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
- 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
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.