Easy Pollo Guisado Dominicano Recipe (Chicken stew)

Name: Easy Pollo Guisado Dominicano Recipe (Chicken stew)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1.5 lb boneless, skinless chicken thighs; 2 tsp adobo seasoning; 2 tbsp olive oil; 1/2 cup sofrito; 1 small onion (chopped); 3 cloves garlic (minced); 8 oz tomato sauce; 1 packet sazón with annatto; 2 bay leaves; 1/4 cup green olives (pimiento-stuffed); 1 large potato (diced); 2 carrots (sliced); 3 cups chicken broth

ANNONCE

Jump to Recipe Print Recipe

I remember the first time I made Pollo Guisado on my own. My mom handed me her weathered wooden spoon and said, “This dish carries our history.” The aroma of sofrito sizzling in oil immediately took me back to family Sundays, where the kitchen was the heart of our home.

What Is Pollo Guisado?

Pollo Guisado is a traditional Latin American chicken stew that combines tender chicken with a savory tomato-based sauce, infused with garlic, onions, peppers, and spices like adobo and sazón. I usually include potatoes, carrots, and green olives to balance sweetness and brine. It’s the kind of meal that tastes like comfort in every bite.

Why It Matters

For many families—mine included—this dish is more than food. It’s a tradition. Whether it’s Puerto Rico, the Dominican Republic, or Cuba, each culture puts its own twist on it. I’ve had versions with beer, with peas, and even with corn. No matter the variation, Pollo Guisado always brings people together.

Ingredients Needed for Pollo Guisado Dominicano

1.5 lb boneless, skinless chicken thighs
2 tsp adobo seasoning
2 tbsp olive oil
1/2 cup sofrito
1 small onion, chopped
3 cloves garlic, minced
8 oz tomato sauce
1 packet sazón with annatto
2 bay leaves
1/4 cup green olives (pimiento-stuffed)
1 large potato, diced
2 carrots, sliced
3 cups chicken broth

How To Make pollo guisado dominicano

ANNONCE

Cooking steps of Pollo Guisado in pot — Cooking the sofrito and browning chicken

When I cook a recipes, I start by seasoning chicken thighs with adobo. I brown them in a pot with olive oil, then set them aside. Into the same pot goes sofrito, garlic, and onions. Once they’re fragrant, I stir in the tomato sauce and sazón.

Then I add the potatoes, carrots, olives, and bay leaves. I pour in the chicken broth, bring everything to a boil, and then return the chicken to the pot. I reduce the heat and let it simmer for 40–50 minutes until the chicken is fall-apart tender.

Key Tips

Don’t skip browning the chicken—it adds depth.
Let the sofrito cook for a few minutes to unlock its flavor.
A splash of white wine or vinegar can brighten the stew.

Serving and Storing

I always serve it with white rice to soak up the sauce. Tostones or avocado slices are perfect on the side. Leftovers? Even better the next day. I store mine in the fridge for up to 4 days or freeze portions for quick weeknight meals.

Pollo Guisado with rice and tostones — Served with rice, plantains, and avocado

Nutrition Details

Here’s the approximate nutritional profile for one serving (about 2 cups):

Nutrient	Amount
Calories	470 kcal
Protein	42 g
Carbohydrates	36 g
Fat	18 g
Fiber	6 g
Sodium	843 mg

These values will vary based on specific brands and ingredient swaps, but this gives you a solid estimate.

Other Dishes to Try

If you love Pollo Guisado, try these too:

Carne Guisada – the beef version of the stew
Asopao de Pollo – a soupy rice and chicken combo
Arroz con Pollo – chicken and rice cooked in one pot

Final Thoughts

Every time I make Pollo Guisado, I feel connected to my roots. It’s simple, hearty, and full of soul. If you’ve never made it before, start today. Add your touch. Make it yours. And share it with someone you love.

FAQs about Guisado Dominicano

What is Pollo Guisado Recipe?

Pollo Guisado is a Latin American stewed chicken dish made by simmering chicken in a tomato-based sauce with garlic, onions, peppers, and seasonings like adobo and sazón. Variations include pollo guisado dominicano, pollo guisado colombiano, and pollo guisado Puerto Rican recipe. It is often served with white rice, making it a classic and satisfying dinner option in many Latin households.

How long should Pollo Guisado cook for?

Pollo Guisado typically cooks for 45 to 50 minutes over medium-low heat. This allows the chicken to become tender and the vegetables—like potatoes and carrots—to soften fully. Whether you’re making pollo guisado con papas or using boneless cuts like in pollo guisado with chicken breast, the timing ensures a well-developed flavor.

What temperature should Pollo Guisado be cooked to?

The chicken in Pollo Guisado should reach an internal temperature of 165°F (74°C) to be safely consumed. Use a kitchen thermometer to check the thickest part of the meat, especially when using bone-in cuts. This applies to all variations of the dish, including pollo guisado receta and guiso de pollo.

Can you freeze Pollo Guisado?

Yes, Pollo Guisado freezes well. After cooling, store it in airtight containers for up to 3 months. This makes it ideal for meal prep, especially if you’re making a large batch of pollo guisado dominicano or pollo guisado Puerto Rico style. Reheat slowly and add a bit of broth or water to restore texture.

How long does Pollo Guisado last in the fridge?

Cooked Pollo Guisado stays fresh in the fridge for 3 to 4 days when stored in a sealed container. The flavors deepen over time, making leftovers taste even better. This applies to all versions, including pollo guisado salvadoreño recipe and pollo guisado con papas.

What is the difference between Fricassee and Guisado?

Fricassee is a French-style chicken stew cooked in a white sauce with cream or wine, while Guisado (as in pollo guisado) is a tomato-based stew with bold seasonings. Guisados like guisado de pollo use Latin ingredients such as sofrito, sazón, and adobo, and are typically served with rice, offering a deeper and spicier flavor profile.