Health

Pollo Guisado (Latin Chicken Stew with Olives)

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Pollo Guisado or Latin Chicken Stew is a hearty chicken stew popular in Caribbean, Central and South American cuisines that is full of flavor and easy to make!


Pollo Guisado (Latin Chicken Stew with Olives)

This polo gizado recipe is my favorite comfort food, especially when it’s cold. This is my favorite stewed chicken recipe, it tastes great and my family loves it.I probably do this often hash, if you’ve been following for a while, you know how much we love picadillo!I have many variations of this recipe like mine Instant Pot Latin Chicken Corn Stew and Sofrito Chicken Stew. Another chicken stew we love is this one Braised Chicken with Red Peppers.

Pollo Guisado (Latin Chicken Stew with Olives)

What is a polo gizado?

Pollo guisado translates to “chicken stew” in English. There are many variations of this stew as it is popular in many countries in the Caribbean, Central and South America. Recipes vary from country to country, and even from home. Since I’m half Colombian and my husband half Puerto Rican, this recipe was inspired by both countries. Sometimes I add potatoes, corn or omit the olives.

Chicken stew material

Here are the ingredients I use in my polo gizado recipe:

  • Chick – I use bone-in drumsticks and drumsticks – don’t use boneless ones. The bones add a lot of flavor to the stew, but I removed the skin to make it a little healthier, and honestly you won’t miss it. If you like white meat, bone-in chicken breasts work well.
  • Spanish olives The olive brine makes this dish more flavorful. If you don’t like olives, you can omit and add more salt to taste.
  • seasoning – Adobo and Sazon are commonly used in Puerto Rico and add a lot of flavor to this stew. Also added cumin and bay leaves for extra flavor.If using sazon, use Achiote to find Sazon, or Make your own sazon from scratch.
  • chicken soup Adds a nice flavor, if you prefer not to add salt to taste.
  • Fragrances and Herbs – Onion, garlic, coriander

How to Serve Chicken Stew

Serve this Latin Chicken Stew over rice to soak up all the delicious broth, or top with avocado and Quick Cabbage Salad on the side.

Freezer Tips:

To freeze any leftovers, transfer them to an airtight freezer-safe container and store in the refrigerator for up to three months. To reheat, thaw overnight in the refrigerator, then reheat on the stove, pressure cooker, or microwave.

Variety:

  • Chick: You can use all drumsticks or all thighs if you don’t want to use both at the same time.
  • vegetable: Add corn, yucca or potatoes.

Latin Olive Chicken Stew

More chicken stew recipes you’ll love:

Pollo Guisado or Latin Chicken Stew

344 Karls
49 protein
7 carbohydrate
12 Fat

Preparation time: 10 minute

Cooking time: 1 Hour

total time: 1 Hour 15 minute

Pollo Guisado or Latin Chicken Stew is a hearty chicken stew popular in Caribbean, Central and South American cuisines that is full of flavor and easy to make!

  • 4 skinless chicken thighs, Bone in, 14 oz total
  • 4 skinless chicken thighs, bone-in, trimmed, 20 oz
  • 1/2 teaspoon Adobo seasoning salt
  • 1 teaspoon olive oil
  • 4 medium green onion, Chopped
  • 3 garlic cloves, minced
  • 1/4 Cup chopped cilantro, add 2 tablespoons for garnish
  • 8 ounce can tomato sauce
  • 1 pack sazon seasoning, Elective
  • 1/4 Cup pitted green olives, add 2 tbsp salt water
  • 1 spoon Chicken is better than broth, or 1 cube
  • 1/2 teaspoon cumin
  • 2 bay leaf

  • Season chicken with adobo seasoning salt.

  • In a large deep skillet, pot, or Dutch oven, sauté shallots in olive oil over medium heat until soft, 2 to 3 minutes.

  • Add garlic and 1/4 cup cilantro and cook until softened, 1 to 2 minutes, until fragrant.

  • Place the chicken in the pan and let it brown for 5 minutes, turning halfway through.

  • Add tomato paste, Sazon (if using), 1 cup water, olives, olive brine, broth, cumin and toss. Add bay leaves and bring to a boil.

  • Cover and cook over medium-low heat for 50 minutes, until chicken is tender.

  • Uncover the pot, turn the heat to high, and cook until the sauce thickens, about 5 to 10 minutes.

  • Remove bay leaves, adjust salt as needed, and add remaining 2 tablespoons cilantro.

make this in the instant pot

  • Cook on high pressure for 20 minutes.

  • For natural release, discard the bay leaves and remaining cilantro.

Serve: 2chicken nuggets, 1/3 cup sauce, Calories: 344kcal, carbohydrate: 7G, protein: 49G, fat: 12G, Saturated fat: 2.5G, cholesterol: 221mg, sodium: 1100mg, fiber: 2G, sugar: 3G

Key words: stewed chicken

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