Pollo Guisado (Mexican Chicken Stew) with Cilantro Rice

A cozy and reliable dish to savor

What is Pollo Guisado?

Pollo guisado is seasoned chicken slowly cooked in a flavorful sauce, essentially a Mexican chicken stew.
The sauce can vary widely: from tomatillo (green), to salsa roja (red), or something in between. Even within the same sauce, the flavor changes depending on the chile (peppers) you use, how you cook the tomatoes, and what vegetables you add.

Potatoes are my go-to, but carrots, squash, corn — anything you love — works beautifully. That’s the beauty of pollo guisado: there is no single version. The differences come down to country, region, and personal taste — and they’re all delicious.

I love making this on Sundays so I have something comforting to reheat on Monday. It makes starting the week feel easier, warmer, and a little more cared for. It just perfect during cold weather.

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Serves: 4-6

When to Make:
Weeknights, Sundays, rainy afternoons, or when you need something grounding.

Serve with: Warm tortillas, frijoles de la olla, and cilantro rice (included below)

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Ingredients

For the Chicken

• 2 lbs. bone-in chicken pieces (thighs, drumsticks, or mixed)

• Salt, to taste

• Freshly ground black pepper

• 1–2 tbsp neutral oil (vegetable or avocado)

For the Guiso

• 1/4 piece of a white onion

• 2 cloves garlic, minced

• 1.5 pounds (700 grams) of Roma tomatoes

• 3 cups chicken broth (homemade if possible)

• 1/2 tsp dried oregano (Mexican oregano preferred)

• 1/4 tsp ground cumin

• 1 tbsp Knorr Tomato Bouillon (this is my salt)

• 1 pound (500 grams) of potatoes, peeled and cut into chunks

• 1 small jalapeño or serrano

• Chopped cilantro, for finishing

For the Cilantro Rice

• 1 cup of rice

• 1/4 piece of a white onion

• 1 cloves garlic

• 1 cup of Cilantro

• 2 cups chicken broth (homemade if possible)

• 1 tsp Knorr Chicken Bouillon (this is my salt)

• Chopped cilantro, for finishing

This is one of those recipes I can’t get enough. I make it at least twice a month.

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Method

1. Season the chicken
   Pat the chicken dry and season generously with salt and pepper on all sides.

   

2. Brown the chicken
   Heat oil in a heavy pot or Dutch oven over medium-high heat.
   Brown the chicken in batches until golden on both sides.
   Remove and set aside — it does not need to be cooked through.

   

3. Prep your vegetables

   While the chicken is browning, peel and cut the potatoes.

   

4. Make the sauce

   • Option 1 (Deeper flavor, Smoky): In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1.5 pounds (700 grams) of tomatoes, 1/4 piece of a white onion, 1 jalapeño pepper, and 2 garlic cloves. Let everything char slightly — this builds depth. Transfer everything to your blender, add 1 tbsp of Knorr Tomato Bouillon, 3 cups of chicken broth, 1/2 tsp Mexican oregano, 1/4 tsp ground cumin and blend until smooth and set aside.

   • Option 2 (Bright flavor): Add 1.5 pounds (700 grams) of tomatoes to the blender along with 1/4 piece of a white onion, 1 jalapeño pepper, 2 garlic cloves, 1 tbsp of Knorr Tomato Bouillon, 3 cups of chicken broth, 1/2 tsp Mexican oregano, 1/4 tsp ground cumin. Blend until smooth and set aside.

   Note: I use Knorr Tomato Bouillon as my salt. Start with 1 tbsp, blend, taste, and adjust if needed.

   

5. Deglaze the Pot
   Pour the blended sauce into the pot you used to brown the chicken.
   Scrape up all the flavorful bits and cook the sauce over medium-low heat for 5–7 minutes.

   

6. Simmer the Guiso
   Return chicken (and juices) to the pot. Add potatoes.
   Ideally, the sauce should come halfway up the chicken — but honestly, I don’t stress about this. I cook this in large batches so I don’t worry about this part much.
   I love extra sauce. Sometimes I eat just the potatoes, rice, and sauce with no chicken at all.

   

7. Slow Cook
   Bring to a gentle simmer, cover, and cook on low for 30–40 minutes, until:

   • Chicken is tender and pulling from the bone

   • Potatoes are soft

   • Sauce has thickened naturally

   Note: Because we’re using skin-on chicken, some fat will rise to the top. I usually skim this off once the stew is done.

8. Cilantro Rice

   While the guisado simmers, start the rice.

   

   Blend together:

   • 1 cup of cilantro, 1/4 piece of a white onion, 1 garlic clove, 1 tsp of Knorr chicken bouillon and 2 cups of chicken broth.

   • I like to strain this blended liquid

     

   Cook the rinsed rice using this blended liquid:

   • Rice cooker: Use as you normally would (I use a rice cooker)

   • Stovetop: Bring to a boil, cover, reduce heat, and cook until tender

   Fluff with a fork and finish with chopped cilantro. The cilantro flavor is suttle.

9. Finish & taste
   Taste and adjust salt.
   Sprinkle with chopped cilantro just before serving.

   

10. Serve
    Spoon cilantro rice onto plates, top with glazed chicken, and drizzle with extra sauce.

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Kitchen Notes

• If the sauce gets too thick, add a splash of broth or water.

• This tastes even better the next day.

• Leftovers make incredible tacos or tostadas.

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A Winter Table

Excited for Citrus season. If you need to know anything about me is I love citrus. So here is a Roasted Fennel & Orange Salad I love to come back to every year.

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A Note from Lily

This is one of those recipes I make when I want to feel steady again.

It’s not flashy, and it’s not trying to impress — it’s just good, honest food that holds up over a few days and somehow tastes even better each time you reheat it. The kind of dish that waits for you patiently while life keeps moving.

I hope you make this your own. Add more potatoes. Change the chile. Let the sauce be as brothy or as thick as you like. Eat it slowly, or standing at the counter, or straight from the pot the next day.

If this recipe finds a place in your kitchen, I’d love to know.
Thank you for cooking alongside me — it means more than I can say.

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🌿 Want more recipes?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, and weekly inspiration.

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Question:

I am wondering when you are reading through the recipe do you like for the ingredients quantities to be given to you within the Method as well? that way you don’t have to scroll back tot he Ingredients section. Let me know

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