Guisado de pollo (estofado de pollo or chicken stew) is a dish made by slow-cooking chicken in a flavorful sauce.
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It's a versatile recipe found in many cuisines-especially Latin American and Spanish-and is typically served with white rice or other simple side dishes.
This guisado de pollo recipe is a Mexican-inspired version made by simmering tender shredded chicken in a rich red chile sauce.
It's specifically designed to work as a flavorful filling for Mexican tamales, but it's also perfect for empanadas, sopes, tacos, and other classic Mexican dishes.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Whole chicken: Using a whole chicken adds deeper flavor to the broth and keeps the shredded meat juicy and tender for the filling.You can substitute with rotisserie chicken, but the flavor will be different since the homemade broth is a key part of what builds the sauce. If using rotisserie, replace the broth with low-sodium chicken stock.
- Onion & garlic: Build savory depth and form the aromatic base of both the broth and sauce.
- Bay leaves: Add a subtle herbal note that seasons the broth from within.
- Thyme: Provides an earthy, aromatic layer that pairs well with chicken.
- Salt: Enhances and brings out the natural flavors.
- Guajillo chiles: Give the sauce its classic red color and mild, slightly sweet chile flavor.
- Ancho chile: Adds richness, sweetness, and deeper chile notes to the blend.
- Morita chiles: Bring smoky heat and a more robust, complex flavor.
- Tomatillos: Add acidity and brightness to balance the dried chiles; they can be substituted with Roma tomatoes if needed.
- Cumin & cloves: Provide a warm, aromatic hint that enhances the sauce.
- Knorr Chicken bouillon or salt: Boosts seasoning and strengthens the savory flavor of the sauce.
How to Make Guisado de Pollo
Note: Full instructions are provided in the recipe card below.
- Cook the Chicken: Place the hot water in a large pot and add the chicken pieces (drumsticks, thighs, wings) and salt. Bring to a gentle boil and skim off any foam.
Add the onion with the root attached, garlic cloves, thyme, and bay leaves. Reduce the heat to medium-low, partially cover, and simmer for 25 minutes.
Add the chicken breast and cook for 20 minutes more, until tender and juicy. Turn off the heat and let the chicken cool in the broth. Remove the chicken, discard the skin, shred the meat, and reserve 2 cups of broth for the sauces. - Prepare the Chiles: Clean the guajillo chiles with a damp paper towel and remove the seeds. Clean and seed the ancho chile(s). Leave the morita chiles whole.
Place the morita, guajillo, and ancho chiles in a pot of hot water and bring to a boil. Add the tomatillos and cook until they change color; remove them before they burst. Turn off the heat and let the chiles fully hydrate and soften. - Blend the Red Chile Sauce: Transfer the hydrated morita, guajillo, and ancho chiles to a blender. Add 1½ cups of the reserved chicken broth and blend until smooth. Strain the mixture to remove any solids.
- Blend the Tomatillo Sauce: Rinse the blender jar. Add the tomatillos, onion, garlic, cumin, cloves, and ½ cup of chicken broth. Blend until completely smooth.
- Cook the Sauces: Heat oil in a large skillet. Add the tomatillo sauce and cook over medium heat for 7 to 8 minutes. Stir in the red chile sauce and season with chicken bouillon or salt. Simmer over medium to medium-low heat for 15 minutes.
- Combine the Chicken and Sauce: Add the shredded chicken to the simmering sauce and cook for a few minutes until fully coated and heated through. Taste and adjust seasoning if needed. Let the mixture cool before using it as a filling.
Hint: If using this relleno de pollo as a tamal filling, make sure the filling is seasoned a bit more than usual. Once it's wrapped in masa and steamed, it will lose some of its saltiness.
Storage, Make Ahead, & Freezing
Storage: Store the cooked relleno de pollo in an airtight container in the refrigerator for up to 4 days. Make sure it cools completely before storing.
Make Ahead: This filling is perfect for making ahead. Cook it 1-2 days before assembling your tamales-the flavor actually improves as it rests. Warm it gently on the stove before using, adding a splash of broth or water if needed to loosen the sauce.
Freezing: This filling is best when used fresh, but it can be frozen if needed. Let it cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stove over low heat, adding a splash of broth or water to restore the right consistency.
Camila's Tips & Variations
- Toast the chiles well: Properly toasting the ancho and guajillo chiles gives the sauce a deeper, richer flavor. If they smell fragrant, they're ready-don't let them burn.
- Shredding Tip: Shred the chicken while it's slightly warm so it pulls apart easily and absorbs the sauce better.
- Filling Consistency: If the filling becomes too thick, loosen it with a splash of warm chicken broth or water; it should be saucy but not runny.
- Versatile: You can use this relleno de pollo in Mexican empanadas, tamales, sopes, or any Mexican dish that calls for a flavorful shredded chicken filling.
Frequently Asked Questions
How do I keep the filling from getting too dry inside the tamal?
Make sure the mixture is saucy but not watery. If it thickens while cooling, add a splash of warm broth to loosen it before assembling the tamales.
What if I don't have morita chiles?
You can substitute chipotle chiles in adobo for a similar smoky flavor, or simply omit them if you prefer a milder filling.
Can I use rotisserie chicken?
Yes, but the flavor will be different since the broth from cooking the chicken is part of what builds the sauce. If using rotisserie, replace the broth with low-sodium chicken stock.
Is the filling spicy?
It has a mild to medium heat from the morita chiles. Reduce the moritas for a mild version or add more for extra heat.
What else can I use this filling for besides tamales?
It's great for empanadas, sopes, tacos, tostadas, quesadillas, burritos, and any dish that calls for a flavorful shredded chicken filling.
❤️ Love this guisado de pollo para tamales recipe?
Then check out our delicious Chicken Filling Two Ways recipe-we're sure you'll love it too.
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Recipe
Guisado de Pollo
Equipment
- Strainer or fine-mesh sieve
Ingredients
For the Chicken
- 1 (4- to 5-pound) whole chicken, excess fat trimmed and cut into 8 pieces
- 1 onion , halved
- 5 garlic cloves , smashed and peeled
- 3 bay leaves
- 1 sprig of thyme
- 2 teaspoons kosher salt
- 3 ½ quarts water
For the Sauce
- 7 guajillo chiles (cleaned with a damp paper towel and seeds removed)
- 1 ancho chile (or 2 small ones; cleaned and seeded)
- 8-10 Morita chiles (used as-is, unseeded)
- 1 medium onion, peeled and roughly chooped
- 6 garlic cloves, peeled and roughly chooped
- 4 Tomatillos, husk and stems removed, rinse well or Roma tomatoes
- 2 whole cloves or ½ teaspoon ground cloves
- ⅛ teaspoon cumin seeds or ¼ ground cumin
- Knorr granulated chicken bouillon or kosher salt , as needed
- Hot water
- Chicken broth
- 3 tablespoons extra-virgin olive oil, vegetable oil or lard
Instructions
Cook the Chicken
- Place the hot water in a large pot. Add the chicken pieces (drumsticks, thighs, wings) and salt. Bring to a gentle boil and skim off any foam on the surface.
- Add the onion with the root attached, the garlic cloves, thyme, and bay leaves. Reduce the heat to medium-low and partially cover the pot. Simmer for 25 minutes.
- Add the chicken breast and cook for 20 minutes more, until cooked through but still juicy. Turn off the heat and let the chicken cool in the broth. Remove the chicken, discard the skin, and shred the meat-reserve 2 cups of broth for the sauces.
Prepare the Chiles
- Clean the guajillo chiles with a damp paper towel and remove the seeds. Clean and seed the ancho chile(s). Leave the morita chiles whole. Place the morita, guajillo, and ancho chiles in a pot of hot water and bring to a boil. Add the tomatillos and cook until they change color; remove them before they burst. Turn off the heat and let the chiles fully hydrate and soften.
Blend the Red Chile Sauce
- Place the hydrated morita, guajillo, and ancho chiles in a blender. Add 1-½ cups of the reserved chicken broth and blend until smooth. Strain the mixture to remove any solids.
Blend the Tomatillo Sauce
- Rinse the blender jar. Add the tomatillos, onion, garlic, cumin, cloves, and a ½ cup of chicken broth. Blend until perfectly smooth.
Cook the Sauces
- Heat oil in a large skillet. Add the tomatillo sauce and cook over medium heat for 7 to 8 minutes. Stir in the red chile sauce-season with chicken bouillon (or salt). Simmer the combined sauce over medium to medium-low heat for 15 minutes.
Combine the Chicken and Sauce
- Add the shredded chicken to the simmering sauce. Cook for a few minutes until the chicken is heated through and fully coated in the sauce. Taste and adjust the seasoning if needed. Allow the mixture to cool before using it as a filling for tamales.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
