Panamanian-Style Pollo Guisado (Easy One Pot Chicken Stew)
A simple Panamanian-style pollo guisado made with tender chicken simmered in a rich tomato-based sauce with peppers and olives. An easy one pot, family-friendly dinner that’s perfect for any night of the week.
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!