Latin American & Caribbean · Lunch · Dinner
Pollo Guisado (Caribbean Braised Chicken Stew)
Pollo guisado
Tender chicken thighs slowly braised with peppers, onion, garlic and tomato until the sauce turns rich and glossy, with potatoes and carrots soaking up every bit of flavour. A lighter take on the comforting Dominican and Puerto Rican classic.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Serves
- 4
Calories come from: Carbs 32% · Fat 28% · Protein 40%
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Ingredients
For 4 servings- 800 g (about 8 thighs)boneless skinless chicken thighs, cut into large chunks
- 2 tbsp30 glime juice
- 4 cloves12 ggarlic, minced
- 1 tspdried oregano
- 1/2 tspground cumin
- 1/2 tspsalt
- 1/4 tspblack pepper
- 1 tbsp14 golive oil
- 1 medium150 gonion, diced
- 1 medium150 ggreen bell pepper, diced
- 1 medium150 gred bell pepper, diced
- 1/2 cup8 gfresh cilantro, chopped
- 1 tbsp16 gtomato paste
- 1 cup245 gno-salt-added tomato sauce
- 2 medium400 gpotatoes, peeled and cubed
- 2 medium120 gcarrots, sliced into thick rounds
- 10 large40 gpimento-stuffed green olives, halved
- 1 leafbay leaf
- 1 cup240 gwater
Steps
- 1
Place the chicken in a bowl with the lime juice, half the garlic, the oregano, cumin, salt and black pepper; toss well and leave to marinate for 15 minutes.
- 2
Heat the olive oil in a large heavy pot over medium-high heat.
- 3
Add the chicken pieces in a single layer, shaking off excess marinade, and brown for about 4 minutes per side; transfer to a plate.
- 4
Lower the heat to medium and add the onion, both bell peppers and remaining garlic; cook for 5 minutes until softened.
- 5
Stir in half the cilantro and the tomato paste and cook for 1 minute.
- 6
Pour in the tomato sauce and water, scraping up the browned bits from the bottom of the pot.
- 7
Return the chicken and any juices to the pot, then add the potatoes, carrots, olives and bay leaf.
- 8
Bring to a boil, then cover and simmer gently for 30 minutes, stirring occasionally.
- 9
Uncover and simmer 5 more minutes until the sauce thickens, the vegetables are tender and the chicken reaches 74 °C / 165 °F inside.
- 10
Remove the bay leaf, add an extra squeeze of lime if it needs brightening, and sprinkle with the remaining cilantro before serving.
Swaps, storage and make-ahead
Swaps
- Use boneless skinless chicken breast instead of thighs for a leaner stew, simmering it a little less so it stays juicy.
- Swap the potatoes for cubed butternut squash or chayote for a lighter, lower-starch version.
- Leave out the olives if you prefer a milder, less salty sauce, or use capers for a similar briny bite.
- Replace the chicken with two cans of drained chickpeas and add them in the last 15 minutes for a vegan stew.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. You can freeze it for up to 3 months, though the potatoes may turn a little grainy after thawing.
Make ahead
Chop the onion, peppers, carrots and garlic and store them covered in the fridge for up to a day, keeping the peeled potatoes in cold water. The whole stew can also be cooked a day ahead and reheated, which often deepens the flavour.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (595 g) | Per 100 g | |
|---|---|---|
| Calories | 435 kcal | 73 kcal |
| Protein | 44.2 g | 7.4 g |
| Carbohydrates | 34.6 g | 5.8 g |
| of which sugars | 9.2 g | 1.5 g |
| Fiber | 6.8 g | 1.1 g |
| Fat | 13.7 g | 2.3 g |
| of which saturated | 3.1 g | 0.5 g |
| Sodium | 688 mg | 116 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
