This Venezuelan pollo guisado is a staple recipe in my family. I can say that my grandmother makes a big pot of pollo guisado every week.
This is a classic Venezuelan style stew, but you can change the chicken with meat and even vegetables.
In Venezuela, every “guiso” has 3 key ingredients: tomato, garlic and Worcestershire sauce. This is the flavor triad for many Venezuelan recipes.
These three apparently simple elements work so well together and they create a distinct and rich stew.
You can make this chicken stew with or without potatoes and carrot, that is up to your preferences. If you don’t add potatoes you can cook some rice as a side dish and it will work great with the pollo guisado sauce.
In my case, I like to use potatoes and carrots because I can have a complete meal in just one pot. I only add some avocado — crazy avocado lady here — and my lunch is ready to eat.
Another great point with this recipe is that you can easily prep meal this stew and reheat it in your work. It will be as juicy and delicious as day one.
Also, you can eat it with arepas and you will have a 100% Venezuelan meal. This is by far my favorite way of eating pollo guisado.
Because I cook this chicken stew over low heat the meat just falls off the bone with ease.
You can use an entire chicken or just chicken legs as I do. The only part I don’t recommend is the breast because it can end up being too dry for a stew. If you use chicken legs just make sure that you take off the skin before cooking the chicken.
I really hope you enjoy this Venezuelan recipe and I see you in the next one!
- 5-7 chicken legs or thighs
- 1 onion cut into dices
- 2 garlic cloves minced
- 300 gr white potatoes
- 150 gr carrot
- 1 can of tomatoes 320 gr
- ¼ cup chicken broth
- 1 tbsp olive oil
- 4-7 olives cut in slices
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- 1 tsp garlic powder
- 1 bay leaf
- salt and pepper
In a big pot or a dutch oven heat the olive oil and sear the chicken seasoned with salt and pepper. When the chicken is golden remove it from the pot.
Toss the onion and the garlic and cook for a couple minutes. Crush the canned tomatoes and pour them into the pot.
Incorporate the chicken and toss the potatoes and the carrots (cut into dices or complete if they are small). Pour the chicken broth and season with the Worcestershire sauce, thyme, the sliced olives, garlic powder, bay leaf, and salt and pepper, if needed. Simmer for 40 minutes over low heat and cover with the lid.
Take the lid out and cook over medium heat for 10 minutes until the sauce is reduced. Take the bay leaf out and serve.
Owner and Food blogger on The Cookware Geek. She loves cooking, baking, traveling, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin-star chef in your kitchen.