Pollo a la Jardinera always reminds me of big family meals where everyone gathered around the table — plates filled, tortillas stacked high, and conversations overlapping in the best way. It’s the kind of dish that stretches beautifully to feed a crowd, with tender chicken and vegetables soaking up all that rich broth. Meals like this weren’t fancy, but they were full of love, laughter, and seconds (sometimes thirds). That’s the magic of simple, home-cooked food — it brings everyone together.
Pollo a la Jardinera, or Garden Chicken, gets its beautiful name from the abundance of vegetables traditionally used in the dish — the kind you would gather straight from the garden. It’s a humble, comforting stew filled with tender chicken, potatoes, peppers, tomatoes, and simple seasonings that come together in the most flavorful way.
Even though its roots are inspired by garden-grown ingredients, this is a recipe you can make all year round. Whether you’re using summer produce from your backyard or vegetables from your local market, it always delivers that same cozy, home-cooked feeling.
It’s hearty, colorful, and the kind of meal that feels both nourishing and nostalgic — simple ingredients, big flavor, and comfort in every bite.
What you need to make Pollo a la Jardinera
Chicken: I always like to use thighs and drumsticks for this recipe, as they are much more flavorful than chicken breast.
Tomato Paste
Fresh Vegetables: Onion, garlic, bell peppers, tomatoes, and potatoes. You can also use zucchini or mushrooms—whatever is available.
Peas and Carrots: If using frozen, add them at the end. If using fresh, add them along with the other vegetables.
Bay Leaves
Chicken Stock
Helpful Tips and Tricks
- Brown the chicken well. Don’t rush this step — getting a deep golden color adds so much flavor to the final dish.
- Cut the potatoes evenly so they cook at the same rate and don’t turn mushy.
- Deglaze the pan properly. Scrape up those browned bits after adding the broth — that’s where the flavor lives.
- Simmer gently, not rapidly. A low, steady simmer keeps the chicken tender.
- Taste before serving. Adjust salt at the end once everything has cooked down.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The flavor actually deepens the next day, making it even better!
- Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of broth if needed.
- This dish also freezes well for up to 3 months. Let it cool completely before freezing, and thaw overnight in the refrigerator before reheating.
Pollo a la Jardinera (Garden Chicken)
Ingredients
- • 2 tablespoons cooking oil
- • 2 pounds bone-in, skinless chicken pieces
- • Salt and pepper, to taste
- • ½ white onion, thinly sliced
- • 2 cloves garlic, minced
- • 1 teaspoon tomato paste
- • 2 Roma tomatoes, diced
- • 1 red bell pepper, diced
- • 1 white potato, cubed
- • 1 cup frozen peas and carrots
- • 1 ½ cups chicken stock, divided
- • 2 bay leaves
- • ½ teaspoon of dried oregano
Instructions
- Place a large skillet or Dutch oven over medium-high heat. Add the cooking oil.
- While the pan is heating, generously season the chicken pieces with salt and pepper.
- Place the chicken in the hot skillet and brown on all sides, about 5–10 minutes. Remove the chicken from the skillet and set aside on a plate.
- Turn the heat to low, and in the same skillet, add the sliced onion and minced garlic. Cook until the onion becomes translucent.
- Stir in the tomato paste and cook for about 1 minute. Deglaze the pan with ½ cup of the chicken stock, scraping up any browned bits from the bottom.
- Add the diced tomatoes, bell pepper, and cubed potato. Season lightly with salt and pepper and cook for a couple of minutes.
- Pour in the remaining chicken stock and add the bay leaves and dried oregano.
- Return the chicken to the pan and stir in the frozen peas and carrots.
- Bring to a gentle simmer, cover, and cook for about 40 minutes, or until the chicken is tender and fully cooked through.
- Enjoy!
