Pollo Guisado

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Recipe Intro From madewithsazon

This Pollo Guisado is a hearty, flavor-packed stew featuring braised chicken, potatoes, and vegetables simmered in a savory tomato sofrito base. Made with Better Than Bouillon Roasted Chicken Base, this 30-minute comfort meal is rich, aromatic, and perfect for busy weeknights or cozy weekends. Serve it with rice or tostones for a satisfying, traditional dish that brings everyone to the table.

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  • Recipe Card
Prep time: 10mins
Cook time: 25mins
Serves or Makes: 4 servings

Recipe Card

ingredients

For the Chicken:

  • 2 pounds skinless chicken drumsticks and thighs
  • 1 teaspoon adobo
  • 1 teaspoon sazon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground oregano
  • Kosher salt, to taste
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 teaspoon granulated sugar (for browning the chicken)

ingredients

For the Guisado:

  • 2 tablespoons sofrito
  • 1 cup tomato sauce
  • 1 tablespoon Better Than Bouillon Roasted Chicken Base
  • 2 cups water
  • 2 garlic cloves, smashed
  • 1/2 red onion, sliced `
  • 1/2 green bell pepper, seeded and sliced
  • 1 tomato, halved
  • 1/4 cup pimiento-stuffed olives
  • 2 medium carrots, sliced `
  • 1 medium potato, diced
  • 1 teaspoon fresh lime juice
  • 2 bay leaves
  • 3 - 4 sprigs fresh cilantro

Method

  • Step 1

    Rinse chicken with cold water and white vinegar or lemon juice. Pat dry and remove skin and excess fat. Season with adobo, sazon, garlic powder, onion powder, oregano, salt, and black pepper.

  • Step 2

    Heat olive oil in a pressure cooker or large pot over medium-high heat. Add granulated sugar and allow it to caramelize slightly. Add chicken and brown on all sides until deeply golden. Remove and set aside.

  • Step 3

    Add the sofrito, garlic, tomato sauce, and Better Than Bouillon Roasted Chicken Base to the pot. Sauté until fragrant, about 2–3 minutes.

  • Step 4

    Return the chicken to the pot. Add onions, bell pepper, tomato, olives, carrots, and potato. Pour in enough water to fully cover the chicken. Stir well and bring to a boil.

  • Step 5

    Add bay leaves and cilantro. Cover and reduce heat to medium. Simmer for 20–25 minutes, or until chicken and vegetables are tender.

  • Step 6

    Remove bay leaves, tomato skin, and any large herb stems. Add lime juice and adjust seasoning to taste. For a thicker sauce, simmer uncovered to reduce, or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).

  • Step 7

    Spoon over rice or serve with crusty bread or tostones. ¡Buen provecho!