International Recipes and Cooking Around the World

Pollo Guisado

Pollo Guisado Recipe (Dominican, Puerto Rican stewed chicken)

(Dominican, Puerto Rican stewed chicken)

Average: 2.1 (99 votes)

This delicious dish of chicken stewed with vegetables is an indispensable part of Dominican cooking. Along with arroz con habichuelas (red beans and rice) and a side salad, pollo guisado makes up a patriotic lunch called la bandera, or "the Dominican flag." Even so, Puerto Ricans are fans of pollo guisado too.

4 to 6 servings

  • Chicken, cut into serving pieces -- 2 to 3 pounds
  • Salt and pepper -- to season
  • Oil -- 3 tablespoons
  • Onion, finely chopped -- 1
  • Bell pepper, finely chopped -- 1
  • Garlic, minced -- 3 to 4 cloves
  • Tomatoes, seeded and chopped -- 2 cups
  • Cilantro, chopped -- 1/4 cup
  • Oregano -- 2 teaspoons
  • Bay Leaves -- 2
  • Chicken stock or water -- 2 cups
  • Salt and pepper -- to season
  • Potatoes, cut into chunks -- 2


  1. Rinse the chicken pieces, pat them dry and season with salt and pepper. Heat the oil in a large pot over medium-high flame and brown the chicken, a few pieces at a time, on both sides. Set aside.
  2. Add the onion, bell pepper and garlic to the pot and saute until the onion softens and turns translucent, 3 to 4 minutes. Stir in the tomatoes, cilantro, oregano and bay leaves and cook for another 2 to 3 minutes to reduce the liquid somewhat.
  3. Return the chicken pieces to the pot and add the chicken stock or water, salt and pepper. Bring to a boil, then reduce heat to medium-low, cover loosely and simmer for 20 to 30 minutes. Add more stock or water if necessary.
  4. Add the potatoes and simmer for another 15 to 20 minutes, or until the potatoes are cooked through and tender.
  5. Adjust seasoning and serve with arroz con habichuelas and a side salad.


  • Carne de Res Guisada: Substitute 2 pounds stewing beef for the chicken. Simmer the beef for 1 to 1 1/2 hours, or until it gets tender, before adding the potatoes.
  • You can use boneless, skinless chicken breast or thighs cut into chunks if you prefer.
  • Many cooks marinate the chicken in the onion, bell pepper, garlic, tomatoes, oregano and bay leaves overnight to give it added flavor. Remove the chicken from its marinade before browning. Then add all the marinade ingredients at once and cook for about 5 minutes before adding back the chicken and the stock or water.
  • Other possible additions to the stew include chopped carrots, green olives, peas, chopped ham, a teaspoon or two of sazón, or a big pinch of saffron.
  • Some recipes call for the addition of 1 tablespoon vinegar and 2 teaspoons of sugar to give the sauce a light sweet-sour flavor.


The Dominicans would love to take credit for this recipe, except they're missing the one spice ( and a few other things) that makes it such an exceptional Puerto Rican dish. As published this recipe looks bland.


I am CentralAmerican and we cook this dish with the same ingredients and procedures.

Whatever Que Viva Mexico!!! LOL!

Billy, Dominicans are not comparing this well known popular recipe to the "Puerto Rican" version of pollo guisado. Fair to state no particular country or people invented this dish, there are many variations depending on the region. I very much favor my "bandera" as you favor yours. Que viva los HISPANOS!

if you really think about it every country makes this same dish their own way, Dominican people just mastered it ;)

Agree, Dominicans r always stealing our receipt & always tryin to get credit 4 it. In everything we do they r always copying us. But before they publish something make sure ur publishing the facts.

Is it such a big deal when all anyone really cares about is, was this a good meal or what!? This is why I have always said"who needs gringos or anyone else to hate on us when we hate SO MUCH amongst ourselves!?" DIABLO....

Jeez, is anyone really trying to "take credit" for a chicken dish with spices??
Puerto Ricans need to stop saying things are being 'stolen' from them and realize they have NOTHING to take, as they don't even own themselves.

I am detecting some animosity. Listen my latin brother, tone it down. I can't believ e you are trying to start something over nothing. Just use the recipe and enjoy. Boricua o Dominicana todos somos latinos, verdad? We both have the same roots, taino, spanish.

I just can't believe how hostile some people can get over simple subject matters. But you're right, it doesn't matter which latin country we're from, we are all latinos and we should be proud and not try to tear each other to shreds! You made a good point!!

Puerto Rico has always been attacked by the neighboring islands that are in the Caribe due to our long lasting affiliation to the USA. The truth of the matter is that from that small island many giants have risen. Our flag, music, food etc have been probably been assimilated from other Latin countries. However, the truth stands. That we have made them our own. So, lets stop hating and appreciating our contributions from "The Isla Del Encanto" that so many foreigners benefit from.

Dominicans are the watered down versions of what it means to be Latin, this includes their tasteless foods!


People please lighten up! I stopped by here for an authentic Spanish, 'Pollo Guisado' recipe, as where I come from we do NOT make it as it is done in the Caribbean. But I have to say that I am so disappointed, not at the recipe but at the absurd comments, are we in the ghetto here?? Use it or just move on. what is the gosh darn complex??

I was looking around for something to make for dinner that would be tasty and hit the spot. This recipe satisfied both those demands spectacularly! My roommate couldn't stop remarking on how amazing this smelled while it was cooking. And let me tell you it tasted just as good! The only variations I made were first, I marinated the chicken in garlic, green pepper, onion, cilantro, olive oil, salt and pepper that I ran through the food processor. I later added some of this mixture to the pot while I was cooking the peppers, onion and garlic. Also I used chicken thighs and legs instead of a whole chicken cut up. I'm not really a chicken breast kinda guy. This didn't seem to hurt the recipe any. I think when I make it again I'll substitue carrots for potatoes. I love eating pollo guisado with rice and beans and I found the combo of potatoes and rice a little heavy. I haven't made something I've enjoyed this much in quite a while! I'm going to move on to your chicken and rice recipe next. Thanks so much!

Good recipe i love dominican cooking and this recipe may be dominican but pollo guisado is a latin american dish it would be hard to trace its origin with proof and not just heresay

the recipe is great. ya'll need to stop this hating on each other nonsense, it's ridiculous. i go to a school where there are so few latinos we have no choice but to stick together.

true, i feel like my dad (who's dominican) uses more spices or whatever but this isn't too bad for a non-latino cook to make. i swear hispanics just "feel" how the food is lol ... no measurements or anything.

I am a beginner cook and never in a million years would I think this was so easy to make. On top of that it's amazing taste! I couldn't be happier. Thank you so much for the recipe :)
*kitchen smells so good while your cooking too!