Pollo Guisado (Latin Chicken Stew with Olives)
If you love bold flavors, fall-off-the-bone chicken, and a rich, savory sauce, this Pollo Guisado is about to become your new favorite.
This one-pot wonder is a Latin American classic—braised chicken infused with warm spices, olives, and a deep tomato base, simmered to perfection.
It’s ridiculously easy to make, packed with flavor, and perfect for weeknight dinners or meal prep.
Serve it with rice, plantains, or a side of warm tortillas and prepare to fall in love.
One bite, and you’ll be hooked!
For Pollo Guisado
- Chicken – Traditionally made with bone-in chicken thighs and drumsticks for the best flavor and tenderness.
- Adobo Seasoning – A simple Latin spice blend that adds depth and savory goodness to the chicken.
- Olive Oil – Used for sautéing and enhancing flavor.
- Scallions – Adds a mild onion flavor and freshness.
- Garlic and Cilantro – The flavor powerhouses of this dish, adding richness and an herby touch.
- Tomato Sauce – Creates the base of the stew, adding a deep, rich taste.
- Sazón Seasoning (Optional) – A Latin seasoning blend that boosts color and flavor.
- Green Olives & Olive Brine – Adds a salty, briny contrast to balance the dish.
- Chicken Bouillon – Intensifies the umami flavor and richness of the broth.
- Cumin – Brings a warm, earthy note to the stew.
- Bay Leaves – Infuses the broth with a subtle aromatic depth.
For the Sauce & Cooking Liquid
- Water – Helps simmer the chicken to tender perfection while blending all the flavors.
- Extra Cilantro – Sprinkled at the end for a fresh, vibrant finish.
Pollo Guisado (Latin Chicken Stew with Olives)
A hearty and flavorful braised chicken stew, Pollo Guisado is a staple in Caribbean, Central, and South American cuisine. Packed with rich flavors, tender chicken, and a savory tomato-olive sauce, this dish is both comforting and easy to make
Ingredients
- 4 skinless chicken drumsticks (bone-in, about 14 oz)
- 4 skinless chicken thighs (bone-in, trimmed, about 20 oz)
- ½ tsp adobo seasoning salt
- 1 tsp olive oil
- 4 medium scallions, chopped
- 3 garlic cloves, minced
- ¼ cup chopped cilantro, plus 2 tbsp for garnish
- 1 can (8oz) tomato sauce
- 1 packet sazon seasoning (optional)
- ¼ cup pitted green olives, plus 2 tbsp brine
- 1 tbsp Chicken Better Than Bouillon (or 1 bouillon cube)
- ½ tsp cumin
- 2 bay leaves
- 1 cup water
Instructions
Stovetop Method
- Season the Chicken: Sprinkle adobo seasoning over the chicken pieces.
- Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add scallions and sauté until soft (2-3 minutes). Stir in garlic and ¼ cup cilantro, cooking for another 1-2 minutes until fragrant.
- Brown the Chicken: Place the chicken in the pot, letting it brown for about 5 minutes, flipping halfway.
- Build the Flavor: Pour in the tomato sauce, add sazon (if using), water, olives, olive brine, bouillon, cumin, and stir well. Toss in the bay leaves and bring everything to a boil.
- Simmer: Cover and reduce the heat to medium-low. Let the stew simmer for about 50 minutes until the chicken is tender.
- Thicken the Sauce: Remove the lid and increase the heat to high. Let the sauce cook down for another 5-10 minutes until thickened to your liking.
- Finish & Serve: Discard the bay leaves, adjust salt if needed, and sprinkle the remaining cilantro on top. Serve warm!
Instant Pot Method
- Season the chicken as instructed.
- Use the sauté function to cook the scallions, garlic, and cilantro in olive oil until fragrant.
- Add the chicken and brown for about 5 minutes.
- Pour in the tomato sauce, sazon (if using), water, olives, olive brine, bouillon, cumin, and bay leaves. Stir well.
- Seal the Instant Pot and cook on high pressure for 20 minutes.
- Allow natural release, then discard the bay leaves and sprinkle with fresh cilantro before serving.
1. Can I use boneless, skinless chicken instead of bone-in pieces?
Yes, you can swap in boneless, skinless chicken thighs or breasts. Just note that they cook faster than bone-in pieces, so you’ll need to reduce the simmering time to about 30 minutes to keep them tender and juicy. Easy swap!
2. Is Pollo Guisado spicy?
Not unless you want it to be! This recipe is more savory than spicy, but if you like a little heat, feel free to add chili flakes or a chopped jalapeño. You control the spice level—extra flavorful!
3. Can I make this ahead of time?
Absolutely! This dish actually tastes better the next day when the flavors have had more time to develop. Just store it in the fridge for up to 4 days and reheat gently on the stovetop. Perfect for meal prep!
4. What can I use if I don’t have sazon seasoning?
No sazon? No problem! You can make a quick substitute by combining 1/2 teaspoon of paprika, 1/4 teaspoon garlic powder, cumin, and oregano. It’ll give you that signature Latin flavor without missing a beat!
5. How can I thicken the sauce if it’s too thin?
If your sauce is too runny, simply uncover the pot in the last 10 minutes of cooking to help it reduce and thicken. For a quicker fix, you can stir in a teaspoon of cornstarch mixed with a little water. Stir it in and watch that sauce thicken right up!
