Latin Chicken Stew
This Latin Chicken Stew (Pollo Guisado) is a rich, savory one-pot meal featuring tender chicken simmered with tomatoes, olives, and aromatic spices. High in protein, low in carbs, and packed with flavor, it’s an easy, everyday dinner that’s perfect for meal prep or a satisfying weeknight feast.
Equipment
- 1 large deep skillet, pot, or Dutch oven
- 1 Cutting board
- 1 Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 4 skinless chicken drumsticks 14 oz total
- 4 skinless chicken thighs trimmed (20 oz total)
- ½ teaspoon adobo seasoning salt
- 1 teaspoon olive oil
- 4 medium scallions chopped
- 3 garlic cloves minced
- ¼ cup chopped fresh cilantro plus 2 tablespoons for garnish
- 8 oz can tomato sauce
- 1 packet Sazon seasoning optional
- ¼ cup pitted green olives plus 2 tablespoons brine
- 1 tablespoon chicken bouillon Better Than Bouillon or 1 cube
- ½ teaspoon ground cumin
- 2 bay leaves
- 1 cup water
Instructions
- Seasoning the Chicken: Begin by gently patting the chicken drumsticks and thighs dry with a paper towel. This helps the seasoning stick better and promotes even browning. Sprinkle the adobo seasoning evenly over all sides of the chicken, making sure each piece is well-coated. Let the chicken sit for 5–10 minutes while you prepare the other ingredients—this allows the flavors to penetrate the meat.
- Preparing Aromatics: Chop the scallions finely and mince the garlic cloves. Roughly chop ¼ cup of fresh cilantro, keeping the remaining 2 tablespoons aside for garnish later. Having all aromatics prepped before cooking ensures the sauté process is smooth and prevents burning.
- Sautéing Scallions: Place a large deep skillet, pot, or Dutch oven over medium heat and add 1 teaspoon of olive oil. Once the oil is shimmering, add the chopped scallions. Stir frequently, allowing the scallions to soften and release their natural sweetness, which should take about 2–3 minutes.
- Adding Garlic and Cilantro: Once the scallions are tender, add the minced garlic and ¼ cup of chopped cilantro to the pot. Stir constantly for 1–2 minutes until the garlic becomes fragrant but not browned. This step builds the aromatic base for the stew, infusing it with fresh, vibrant flavors.
- Browning the Chicken: Carefully nestle the seasoned chicken pieces into the pot on top of the sautéed aromatics. Let the chicken cook undisturbed for about 2–3 minutes per side, until it develops a light golden-brown color. Browning enhances the depth of flavor in the stew and creates a richer sauce later.
- Building the Stew Base: Pour in the tomato sauce, followed by 1 cup of water. If you’re using Sazon seasoning, add it now. Stir in the green olives along with 2 tablespoons of olive brine, the chicken bouillon, and the cumin. Mix gently to combine, ensuring the chicken is evenly coated in the flavorful liquid.
- Adding Bay Leaves: Tuck the 2 bay leaves into the sauce. Bay leaves impart a subtle earthy and herbal aroma that complements the tomato and olive base.Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
- Simmering the Chicken: Once boiling, reduce the heat to medium-low and cover the pot. Allow the chicken to simmer for approximately 50 minutes. During this time, the chicken will become tender, and the flavors will meld together. Stir occasionally and check to ensure the stew is not sticking to the bottom.
- Thickening the Sauce: After the chicken is tender, remove the lid and increase the heat to medium-high. Let the sauce cook uncovered for 5–10 minutes, stirring occasionally, until it thickens slightly. This concentrated, rich sauce will coat the chicken beautifully. Taste and adjust salt if necessary.
- Adding Fresh Cilantro: Remove the bay leaves carefully from the pot. Sprinkle the remaining 2 tablespoons of fresh cilantro over the chicken, giving the stew a bright, fresh finish. The cilantro adds a pop of color and enhances the Latin-inspired flavor profile.
- Serving the Stew: Serve the Pollo Guisado hot, ensuring each plate gets 2 pieces of chicken with a generous portion of the sauce. Pair with rice, beans, or a fresh salad for a complete, satisfying meal. This stew also keeps well for meal prep and tastes even better the next day as the flavors continue to develop.
- Instant Pot Option (Optional): For a quicker version, you can cook the stew in an Instant Pot. Follow the same seasoning and aromatics steps, then set the Instant Pot to high pressure for 20 minutes. Allow for a natural pressure release, remove the bay leaves, and top with fresh cilantro before serving.
Notes
- For the best flavor, allow the chicken to marinate with adobo seasoning for at least 10–15 minutes before cooking.
- Browning the chicken properly develops a richer sauce; avoid moving it too early in the pan.
- If you prefer a milder taste, rinse the green olives to reduce saltiness.
- Sazon seasoning is optional but adds authentic Latin flavor; feel free to omit if unavailable.
- This stew can easily be doubled for larger gatherings or meal prep.
- Adjust the thickness of the sauce by simmering longer for a richer consistency or adding a bit more water for a thinner stew.
- Fresh cilantro is essential for finishing; it brightens the dish and balances the savory flavors.
