Pollo Guisado is a traditional Latin American chicken stew, simmered in a flavorful sauce, perfect over rice.
Pollo Guisado
Nothing makes me happier than enjoying a bowl of pollo guisado – my favorite comfort food dish, especially when the weather is cold. This is my go-to chicken stew recipe that is huge on flavor and my family loves it. I probably make this as often as I make picadillo, and if you’ve been following for a while, then you know how much we love picadillo! I have many variations of this recipe, like my Instant Pot Latin Chicken Stew with Corn and Sofrito Chicken Stew. Another chicken stew we love is this Paprika Chicken Stew.
Pollo Guisado – My Favorite Dish!
People always ask me what my favorite Skinnytaste recipe is. It’s not always easy to choose, but Pollo Guisado is the comfort dish I crave most—and my family loves it too. Even my picky niece, who usually avoids chicken on the bone, can’t get enough of this recipe.
- Kid Friendly
- Comfort Food
- Easy and economic
- Dietary Restrictions: It’s gluten-free, Weight Watchers-friendly, dairy-free, and anti-inflammatory.
If you make this pollo guisado recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What is pollo guisado?
Pollo guisado (pronounced po-yo gee-sah-do) translates to “chicken stew” in English. This stew has several variations as it is very popular in many countries in the Caribbean, Central and South America. The recipes slightly vary by country and even from house to house. Since I am half Colombian and my husband is half Puerto Rican, this recipe is inspired by both countries. I’ve also had this dish in Dominican Republic and tasted very similar to mine. Sometimes I add potatoes, or corn or omit the olives. A beef version of this would be carne guisada.
Pollo Guisado Ingredients
Here are the ingredients I use to make pollo guisado. See exact measurements in the recipe card below:
- Chicken – I use bone-in chicken thighs and drumsticks – don’t use boneless. The bone adds so much flavor to the stew but I removed the skin to make it a bit healthier, and to be honest you don’t miss it. If you prefer white meat, bone-in chicken breast works fine.
- Spanish Olives and the olive brine give this dish lots of flavor. If you don’t like olives you can omit and add more salt, to taste.
- Seasoning – Adobo and Sazon are typically used in Puerto Rico and add so much flavor to this stew. Cumin and bay leaf are also added for flavor. If using sazon, look for Sazon with Achiote, or make your own sazon from scratch.
- Tomato Sauce – or tomato paste can be used
- Chicken bouillon adds great flavor, if you prefer to omit add salt to taste.
- Aromatics and Herbs – Scallions, Garlic, Cilantro
How To Make Pollo Guisado
Here’s the step by step directions to make pollo guisado. See exact recipe in recipe card below.
- Season chicken with adobo seasoning salt.
- In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
- Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
- Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
- Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.
- Cover and cook 50 minutes over medium-low heat, until the chicken is fall-off the bone tender.
- Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
- Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.
Variations:
- Chicken: You can use all drumsticks or all thighs if you don’t want to use both. If you want to use chicken breasts, use on the bone so it doesn’t dry out.
- Vegetables: Add corn, red bell pepper, carrots, yucca or potatoes.
- Onions: Use onions in place of scallions.
How to Serve Pollo Guisado
Eat this Latin chicken stew over white rice to soak up all the juices, or top it with avocado and a quick cabbage slaw on the side.
Freezer Tips:
To freeze any leftovers, transfer to an air-tight freezer-safe container and store in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove, in the pressure cooker, or microwave.
More Chicken Stew Recipes You’ll Love:
- Colombian Chicken Sancocho
- Paprika Chicken Stew
- Chicken and Andouille Sausage Stew
- Jamaican Coconut Brown Stew Chicken
- Chicken Cassoulet with Sausage and Swiss Chard
Pollo Guisado or Latin Chicken Stew
Ingredients
- 4 skinless chicken drumsticks, on the bone, 14 oz total
- 4 skinless chicken thighs, on the bone, trimmed, 20 ounces
- 1/2 teaspoon adobo seasoning salt
- 1 teaspoon olive oil
- 4 medium scallions, chopped
- 3 garlic cloves, minced
- 1/4 cup chopped cilantro, plus 2 tbsp for garnish
- 8 oz can tomato sauce
- 1 packet sazon seasoning, optional
- 1/4 cup pitted green olives, plus 2 tablespoons brine
- 1 tablespoon Chicken Better Than Bouillon, or 1 cube
- 1/2 teaspoon cumin
- 2 bay leaves
Instructions
- Season chicken with adobo seasoning salt.
- In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
- Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
- Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
- Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.
- Cover and cook 50 minutes over medium-low heat, until the chicken is tender.
- Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
- Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.
To make this in the Instant Pot
- Cook on high pressure 20 minutes.
- Natural release, discard bay leaves and top with remaining cilantro.
This is one of my favorite recipes. Reminds me of the stewed chicken we ate while vacationing in Belize. Even my so, who is quite the picky eater, enjoys this recipe.
It was my first time making it and it turned out amazing! Only thing I did different was adding recaito and sofrito.
The best!
Hard to believe first time making this one. We loved it and it is a favorite. Since no scallions used regular onion 3 ounces–and had a half of can of petite diced tomato left over from another recipe, I had been looking for a way to finish, so added water to that to make one cup and used that as the water in the recipe–otherwise followed and used dutch oven. Seasonings perfect. My adobo seasoning has no salt but didn’t add any extra, used the sazon packets. A top chicken recipe
Can we modify this for the slow cooker?
This is the best recipe in the world. The only thing I don’t use is cilantro because I have a severe aversion to it. But this is still the best EVER!!!
Thanks Hazel!
This recepie is very simple, yet full of flavor! My family loves it. I’ve made it at least 5 times now. If you’re on the fence, this is your sign to go for it!
I’ve made this recipe twice and both times enjoyed. The last time I didn’t do the brine since my family really doesn’t Iike olives. Overall very good and easy to follow recipe.
Could not be easier and could not be more delicious
Definitely one of my favorites that we come back to often!
Delicious but I definitely cooked it too long. I know chicken is cooked at 165 but what temp is recommended for the thighs?
165-175°
Great recipe, every time it comes out perfect and plenty of wiggle room to adjust to your taste. I always use 8 thighs browning in two batches then put it all back in.
Authentically delicious!
Thank you!
Scrumptious! I made it with a few modifications to meet my family’s preferences (capers instead of olives, parsley instead of cilantro) and I threw in a handful of raisins. I served with roasted parsnips and sweet potatoes. I could eat this quite often. Thank you for the great recipe.
My husband loved this. He said it tasted just like his grand used to make. I added a can of diced potatoes. He said that is what his grand did. I was unsure, because I was serving with yellow rice. It turned out very well. I have saved this and printed for my book. I am making a book to give my kids for when I am not here.
Oh. My. Gosh. Absolutely delicious!!!!
I wish I could give this 10 stars it’s so delicious, I made a few modifications because of what I had on hand, instead of tomato sauce used 2 whole tomatoes chopped, regular onion instead of scallions/green onion, I seasoned the chicken Also and browned it, pressure cooked 10 minutes adding two whole potatoes, only made 1/2 recipe because it’s me, simmered the sauce done a bit, highly recommend! so so delicious!!😋
It was amazing! It was easy to cook and full of flavors !
Just made this tonight for the first time and it is one of the best things I have made and eaten in a long time. So flavorful and delicious and will be in the regular dinner rotation. Just need to double it so there is enough for leftovers!
This recipe is absolutely delicious! We have an 18, 14, and 7 year old who all went up for seconds. We doubled the recipe
Perfect!
Made this tonight and it turned out great. Easy to follow instructions. My husband went back for 2nds!
So good! My kids came back for seconds and thirds.
I added corn on the cob (I cut it into thirds for easy handling) just to push some veggies on them – turned out great. This will be a staple!
Perfect!
Another big hit by Skinnytaste
the best!!
Followed the recipe to a T and it was nothing short of perfection!! Used 2lbs. of boneless, skinless Mary’s Organic Chicken Thighs and served over cilantro lime rice. Will definitely be making this again!! It was insanely easy and tasted like it had been cooking over the stove for hours.
My favorite!
I’ve made a lot of your recipes and this might just be my favorite. I already had homemade sazon, so I used that. Since I used Penzey’s adobo seasoning, which doesn’t have salt, I upped the amount and added salt to the chicken separately. I also used boneless, skinless chicken thighs because that’s what I had in the freezer. The bones may add more flavor, but there was plenty without. Served over Spanish rice.
Awesome and easy. Thank you for sharing this recipe. Full of flavour. I used chicken breast and it was tender and juicy.
I make the twice the amount of sauce and eat the sauce over brown rice for lunch the next day.
This recipe is so delicious. I’ve made it several times because it is so good. I doubled the amount of the sauce the last time I made it because it is so good. It pairs well with the Latin rice.
I have not made yet. can it be made in oven
I have made this in the IP many times. I put it over white rice and eat it with corn tortillas.
But instructions say 1 c water not mentioned in ingredients. I add to IP anyway. Really good!
This was delicious! I made it in the Instant Pot and added carrots and corn like others suggested because I already had them on hand. I accidentally added the whole 15 oz can of tomato sauce. It just made for more sauce and turned out great.
This is truly incredible! I don’t change a thing and serve over brown rice. Delicious dinner for the rotation
Since my husband won’t eat olives, would capers give it the same flavor?
I’ve seen pescado recipes with capers. I bet it would taste great.
This recipe is SO GOOD and has become a staple in my family dinner roster. It’s also super easy and low cost. We only use thighs, not drumsticks, just because it’s easier. Love it
will it be ok if i make it with boneless skinless chicken thighs?
Sure
10/10 So perfect and full of flavor. Easy to make too. Crowd pleaser!!!
Amazing!! One of my favorite
I rarely leave a rating but this dish is so unbelievably tasty that I just must review it. The flavor is so rich and the chicken is so tender and moist. I served over rice and with a salad. It was very easy to make and my family absolutely raved (which hasn’t happened in a long time!). Thank you for the amazing recipe! I made it as written.
So good! Wow. Made a few changes to use what I had on hand. I used chicken breast(I was afraid it might get dry but it wasn’t), pureed a can of diced tomatoes because I was out of sauce, and used capers instead of olives. The family loved it & I can’t wait to make again.
I made the instant pot version of this recipe to save some time since I meal prep several dishes for my and my husband’s work week. It’s so easy to make and absolutely delicious. My husband keep requesting it! 5 stars for sure!
Thank you for this recipe! 1st time I made it was for my brother and family and they loved it, got rave reviews. Today I am making for my in-laws with white rice and a big salad, they are going to love it. This is one of those recipes that make you look like a great cook! Lol
One of my favorites! We make it all the time!
Glad you enjoy it!
My son loves this recipe he made a chicken song when we cook this lol
Lol I love that!!
I haven’t made this yet, but it sure looks delicious!!!
One of our favorite meals; we make it all of the time now!
Great!!
This is the 3rd time I have made this recipe and it has become one of my favorites. The flavors are so amazing.
Delicious! Thank you! Added extra olives, no brine; used the sazon recipe link. Added a few small cut up little potatoes, some carrot chunks, some sliced onion. We loved it on a cold winter day over some brown rice & will make again!
Amazing! Love this recipe. Chicken falls off the bone. Delicious!
And one pan!
This came together quickly and was perfect in the instant pot. I used the low salt versions of Adobo, Sazon and bouillon cube it was still great!
This is my favorite Skinnytaste recipe.. I make it all the time and absolutely love it!
Oh my goodness! I made this amazing meal tonight! The flavors in this dish are amazing. Though I think next time I’d cut back on adding any salt since the sazon flavoring and the olive brine had plenty. Thanks for the yummy recipe.
Made sofrito (bell pepper, onion, garlic and cilantro) and added to the pot after browning the chicken. Also used adobo with no salt and tomato sauce (no salt). Sazon, water, Chicken Better Than Bouillon, cumin, bay leaves and olives. It came out perfect!! My picky eater loved it over yellow rice.
I definitely did something wrong. Mine came out very very salty. I think I may have seasoned the chicken with too much adobo. I added extra water to cook down the salt and plan to try this recipe again!
Any other ideas why it tasted very salty?
Olives have salt so def use less adobo!
Mine came out *inedibly* salty as well, and I didn’t even use adobo. It smelled amazing while it was cooking so I’ll try this again, but I’ll cut out the brine and not season the chicken before adding it to the pan. I also used Gina’s Sazon recipe.
The recipe says 1 TBS of better than bullion or 1 cube. But on the jar it says 1 TSP is equal to 1 cube. I think that may be a typo and might be why it was so salty.
This recipe is incredible.! So much flavor. I’d really like to try chicken breads next time though as my husband prefers them. Could i alter the recipe and use those instead?
I love this recipe. It’s perfect perfect perfect
Could this be made in the crockpot? If so, how? It’s delicious just like this but I was just wondering. Love all your recipes so far!
yes just wont taste as good
I just needed to say, I’m so happy I stumbled upon this recipe. I was trying to recreate stewed chicken we ate in Belize this summer, and this is nailed it!! I have made this at least three times already since finding it. It is absolutely delicious, the whole family loves it and will definitely be on repeat in my household. My daughter says she wants to take the leftovers for lunch every day!! Question, do you think I could make this with boneless/skinless chicken breasts? If so, would it cook for the same time?
Awesome!! Sure Id use bone in so it doesn’t dry out
I’ve never left a recipe review before. This is my most favorite recipe and I just can’t get enough of it! On repeat!!!
Glad you enjoyed it!
Absolutely delicious ! Thanks for the great recipe.
This was amazing. My husband kept saying it tasted like something from our favorite Latin restaurant. I didn’t have scallions or bay leaves and the flavor was still insane. It would be delicious with fried plantains.
Just made this for the first time! Omitted the olives, and it came our really delicious. I also pulled the chicken off the bones after cooking/before eating because otherwise the stew has big pieces of chicken in it. There is so much taste, and I used the Sauzon, but it might be a little salty because of that.
How can i make this in a slow cooker
So excited to make this. I did throw in yellow saffron rice during the time it is boiling
We tried it last night and loved it. It was simple and delicious. Also very economical. Used a family pack of chicken legs we had in the freezer and could have easily fed 6 people with the $7 pack of chicken. We will definitely be making again.
All I can say is OH MY GOSH! This is amazing! We loved it – it truly was good to the last bite!
Looking for a dish to impress company? This is it. The 50 minute simmer lets you set it and forget it while you do other guest prep tasks. It looks amazing on the table. I served it my most gourmet foodie friend and he raved. And had seconds.
I used the instant pot to cook this and loved it, just for the heck of it I threw in a couple of pieces of frozen Yuca. The yuca sucked up some of that great sauce. Super easy to make and such great flavors.
I made my own Sazon mix and have no idea of how much is in a “packet” of store-bought seasoning. How much of it should I put in the dish? A tsp….tablespoon?
1/2T
Amazing! Everyone loved it and we licked the sauce out of the pot.
This recipe blew me away! The building of the flavors with the cilantro and scallions was new for me, but totally delicious. My husband said it went to the top of his list of favorite dinners I’ve cooked.
Awesome!!
I have a 10lb Bag of Chicken Quarters and was thinking of making this for a Pot Luck we will be attending in the next month. Any recommendations on how to cook a large quantity of this if I only have 2 large pots? Can it be done in the oven in large roasting pans?
I havent tried this in roasting pans, guessing you can?
This was extremely good and easy to make. I swapped the green olive/tomato sauce ratio with a 6oz can of pitted green olives plus brine and a 28oz container of pomi stewed tomatoes. I finished it with lime zest and juice. I can’t wait to try it again after it’s marinated a night in the fridge.
NO ADOBO – NO SAZON – NO CILANTRO available? GO for it! Still amazing recipe!
It really breaks my heart sometimes…in Germany we have to search for cilantro and for the adobo/sazon…..I did not have the energy to blend it my self. Still….we bathed in it!
I tricked a bit with 4 drops of “Maggi” (if any european reads this^^), a splash of soy sauce, more cumino, garlic powder, chives(!), , doubled garlic cloves, lots of green olives….it was a feast! next time i will try with adobo and cilantro….but whenever you dont have it: never mind! Thanks for this recipe :*
I bookmarked this awhile ago because it looked so good, Finally made it tonight since I had all the ingredients, the only thing I changed was adding quartered russet potatoes. DELICIOUS! I made the full recipe for my husband and I with the assumption that I’d have plenty left over for another meal – its an hour after dinner and my husband is in the kitchen eating it straight out of the pot.
When did you add the potatoes?
5 star approved by my Puerto Rican husband. We make this at least once a month!!
Amazing recipe. I make it every week. The flavors are so delicious. So happy I tried it.
Beyond excellent and so flavorful!! My husband has begged me to make it twice in the past month! Thanks Gina!
I am not an experienced cook, and this recipe did challenge my limited kitchen skills, but the family loved it! I will make this again.
SO GOOD. This has quickly become my favorite weeknight meal. So easy to prepare and SO flavorful. My family is obsessed.
Used 2 lbs of chicken breast and leeks in place of scallions because that’s what I had on hand and doubled everything else. Served over ST Latin Yellow Rice. AMAZING!!!
Yay!!
I’m a personal chef and my clients keep raving about this stew!
This was delicious. I never cook with chicken legs, so glad I branched out and tried this. Husband also loved it. Thank you for sharing!
Wow this was way better than I was even expecting! I figured it would be a nice stew, but it was so much better than just “a nice stew”. I think this just became a new family favorite. Everyone had seconds and the kids even asked for thirds. I used the Sazon but followed her recipe to make my own blend. I added 2 yellow potatoes & served over rice. The flavor was really incredible. Im adding this to my recipe rotation and expect to be making this one often.
Thanks Melanie!
This recipe is so delicious! The grocery store near us didn’t have either the adobo salt or the sazon so I just made my own adobo and used the linked recipe for the sazon. The sauce is so good- I think I may double it next time. I also love that it’s easy to make! I will definitely be making this recipe again. We served it over rice this time but I think I will try it over spaghetti squash next time I make it.
Delicious! My husband and I loved it!
So worth the effort! This is richly layered in flavors! Best chicken dish I have made ever! I agree with others, I literally want to bathe in the sauce! It’s THAT delicious!
I am so happy you love a dish we love to eat in my home!!
Could this be made in a slow cooker? My daughter has chemo and I always go to her house and make a crock pot dish for her and her family for when she gets home dinner is done. How would I convert this recipe? Thank you your recipes are awesome👩🏻🍳
Gina- OMG. I haven’t commented in years but I had to leave a comment for this one. This was AMAZING. My husband and are both literally drinking the sauce right now.
Lol, thanks Jackie!
This was so flavorful and easy to make! I didn’t include saffron but will next time.
This was awesome! We didn’t have cumin, so we substituted with Jamaican Curry Powder and OMG it was great! It did end up being a little too salty, so next time we may cut back on the brine a bit, but the flavors reminded us of being in the Caribbean. So good!
Omg So simple SOOO delicious. Will def increase green olives next time and – funny- I don’t even like them. I followed recipe exactly as written other than using a bit more adobo and added one small chopped leek with scallions. Served with rice and chopped spicy green olives.
this dish is amazing
the sauce reduces so it is sweet but also a little spicy from the seasoning. I was pretty much licking the sauce from my plate after i ate the chicken
This was one of two new…and different…recipes I tried this week. Hubby approved of both. I added the leftover beans/corn from the SPICE RUBBED GRILLED SALMON WITH BLACK BEANS AND CORN and it was a good add. We also served it over brown rice. I’m not very adventurous with recipes, so thanks for having easy ones I can follow!
One more point of clarification please: I don’t have the adobo seasoning so I plan of using my homemade sazon for the first step when you suggest seasoning the chicken. Is there something special about the adobo seasoning? Should I wait and try to procure it first before trying out the recipe?
I plan on making my own Sazon Mixture as you described — but in the chicken recipe you say to add 1 packet of sazon — what is the right quantity if I make my own?
Thank you
This is my question too!
click on her link for home made, and she tells you how much to add.
This was soooo good. I left out the olives (not a fan) and salted to my taste. Doubled up on the can of stewed tomatoes & prob less chkn broth. This will def be in regular rotation in my kitchen. Thanks Gina!
How much Sazon do you use if you make the spice blend yourself?
about 1 tbsp
If using your homemade salad, how much is equal to a packet?
She answers this in the post for the home made seasoning.
Loved the flavors but found it salty. Second time I left out the olives /brine. Any suggestions to cut down on saltiness ?
Use less better than bullion. The jar says 1 tsp= 1 cube.
I absolutely love this recipe!!! I had some drumsticks and bone in thighs that I didn’t quite know what to do with and this fit the bill perfectly! I love the spices and I also threw in a very little chipotle with adobo for a little added flavor. This recipe also made me appreciate green olives which I thought I’d never say! I made this a few times this past week and it got the thumbs up from friends as well!!! Very quick and easy to throw together, but tastes like you cooked it all day. Thank you so much for sharing this!!!
Oh my GOSH! Made this last night, and it was AMAZING!! It’s not often you find a recipe that is both easy to make AND delicious! This had SO much flavor. Everyone raved! My husband saw that I was cooking with drumsticks and thighs and turned up his nose until he tasted it. The meat fell off the bone! I generously seasoned chicken with Adobo instead of ½ tsp and doubled the garlic. I will make this again and again!! Thank you!
Would you please tell me the best way to add yucca to this dish? I’m trying to make this for my Puerto Rican BFF who is doing WW with me and is an excellent cook. I can’t let her down!
So disappointed in this recipe. So unbelievably salty we can’t even eat it.
Made this with haddock. Didn’t realize I bought spicy olive but the spice was just right. The sauce is amazing.
Amazing!!!
This is just as delicious as everyone said! Thank you!
Gina, Your recipes are always spot on. Your site always inspires me and my family is always happy when I cook one of your meals. Thank you for sharing your ideas and talents!
Can you make this in the slow cooker? What would the directions be?
Hi! A heads up. There’s a pretty big difference between a bouillon cube and a tablespoon of better than bouillon. I’d like to know which one is correct? A teaspoon of better than bouillon is the appropriate amount for 8 ounces of water. It’s the same with a cube of a bullion, 8 ounces of water. A tablespoon of better than bouillon would be the amount for 3 cups of water. Am I seeing something incorrectly?
1 tablespoon or 1 large cube like Maggi
Oh!!!! Very good to know!!! And the leftovers I added chicken broth and made a soup.. and everything was gobbled up! Sooooooo good!!!
How should I prep frozen yucca and when should I add it? Same in the IP? Planning on stove top but like having options. Thanks so much, Gina. I use your recipes almost every night of the week!
This was delicious, I kept raving about it all night. Having healthier alternatives to my Latin cooking roots is really nice to have.
Thanks Corinne!
This was simply one of theeee best meals I have ever made! Followed recipe exactly (even making the Sazón per your instructions!). Thank you, Gina, for the care and attention you put into your recipes! I especially appreciate the included ww personal points info. Great flavor, easy to follow directions for a superb weeknight dinner. Will be making it again as well as sharing it with other ww members!
Great!!!! This honestly is my favorite meal so that makes me so happy!!
I just made this recipe and just WOW! It will become a weekly rotation for sure. Gina, you always comes through! Thank you for making recipes!
I am SO happy to hear you love a dish my family loves!
Winner! Winner! Chicken Dinner! My husband and I LOVED This dish. Used the Instant Pot! But, I used the Saute feature and scorched the onions & garlic (needed a tad more oil?) and had to start over. I’m also not sure why it’s not marked as GF. I don’t see anything with gluten? Thanks for this one, it’s a keeper!
Thanks good point, it’s GF
Awesome. Thanks for the confirmation! 🙂
This is absolutely delicious! I used shallots instead of scallions because that’s what I had. Definitely will make it again.
Broth was delicious!!!! Will definitely make it again.
This was THE BEST meal I’ve ever cooked off ST. I cook almost exclusively from this site and Gina’s books. This was hands down the best meal ever. SO GOOD.
I didn’t have cilantro and used onion instead of scallion – but oh my gosh my entire fam ate it all. There were no leftovers . Thank you Gina!
Yay! Thanks Karen!
This was fabulous!! A nice change of flavors from ordinary chicken dishes. I used Goya chicken bullion. It states right on the packet, 1 packet equals 1 cube. I was afraid given all of the seasonings that this might be salty but it wasn’t. It was perfect following the instructions exactly as they are. I served with a half cup of small shell pasta. Wonderful. Lots of left over sauce which I will serve over rice with another meal. I used well trimmed skin on chicken thighs. Does anyone know how that impacts the calories?
So glad you enjoyed it!
What type of adobo seasoning salt do you use? I can only find adobo seasoning salt free. Could I just use some adobo sauce? Thanks!
Sazon or Badia.
Super delicious and easy. Plan on serving at next book club get together. Thank you!
Loved this recipe! Don’t usually purchase boned chicken (I hate having to pick at my food) but did for this. It was outstanding. Made it in my Instantpot. Exactly 20 minutes with a 10 minute natural release.
Great!
I made this tonight and it was wonderful. I added potatoes and served over jasmine rice. Such a comforting a flavorful meal!
Excellent chicken dish, very flavorful and filling over Spanish rice
OMG this recipe was so AMAZING! I don’t know what I was expecting but this blew away any that I had.
I’ve been doing keto for the past 6 months or so so I haven’t done many skinny taste recipes because they’re so hard to find (or I’m tired of having the same kind of things over and over) but this will be a definite staple in my house! My dad compared it to my Mexican grandmother’s cooking! (That is a VERY high honor)
I made this tonight exactly as instructed and it was delicious! Next time I will add potatoes to the stew. Very warm and hearty, great for a winter night. The meat is so soft and tender it just falls off the bone. This is something I will definitely be making again. Thanks Gina!
It should be one teaspoon of Better than Bouillon (or one cube), not a tablespoon.
Its 1 tbsp… or a cube of Maggie but of course you can do it to your taste.
For the Instant Pot directions – do you literally dump everything in the pot and cook for 20 minutes, or do you repeat the stop-top directions up to step 6 and THEN turn the IP onto high pressure for 20 minutes?
Whatever I normally saute I press saute button and do the same, then once I add the rest I cook high pressure.
Looks delish! Quick question tho’ recipe says 1 bullion cube or 1 Tablespoon Better Than Bullion. Should that be 1 teaspoon ?
1 large boullion like maggi… honestly you can add to your taste but I use 1 tbsp.
Hi Gina. I love all your recipes! If I wanted to use bone in chicken breast, how long do you suggest for cooking time?
One more question: you recommend first seasoning the chicken with adobo seasoning salt — and in addressing some of the comments readers have had you said you could substitute the adobo seasoning salt with the sazon. However — your recipe for homemade sazon has some salt in it, along with a lot of other ingredients…. I guess I just don’t know what adobo seasoning salt is — and if it’s preferable to just using the sazon twice in the recipe! Many thanks for clarifying this — I can’t wait to try the recipe.
Lisa
Could I use bone in chicken breast? Would 3lbs be right?
Id probably use 4 breasts.
Hi! Greetings from Honduras. I love your recipes! The other day I made pollo guisado for my husband, but this recipe looks so much more delicious. The one change I made, I seared the chicken parts first, the removed them and added them back after mixing the sauce, so they cooked in the sauce. Will try this recipe next time!
Doesn’t WW have points any more? I haven’t gone to meetings since the pandemic started, but I follow the points system. How many blue points is this?
I link to WW, see orange button in recipe card, you must be logged in.
Hi Gina! I love all of your recipes. If I wanted to make this in the slow cooker how long would I cook it for?
I prefer it on the stove, flavor is better but if you must 6 to 8 hrs low
Since my slow cooker has a removable nonstick insert, it allows me to braise or saute on the stove first. That seems like a reasonable compromise.
Can’t wait to try this!
Thank you for the recipe, I’m looking forward to making this tomorrow. My question: Do you have an amount in ounces or tsp./tbsp. for the Sazon packet? I have a jar of Sazon seasoning and am not sure how much to add. Thanks so much!
I have the same question. Thanks for asking!
Me too! Glad Gina cleared that up!
about 1/2 tablespoon
Hello! Trying this tonight. If I made homemade Sazon (your recipe), do I still use the cumin called for later in the recipe? Thx!
You can but done have to!
Can I use boneless chicken breast?!?
Bone-in would be best