This is next-level chicken soup for the soul.
A nourishing stew with claims in both the Caribbean and Latin America, pollo guisado is a unique dish and a great way to introduce new culinary cultures into your home. Full of fresh herbs and veggies, warm spices, and succulent chicken chunks, this recipe takes the idea of a soulful bowl of chicken soup to a whole new level.
The tender chicken thighs are simmered in a rich, tomato-based sauce packed with colorful peppers, hearty potatoes, briny olives, and fragrant aromatics. The cumin and oregano give it a warm, hearty vibe, while the fresh cilantro garnish adds a bright, herby pop at the end. What’s even better is that this recipe is affordable and easy to make, so it’s perfect for a busy weeknight—but it tastes sophisticated enough to be enjoyed for a special dinner.
Just as this meal is diverse in where it comes from, it’s time to diversify your palate, too. If you’re seeking an easy way to get started with multicultural cooking, this is the perfect way to do it.
Is Pollo Guisado Healthy?
This is a fairly balanced and nutritious meal that can easily be incorporated into a healthy diet. Chicken thighs are a lean source of protein (though they contain more fat than breast meat), and the robust assortment of veggies—bell peppers, carrots, potatoes, onion—add fiber, vitamins, and minerals to the dish. Olive oil and olives both contain heart-healthy fats that help mitigate “bad” cholesterol levels, and the tomato sauce contains lycopene, vitamin C, and vitamin A. It’s also recommended that you use a low-sodium chicken broth in this recipe to help keep the salt levels in check. All in all, pollo guisado is a dish that can fit right into a healthy lifestyle without feeling like you’re giving up on enjoying comfort food.
Making Pollo Guisado Your Own
Guisado means “stew” in Spanish and refers to the mouthwatering mingling of all the ingredients in a delicious broth. But one thing that makes pollo guisado so special is the flexibility it offers for you to customize the dish to your liking.
If you don’t have potatoes, you can swap in sweet potatoes or even chunks of yuca for a unique twist. Not a fan of green olives? Try capers, or just omit them entirely if they’re not your thing. The base formula of chicken, hearty vegetables, and broth is really forgiving and easy to customize. You could even use this as a “clean out” recipe if you’re trying to use up odds and ends from your fridge, such as those fresh veggies that are approaching their final days.
For a lower-calorie version of pollo guisado, you can add extra veggies or skip the potatoes entirely. To make it vegetarian and vegan, you can replace the chicken with chickpeas, mushrooms, or tofu chunks and use veggie broth instead of chicken broth. You can make this dish your own while staying true to the roots of pollo guisado.
How To Make Ahead And Store
Leftovers can be stored in an airtight container for up to 4 days. Reheat on the stove by warming it up in a pot until it simmers. Like most stews, this guisado tastes even better the next day, so keep those leftovers handy and feel free to freshen them up with new toppings or sides, like freshly baked bread.
Serving Suggestions
Other than a good slice of crusty bread, there are some other lovely options you could dip in this stew and serve as a side. A vegan twist on the Southern comfort classic, cornbread with applesauce, makes a nice pairing to this hearty meal. And for a more traditional flavor combo, try Air-Fryer Plantains—a healthier alternative to deep-fried. Additionally, you could serve this stew over some Cilantro-Lime Cauliflower Rice and top it with avocado and a dash of black pepper.
Ingredients
- 2 pounds boneless, skinless chicken thighs cut into chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 bay leaves
- 8 ounces tomato sauce
- 2 cups low-sodium chicken broth
- 1 large carrot sliced
- 1 large potato peeled and cubed
- 1/4 cup pitted green olives sliced
- 1/4 cup fresh cilantro chopped (for garnish)
Instructions
- Season the chicken with salt and pepper.
- In a large pot, heat olive oil over medium heat and brown the chicken on all sides, then remove and set aside.
- In the same pot, sauté onions, bell peppers, and garlic until softened.
- Stir in oregano, cumin, and bay leaves, cooking for another minute.
- Add tomato sauce and chicken broth, then return the chicken to the pot.
- Bring to a simmer, then add carrots and potatoes, and cook covered for 30 minutes.
- Uncover, add olives, and simmer for an additional 15 minutes, or until the stew thickens and vegetables are tender.
- Remove the bay leaves, garnish with cilantro, and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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