Panamanian Pollo Guisado (Easy One Pot Chicken Stew)
Pollo guisado is a traditional dish in Panama, and it’s something I grew up eating all the time. I never actually learned how to make it when I was little, I just remember watching my abuelita cook it without measuring anything, the way she always did. Another childhood favorite is Panamanian Caldo De Pollo, it’s pure comfort in a bowl.
Panamanian pollo guisado is one of those meals I looked forward to every time. My mom would serve it with coconut rice or white rice, sometimes with plátano frito or patacones, and it didn’t really matter how it was served, it was always good. I also remember it being at a lot of family parties, usually alongside potato salad, and I would always spoon that sauce right over it. It’s still one of my favorite ways to eat it.
Now it’s one of the first dishes I make when someone asks for something Panamanian. I usually serve it with coconut rice, and it’s surprisingly picky-eater approved. My kids love it, and as long as they don’t notice the cilantro, they’ll eat it without a problem.me.
Why You’ll Love This Panamanian-Style Pollo Guisado
This is one of those meals that doesn’t feel complicated but still tastes like you put in the effort. The chicken simmers until it’s really tender, and the sauce thickens into something rich without needing much from you.
It’s also very forgiving. You can let it go a little longer, adjust as you go, and it still turns out the way it should. It’s the kind of dinner that works on a regular weeknight but fills the kitchen with that familiar, slow-cooked smell while it’s on the stove
Ingredients You’ll Need
- 4 drumsticks & 4 bone-in, skin-on chicken thighs
- 2 tsp olive oil or avocado oil
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp adobo seasoning
- 1 onion, diced
- 2–3 Roma tomatoes, chopped or 1 cup grape tomatoes
- 2 garlic cloves, minced
- salt to taste
- 3 tbsp tomato paste
- 1 tbsp soy sauce
- 1 packet sazon
- 2 cups water mixed with 2 tsp Better Than Bouillon chicken
- 1 red bell pepper, sliced
- 1 tbsp ketchup
- handful chopped cilantro
- 1/2 cup manzanilla olives
Step-by-Step Instructions
- Season the chicken with adobo, oregano, garlic powder, and onion powder.
- Heat oil in a large skillet over medium heat. Place the chicken skin side down and let it cook without moving until the skin turns golden and the fat renders. Flip and cook the other side until lightly browned, then remove and set aside.
- In the same pan, cook the diced onion until softened. Add the garlic and cook briefly until fragrant.
- Stir in the tomato paste, sazon, soy sauce, and a pinch of salt. Let it cook for a couple of minutes so the tomato paste darkens slightly and builds flavor.
- Return the chicken to the pan. Pour in the broth and add the sliced red bell pepper.
- Bring to a gentle simmer. Partially cover and cook for 35–45 minutes until the chicken is tender and the sauce has reduced.
- Stir in the ketchup, cilantro, and olives. Let it simmer uncovered for a few minutes until the sauce settles.
Cooking Tips
- Let the chicken sear without moving it so it develops color and flavor.
- Cooking the tomato paste before adding liquid deepens the sauce.
- If the sauce reduces too quickly, add a splash of water and keep it simmering.
- Bone-in chicken gives the best texture and flavor.
- This dish tastes even better the next day once everything settles.
Substitutions and Variations
To make this Panamanian Pollo guisado you can use all drumsticks or all thighs depending on what you have. Boneless chicken works well here or you could also use steak!
If you don’t have fresh tomatoes, canned diced tomatoes can be used. The olives can be reduced or skipped if you prefer a softer flavor, but they do add a subtle saltiness that balances the dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
Final Thoughts
This is one of those dishes that I keep coming back to. It’s simple, it’s comforting, and it’s tied to a lot of memories for me.
If you make it, don’t skip the manzanilla olives. They’re what give the dish that salty balance that makes everything come together, and it just won’t taste the same without them.
It’s an easy recipe that you can let simmer while you go about your day, and it always turns out the way you need it to. It’s one of those meals that feels familiar the second you sit down to eat it. I you are wanting something lighter, try my crispy pasta salad.
Panamanian-Style Pollo Guisado (Easy One Pot Chicken Stew)
Ingredients
- 8 chicken thighs or legs skin-on and bone in
- 2 tsp olive oil or avocado oil
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp adobo seasoning
- 1 onion diced
- 2 –3 Roma tomatoes chopped or 1 cup grape tomatoes
- 2 garlic cloves minced
- salt to taste
- 3 tbsp tomato paste
- 1 tbsp soy sauce
- 1 packet sazon
- 2 tso Better Than Bouillon chicken
- 2 cups water
- 1 red bell pepper sliced
- 1 tbsp ketchup
- handful chopped cilantro
- 1/2 cup manzanilla olives
Instructions
- Season the chicken with adobo, oregano, garlic powder, and onion powder.
- Heat oil in a large pan over medium heat. Add chicken skin side down and cook 5–7 minutes until golden. Flip and cook another 4–5 minutes. Remove and set aside. Chicken will not be fully cooked yet.
- In the same pan, cook diced onion for 4–5 minutes until softened. Add garlic and cook 30 seconds.
- Stir in tomato paste, sazon, soy sauce, and a pinch of salt. Cook for 2 minutes.
- Return chicken to the pan. Pour in broth and add sliced bell pepper.
- Bring to a simmer. Partially cover and cook 35–45 minutes until chicken is tender and sauce thickens.
- Stir in ketchup, cilantro, and olives. Simmer uncovered 5 minutes, taste and adjust salt. Serve and enjoy!
