The Ultimate Comfort Food: Pollo Guisado Recipe
Pollo Guisado is the kind of Dominican stewed chicken that makes the kitchen smell like home—simple ingredients, patient technique, and a sauce you’ll want to spoon over rice.
This version prioritizes deep browning, a fragrant sofrito base, and a balanced finish of citrus and herbs, so you get an easy one-pot chicken stew with restaurant-level flavor on a weeknight timeline.
Ingredients You’ll Need
Chicken & Seasoning
- 2 lb (900 g) bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- 1 tsp ground cumin
- 1 tsp sweet paprika (or ½ tsp sweet + ½ tsp smoked)
- 1 tsp dried oregano
- 1 Tbsp white vinegar or fresh lime juice
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Aromatics & Base
- 2 Tbsp olive oil (or 1 Tbsp olive oil + 1 Tbsp annatto/achiote oil for color)
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1 small ripe tomato, diced (or ½ cup/120 ml crushed tomato)
- 2 Tbsp tomato paste
- 1 bay leaf
Liquid & Finish
- 1¾–2 cups (420–480 ml) low-sodium chicken broth (water in a pinch)
- ½ cup (80 g) pitted green olives or 1 Tbsp capers (optional, classic)
- 1 small potato, peeled and cut into ¾-inch chunks (optional)
- 2 Tbsp chopped cilantro (or parsley)
- Pinch of sugar (optional, for acidity balance)
- Lime wedges, for serving
Tip: This is an easy Pollo Guisado recipe with big Latin flavor and minimal cleanup.
The Flavor Logic: Why This Works
Great Pollo Guisado is built, not dumped. Browning chicken first creates a caramelized foundation—those golden bits on the pot become the backbone of the sauce.
The sofrito of onion, pepper, and garlic adds sweetness and aroma, while tomato paste brings body and color once it toasts. A measured amount of broth stews the chicken until tender but keeps the sauce concentrated.
Right at the end, a touch of acid and fresh herbs wake up the pot so it tastes bright, not heavy. The result is tender, fall-off-the-bone chicken in a silky, garlicky gravy that clings to rice.
Step-by-Step: From Sear to Simmer
- Season & Quick-Marinate (5–10 minutes)
Pat chicken dry. Toss with salt, pepper, cumin, paprika, oregano, and vinegar or lime juice. Let it sit while you chop the vegetables. Even a brief rest helps the spices penetrate and the meat season evenly.
- Sear for Color (8–10 minutes)
Heat the oil in a heavy pot or Dutch oven over medium-high. Add chicken skin-side down in batches; don’t crowd the pot. Sear until deep golden on both sides, about 3–4 minutes per side. Transfer to a plate, leaving the flavorful fat behind. - Build the Sofrito (6–8 minutes)
Lower heat to medium. Add onion and bell pepper with a pinch of salt and cook until softened and sweet, 4–5 minutes. Stir in garlic for 30 seconds. Add tomato and cook until jammy, then work in the tomato paste and cook 1 minute to take off its raw edge. - Deglaze & Stew (20–25 minutes)
Pour in a splash of broth and scrape up the fond with a wooden spoon. Return chicken (with juices), add bay leaf, olives/capers and potato if using, and enough broth to come about halfway up the chicken. Bring to a lively simmer, then reduce to low, cover, and cook 15 minutes. Uncover and simmer 5–10 minutes more, stirring occasionally, until the sauce thickens and glazes the chicken. - Finish & Balance (1–2 minutes)
Taste and adjust: salt for savoriness, a pinch of sugar if the tomato is sharp, and a squeeze of lime for brightness. Stir in cilantro. The sauce should be glossy and spoon-coating, not watery—reduce another minute if needed.
What Makes This Pollo Guisado Unforgettable
This dish earns its comfort status because it respects each phase. The serious sear delivers a roasted depth you can’t fake later. The sofrito layers sweetness and aroma without heaviness, and toasting the tomato paste briefly transforms sharp acidity into savoriness.
The broth level is deliberate—just enough to stew the chicken tender while keeping flavors concentrated. Finally, the finishing acid and herbs snap the stew into focus so every bite tastes lifted.
The result is an easy one-pot chicken stew that feels slow-cooked but fits a busy evening.
Regional Twists & Smart Swaps
Pollo Guisado travels effortlessly across Latin kitchens. For a Dominican lean, use annatto oil for color, add green olives, and tuck in potato or carrot for body.
Craving a Puerto Rican vibe? Start with jarred or homemade sofrito, season with a pinch of sazón and adobo, and choose pimento-stuffed olives for briny pops.
A Cuban cue might include a splash of dry white wine to deglaze and a bolder hand with cumin and oregano. Bone-in breasts work if you mind the clock; they cook faster and can dry out if overdone.
Fresh tomatoes shine in summer; in winter, crushed canned tomatoes keep flavor consistent. Not into olives? Capers add the same savory brightness with a lighter footprint.
Instant Pot & Slow Cooker (Narrative Guide)
Pressure and slow cookers make Pollo Guisado even more weeknight-friendly, as long as you honor one rule: brown first. In the Instant Pot, use Sauté to sear the chicken in batches and build your sofrito in the same insert, then deglaze thoroughly so nothing sticks.
A short pressure cycle leaves the chicken tender; switch back to Sauté to reduce the sauce to a glossy finish. The slow cooker rewards the same discipline—sear and start the sofrito on the stove, then transfer everything with just enough broth.
Hours later, you’ll have a mellow sauce that may only need a few minutes of stovetop reduction. In both cases, finish with fresh herbs and a squeeze of lime so the stew tastes lively, not flat.
Suggested timings:
Instant Pot: High Pressure 10 minutes (thighs), natural release 5 minutes, then quick release; reduce on Sauté.
Slow Cooker: Low 5–6 hours or High 3–4 hours; reduce on the stove if needed.
How to Serve It Like a Local
This stew begs for a starch that catches the gravy. The classic move is to mound it over fluffy white rice so every grain soaks up the tomato-garlic sauce.
For the full Dominican experience, add habichuelas guisadas (stewed beans) and tostones; the trio of saucy, creamy, and crisp makes each bite balanced.
When time is tight, garlic rice and a simple green salad do the job, and a few slices of ripe avocado add buttery richness. Keep drinks easy: a crisp lager, sparkling water with lime, or a tangy passion fruit juice that cuts the stew’s warmth.
Make-Ahead, Storage & Reheating
Pollo Guisado is a make-ahead hero. By the next day, the flavors meld and the sauce rounds out. Store leftovers in an airtight container 3–4 days in the fridge or 2–3 months in the freezer.
Reheat gently on the stove with a splash of broth or water until the sauce loosens and glazes again. Taste before serving; a small pinch of salt and a squeeze of lime bring it back to life.
If you cook for the week, double the recipe in a wider Dutch oven so you don’t sacrifice browning.
Troubleshooting & Pro Tips
If the sauce is thin, simmer uncovered for a few minutes to reduce; a half-teaspoon of tomato paste can add body without heaviness. If browning didn’t happen, the pot was crowded or heat was timid—work in batches and aim for that deep golden crust.
Flat flavor usually needs acid + salt + reduction: a squeeze of lime, a pinch of salt, and one more minute of bubbling.
Too salty? Stretch with water, then balance with a pinch of sugar or a chopped fresh tomato. Want smokiness? Swap in smoked paprika or stir in ½ tsp of chipotle in adobo.
Spotlight: Easy Pollo Guisado with tender chicken, rich sofrito sauce, and simple pantry ingredients—perfect for rice nights.
Nutrition (Estimate per serving, 1 of 4)
~360–420 calories; 24–28 g protein; 22–26 g fat; 10–14 g carbs (varies with potato/olives). Lighten by using skinless thighs and low-sodium broth.
Final note: If you’ve been craving a Latin one-pot chicken stew that tastes slow-simmered but fits a weeknight, this Pollo Guisado delivers: brown boldly, deglaze intentionally, reduce to gloss, and finish bright.
Enjoy Watching This Video with a Similar Recipe
Source: Cookedbyjulie
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