Warm up your evening with Puerto Rican Chicken Stew (Pollo Guisado). Packed with bell peppers, tomatoes, and olives, it’s a flavorful meal in just 45 minutes!
Is there anything more comforting than chicken and rice? Okay, maybe red wine and chocolate, but those are just a given. In terms of comfort foods that can actually be considered “meals,” this Puerto Rican Chicken Stew (Pollo Guisado) has earned a very special place in my heart and in my stomach. Packed with tender chicken, vibrant vegetables, and aromatic spices, this stew is the epitome of a cozy, home-cooked meal that warms you from the inside out.
Did I mention that it only takes 45 minutes to put this together? Yes, I did. So, just make this stew and experience the delicious, comforting flavors of Puerto Rican cuisine in every bite.
Table of Contents
Reasons to Love This Puerto Rican Stew
- Puerto Rican Chicken Stew is a hearty, filling meal that satisfies hunger and cravings.
- This recipe guarantees tender, juicy chicken that’s cooked to perfection.
- The blend of aromatic spices in the Puerto Rican Chicken Stew (Pollo Guisado) recipe adds depth and warmth.
Recipe Ingredients
- Red Pepper Flakes: Adds a mild heat and a hint of spice, giving the stew a warming kick.
- Bell Peppers: Sweet and slightly crunchy, they bring a fresh, vibrant taste and colorful appeal to the stew.
- Tomato Paste: Provides a concentrated, tangy flavor that thickens the stew and adds a rich, umami depth.
See the recipe card for full information on ingredients and quantities.
Variations
- Tomato Paste with Canned Tomato Sauce: Substitute tomato paste with an equal amount of canned tomato sauce to maintain the stew’s rich tomato base.
- Swap Vegetable Oil with Olive Oil: Replace vegetable oil with olive oil to add a subtle richness and enhance the flavors.
How to Make Puerto Rican Chicken Stew (Pollo Guisado)
Step #1: Season the chicken thighs with salt and pepper. Heat the vegetable oil over medium-high heat in a large Dutch oven or other sturdy lidded pot. Once the oil is hot and shimmering, add the chicken and brown in a single layer for 4 minutes per side. Transfer the chicken to a plate.
Step #2: Sauté the bell peppers and onions in the remaining oil for 2 minutes. Add the garlic and tomato paste and cook for 1 minute.
Step #3: Return the chicken to the pan and add the rice, tomatoes, chicken broth, bay leaf, and red pepper flakes. Allow the contents to come to a boil, then turn the heat down to medium-low and simmer, covered, for 20 minutes (or until the chicken is cooked through and the rice is tender).
Step #4: Transfer the cooked chicken to a clean cutting board and shred it with two forks. Return the shredded chicken to the pot and stir in the green olives.
Step #5: Serve topped with cilantro, avocado slices, and lime wedges for squeezing.
Expert Tips
- Marinate the Chicken: For extra flavor, marinate the chicken thighs in a mixture of garlic, lime juice, and olive oil for at least 30 minutes before cooking.
- Sauté Spices with Vegetables: For deeper flavor, add ground cumin or paprika while sautéing the bell peppers and onions.
- Deglaze the Pan: After browning the chicken, deglaze the pan with a splash of white wine or chicken broth to lift all the flavorful bits stuck to the bottom.
Frequently Asked Questions
A large Dutch oven or any sturdy, heavy-bottomed pot with a lid works best. These pots distribute heat evenly, ensuring the stew cooks perfectly.
You can use an equal amount of pork shoulder, beef chuck, or bone-in chicken pieces. Just adjust the simmering time to ensure the meat is tender and fully cooked.
Storage Info
Store Puerto Rican Chicken Stew in an airtight container in the refrigerator for up to 4 days. To freeze, put the leftovers in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm on the stove over medium heat or microwave in intervals, stirring occasionally to ensure even heating.
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Puerto Rican Chicken Stew (Pollo Guisado) Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 pound boneless - skinless chicken thighs
- 2 teaspoons vegetable oil
- 1 small green bell pepper - finely chopped
- 1 small red bell pepper - finely chopped
- 1/2 a small yellow onion - finely chopped
- 3 tablespoons minced garlic
- 1 tablespoon tomato paste
- 2/3 cup uncooked long grain white rice
- 1 14 ounce can no-salt-added diced tomatoes
- 3 cups low sodium chicken broth
- 1 bay leaf
- 1 teaspoon red pepper flakes
- 1/2 cup chopped green olives
- Optional toppings: Cilantro - Avocado, Lime Wedges
Instructions
- Season the chicken thighs with salt and pepper. Heat the vegetable oil over medium-high heat in a large Dutch oven or other sturdy lidded pot. Once the oil is hot and shimmering, add the chicken and brown in a single layer for 4 minutes per side. Transfer the chicken to a plate.
- Sauté the bell peppers and onions in the remaining oil for 2 minutes. Add the garlic and tomato paste and cook for 1 minute.
- Return the chicken to the pan and add the rice, tomatoes, chicken broth, bay leaf, and red pepper flakes. Allow the contents to come to a boil, then turn the heat down to medium-low and simmer, covered, for 20 minutes (or until the chicken is cooked through and the rice is tender).
- Transfer the cooked chicken to a clean cutting board and shred it with two forks. Return the shredded chicken to the pot and stir in the green olives.
- Serve topped with cilantro, avocado slices, and lime wedges for squeezing.
NOTES
Nutrition
This was fabulous! We used brown rice.
I made this for my Puerto Rican nephew and the rest of my family, and everyone loved it. I used 2 pounds of chicken and left out the olives. It had a lot of flavor. I personally would use less pepper flakes.
Hi Judy,
Thanks for sharing!
– Linda
it’s spin donuts in the field not cookies. Look at the end result and you will see what I mean.
We use both of those terms here in the NW!