Spanish Chicken Stew: Pollo Guisado Recipe

Spanish chicken stew, often called pollo guisado, is a home-style braise of chicken simmered with vegetables, paprika, and a savory tomato broth. This version adds potatoes, Spanish chorizo, and olives for a hearty one-pot meal; recipes vary across Spain and from family to family, so these ingredients are a flavorful combination rather than a single definitive formula.

Ingredients

2½ lb (1.1 kg) bone-in, skin-on chicken thighs, about 4 large or 6 smaller pieces
1 tsp (5 g) fine salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) olive oil
4 oz (115 g) Spanish-style cured chorizo, casing removed if needed, cut into ¼-inch (6 mm) pieces
1 medium yellow onion, about 1 cup chopped (150 g)
1 medium red bell pepper, about 1 cup chopped (150 g)
4 garlic cloves, finely chopped, about 1 tbsp (15 g)
1 tsp (2 g) sweet or smoked Spanish paprika
½ tsp (1 g) dried oregano
1 tbsp (15 g) tomato paste
1 can diced tomatoes, 14½ oz (411 g), with their juices
2 cups (475 ml) low-sodium chicken broth
1 bay leaf
1 lb (450 g) waxy potatoes, such as Yukon Gold, cut into 1-inch (2.5 cm) chunks
½ cup (60 g) pitted green olives, whole or halved
2 tbsp (8 g) chopped fresh flat-leaf parsley
1 tsp (5 ml) sherry vinegar or red wine vinegar, plus more to taste

Instructions

Prepare the ingredients, about 25 minutes. Pat the chicken dry with paper towels and season all over with about ¾ teaspoon of the salt and the black pepper. Chop the onion, pepper, garlic, and potatoes, and measure out the remaining ingredients. Keeping the potato pieces close to 1 inch helps them cook through during the simmer without falling apart.
Brown the chicken, 12 minutes. Heat the olive oil in a heavy 5- to 6-quart Dutch oven or deep, lidded pot over medium-high heat. Arrange the chicken skin-side down in a single layer, working in batches if necessary. Brown for 6 to 8 minutes on the skin side and 3 to 4 minutes on the other side. Transfer to a plate. The chicken does not need to be cooked through yet; it will finish in the stew. If the pot looks dry after browning, leave the rendered chicken fat in place rather than adding more oil.
Build the savory base, 8 minutes. Add the chorizo to the pot and cook for about 2 minutes, stirring, until it releases some of its red-orange fat. Add the onion and bell pepper and cook for 4 minutes, stirring and scraping up browned bits. Stir in the garlic, paprika, oregano, and tomato paste; cook for 2 minutes. Keep the garlic moving so it softens without scorching. Spanish cured chorizo is already seasoned and ready to eat, but cooking it briefly helps its smoky, garlicky flavor spread through the broth.
Add the broth and bring it to a simmer, about 5 minutes. Pour in the diced tomatoes and chicken broth, scraping the bottom of the pot to loosen any browned residue. Add the bay leaf and potatoes, then return the chicken and any juices on the plate to the pot, placing the pieces skin-side up where possible. The liquid should come partway up the chicken, not cover it completely. Bring to a gentle simmer over medium-high heat.
Simmer until tender, 35 minutes. Cover the pot partially, lower the heat, and maintain a gentle bubble; a hard boil can toughen the chicken and break up the potatoes. Turn the potatoes once if they are not mostly submerged. Simmer for about 35 minutes, until the potatoes are easily pierced with a knife and the chicken is tender. Check the thickest part of a thigh with a food thermometer without touching bone: USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, keep simmering and check again after a few minutes.
Finish and season, 5 minutes. Stir in the olives and simmer uncovered for 3 minutes. Remove the bay leaf, then stir in the parsley and vinegar. Taste the broth before adding the remaining salt, since both the chorizo and olives can be salty. For a thicker sauce, lift the chicken pieces onto a plate and simmer the broth uncovered for a few minutes; return the chicken to the pot before serving.

Tips

Use a steady, gentle simmer. Small bubbles around the edge are enough. If the broth boils vigorously, lower the heat and partially cover the pot; this helps the chicken stay tender and keeps the potatoes intact. A heavy pot is useful because it holds heat evenly, but a deep, sturdy saucepan with a lid works too.
Choose the right chorizo. Spanish cured chorizo is firm and seasoned with paprika, while Mexican chorizo is usually fresh, soft, and intended to be cooked before eating. If Spanish chorizo is hard to find, use a similar amount of smoked sausage and add a pinch of paprika; the stew will be less distinctly Spanish in flavor and may need a little extra seasoning. Do not use a sausage that is very spicy unless you want heat in the broth.
Keep the potato size consistent. Cut the pieces evenly so they finish at roughly the same time. Waxy potatoes hold their shape better than very starchy varieties. If using small new potatoes, halve or quarter them to about the same size rather than leaving some whole and others in small chunks.
Adjust the sauce at the end. The broth should be spoonable, not as thick as gravy. If it tastes flat, add a few drops more vinegar or a little salt; if it tastes too sharp, simmer it for a few more minutes. Add salt gradually because cured sausage, broth, and olives vary in saltiness.

Serving Suggestions

Serve the stew hot in shallow bowls, making sure each portion gets chicken, potatoes, olives, and plenty of broth. Crusty bread is especially useful for soaking up the tomato-and-paprika sauce. For a fuller meal, spoon it over white rice, though the potatoes make rice optional. A simple green salad with a sharp vinaigrette or a plate of lightly dressed greens makes a fresh contrast to the rich braising liquid.

For a relaxed dinner, put the pot on the table with extra chopped parsley and vinegar so everyone can adjust their bowl. If the chicken pieces are large, serve one or two per person depending on size, and ladle the vegetables and sauce around them. This stew is substantial, so a small appetizer or a piece of fruit afterward is usually enough to round out the meal.

Variations

Make it without chorizo: Leave it out and use 1 additional teaspoon (5 ml) of olive oil to soften the vegetables. Add an extra ¼ teaspoon (0.5 g) smoked paprika for some of the smoky depth, while recognizing that the finished stew will be less savory and less rich. Taste carefully for salt, since the chorizo normally seasons the broth.

Use boneless chicken: Boneless, skinless thighs work, though they will not make the broth as rich as bone-in pieces. Brown them briefly, then add them back after the broth and vegetables have simmered for about 10 minutes. Simmer until they reach 165°F (74°C) at the thickest point, checking with a thermometer; the cooking time will usually be shorter than for bone-in thighs.

Add other vegetables: A cup of sliced carrots can go in with the potatoes. Frozen peas are best stirred in during the final 5 minutes so they stay bright and do not turn mushy. For a version without potatoes, omit them and serve the stew with rice or bread; the broth will be thinner, so simmer it uncovered for a few minutes if you prefer it more concentrated.

Change the olives: Green olives give the broth a briny, assertive finish. Black olives can be used for a milder result, while capers add a sharper, saltier note. If using capers, start with 1 tablespoon (9 g), rinse them if they are heavily salted, and hold back on additional salt until the stew is finished.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The stew keeps for 3 to 4 days in the refrigerator. If storing a large amount, divide it into smaller containers so it cools more quickly; avoid leaving the covered pot on the counter for hours to cool.

Reheat only the portion you plan to serve. Warm it gently in a covered saucepan over medium-low heat, stirring the broth occasionally, until the chicken and sauce reach 165°F (74°C). Check with a food thermometer, especially when reheating a large piece of chicken. Add a splash of broth or water if the sauce has thickened in the refrigerator. You can also microwave an individual portion in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot.

For longer storage, freeze the stew in airtight, freezer-safe containers for up to 3 months for best quality. Thaw it in the refrigerator before reheating. Potatoes may become a little softer after freezing, but the broth and chicken remain suitable for reheating when handled safely. Do not leave leftovers at room temperature for extended storage.

Frequently Asked Questions

Can I make Spanish chicken stew ahead of time?
Yes. Make it a day ahead, cool and refrigerate it promptly, then reheat gently until it reaches 165°F (74°C). The flavors often blend as it rests, and the sauce may thicken overnight. Add a small splash of broth while reheating if needed, and taste again before serving because the olives and chorizo can become more noticeable.

Can I use chicken breasts instead of thighs?
You can, but breasts are leaner and can dry out if simmered for the full time used for bone-in thighs. Use large bone-in breasts if available, or add boneless breasts later in the cooking process and check them with a thermometer. Remove each piece as soon as its thickest part reaches 165°F (74°C), then return it to the pot briefly before serving.

Is Spanish chicken stew spicy?
This recipe is savory and gently smoky, not hot, provided you use sweet or smoked paprika and mild Spanish chorizo. Paprika is not automatically spicy. For extra heat, add a small pinch of crushed red pepper with the garlic; for a milder stew, choose a mild sausage and omit the pepper flakes.

What can I use if I do not have a Dutch oven?
Use a deep, heavy-bottomed pot or a wide saucepan with a tight-fitting lid, large enough to hold the chicken in a mostly single layer. A thin pot can develop hot spots, so lower the heat and stir the sauce carefully during the simmer. Avoid a shallow frying pan, which may not hold enough broth or allow the chicken and potatoes to cook evenly.

How do I know when the potatoes and chicken are done?
A small knife should slide easily into a potato piece, and the chicken should be tender but still hold together. Confirm poultry safety separately with a food thermometer in the thickest part of each large piece, avoiding the bone; it must reach 165°F (74°C). If the potatoes are ready before the chicken reaches temperature, continue simmering gently and check the chicken again rather than serving it undercooked.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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