor base and renders excess fat, so do not rush this step.
- Chicken is done when a thigh registers 74°C at the thickest part and the meat pulls away from the bone with no resistance; overcooking makes it stringy.
- Cut potatoes and carrots into even, large chunks so they hold their shape during the simmer instead of dissolving into the sauce.
- If the sauce tastes flat at the end, a squeeze of lime or a splash of vinegar brightens it; if it tastes too acidic, a pinch of sugar balances it.
Substitutions
- chicken thighs→chicken drumsticks or bone-in chicken breasts (reduce simmer time for breasts by 5 minutes)
- green olives→capers or chopped roasted red peppers
- chicken broth→vegetable broth for a lighter stew
- waxy potatoes→sweet potatoes or yuca, cut into similar chunks
Storage & reheating
Cool the stew to room temperature, then store in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat or in a covered dish in a 160°C oven for 15 to 20 minutes, adding a splash of broth or water if the sauce has thickened too much.
FAQ
The questions we get asked most
Why did my pollo guisado turn out dry?
Dryness almost always comes from overcooking lean cuts or simmering without enough liquid. Use bone-in thighs, keep the pot covered during the first simmer, and check the chicken at 74°C rather than relying on time alone. If the sauce reduces too far, add broth in 60 ml increments.
Can I make pollo guisado ahead of time?
Yes, and it often tastes better the next day. Cook it completely, cool it quickly, and refrigerate for up to 4 days. Reheat gently on the stovetop, adding a little broth or water because the potatoes absorb sauce as it sits.
Can I use chicken breasts instead of thighs?
You can, but breasts dry out faster. Use bone-in, skin-on breasts, sear them the same way, and add them back for only the last 15 minutes of simmering. Check for 74°C and remove them as soon as they reach it.
How do I know when the potatoes and carrots are done?
Pierce a potato chunk with a paring knife; it should slide in with slight resistance, not fall apart. Carrots should be tender but still hold their shape. If they are ready before the chicken, scoop them out and return them at the end.
Can I add other vegetables to this stew?
Yes. Add sturdy vegetables like green beans, corn, or zucchini. Green beans and zucchini need only the last 8 to 10 minutes of simmering, so stir them in near the end to keep them from turning mushy.
Why is my sauce too thin or too thick?
If it is thin, simmer uncovered for 5 to 10 minutes to reduce. If it is too thick, stir in warm chicken broth a few tablespoons at a time. The sauce should coat the back of a spoon but still pool around the chicken.
Is pollo guisado spicy?
This version is mild and savory, not spicy. The heat comes only from black pepper. If you want heat, add diced jalapeño or a pinch of cayenne with the garlic, or serve with hot sauce on the side.
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