Pollo Guisado (Stew Chicken)

 

🥘 Pollo Guisado: Seasoned Chaos in a Pot

Let’s be real — if you’re here for exact measurements and fancy chef talk, you’re in the wrong kitchen. But if you’re here because your toddler is screaming in one ear, the baby just spit up on your shirt, and you still want dinner to taste like abuelita’s hugs? You’ve found your people.

This Pollo Guisado recipe is my go-to when I want comfort, flavor, and just a little kitchen therapy. It’s not fussy, it’s not precise, but it’s packed with love and bold flavor — and it forgives you when you don’t measure anything exactly.

🍗 What You’ll Need (Roughly… ish)

• 1 whole chicken, chopped (or whatever chicken you’ve got — no one’s checking)
• 2 tbsp sofrito (homemade is best, frozen works too — no shame)
• 1 cube frozen garlic puree
• 1 cube frozen cilantro puree
• 1 packet sazon (look for a healthier one if you like — annatto-based is great)
• 1 packet chicken bouillon
• 1 tsp sugar
• A swirl of olive oil
• 1 tsp oregano (molido or regular — whichever bottle you grab first)
• ½ tsp cumin
• ½ tsp paprika
• 1 spoonful of green olives (the salty kind your tia uses)
• 1½ tbsp adobo seasoning
• 3–4 fresh cilantro sprigs (yes, it seems like a lot — trust the process)
• ¼ cup water to mix up whatever seasoning clumps in the bowl
• 2 medium potatoes cut as desired ( put them in at the end when you’re close to done this way you don’t overcook them and they turn into mashed potatoes)

🔥 How to Make It (No Overthinking Allowed)

1. Heat oil + sugar: Drizzle some olive oil in your pot, toss in that teaspoon of sugar, and let it melt until it starts to caramelize. This gives the chicken that beautiful golden flavor coat. Fancy, huh?
2. Brown the chicken: Add your chicken to the pot and let it brown up a bit. You want a little color — not just boiled bird vibes.
3. Bring in the flavor: Stir in sofrito, garlic cube, and cilantro cube. Let your house start smelling like someone’s grandma just moved in.
4. Season like you mean it: Toss in the sazon, bouillon, oregano, cumin, paprika, adobo, and those olives. Don’t stress — eyeball it. You’re not on a cooking show.
5. Add cilantro sprigs: Yep, just throw them in whole. You can fish them out later or eat around them — we’re not fancy here.
6. Pour in the water: Mix any leftover seasoning with ¼ cup of water and pour it over everything. Stir, cover, and simmer until the chicken is tender and the sauce makes you want to dunk some rice in it.

👩‍🍳 Real Talk:

I don’t measure most things. I go by feeling, smell, memory, and vibes. The seasoning amounts above? Just a starting point. Go ‘til your heart’s content — but maybe don’t get wild with the salt, or you’ll regret it.

If your chicken tastes bland, add more seasoning. If it tastes like the ocean, drink water and maybe try again next time. It’s all part of the journey.

🍚 What to Serve It With:

• White rice (because duh)
• Fried plantains (if you’ve got time and sanity left)
• Avocado slices (fancy optional)
• A cold drink while the kids are distracted for 5 minutes