Pollo Guisado
Next Level “Chicken Soup for the Soul”
Table of Contents
As a hearty stew with claims in both the Caribbean and Latin America, this unique dish is a great way to introduce new culinary cultures into your home. Full of fresh herbs and veggies, warm spices, and succulent chicken chunks, this takes soulful chicken soup to a whole new level. What’s even better is that this recipe is affordable and easy to make, so it’s equally perfect for a busy weeknight or special dinner.
Just as this meal is diverse in where it comes from, so too are its ingredients and flavors. If you’re seeking to expand your palate, this is the perfect way to do it!
Is Pollo Guisado Healthy?
High in protein and fiber, this meal supports muscle recovery and digestion. The nourishing veggies pack a lot of vitamins and minerals as well. As a homemade stew, it has much less sodium than canned soup, and a whole lot more love too!
For vegetarians, chicken broth and chicken can be easily replaced with vegetable broth and tofu.
What is Guisado?
Guisado means “stew” in Spanish, and refers to the mouthwatering mingling of all the ingredients in a delicious broth. It’s slow-cooked to bring out the best flavors, yet it doesn’t take more than an hour in total. That being said, this recipe makes even better leftovers because it gives the ingredients more time to mix and sit.
What’s the difference between a stew and a soup? Simply put: a soup uses more liquid, while a stew is usually thicker or brinier.
INGREDIENTS
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 bay leaves
- 8 ounces tomato sauce
- 2 cups low-sodium chicken broth
- 1 large carrot, sliced
- 1 large potato, peeled and cubed
- 1/4 cup pitted green olives, sliced
- 1/4 cup fresh cilantro, chopped (for garnish)
INSTRUCTIONS
Season
Prepare and season chicken.
Sauté
Brown chicken, cook onions and peppers.
Simmer
Combine all ingredients and simmer until done.
Devour!
FAQs & Tips
Leftovers can be stored in a fridge-safe container for up to 4 days. Reheat on the stove by warming it up in a pot until it simmers. Like most stews, this guisado tastes even better the next day, so keep those leftovers handy and feel free to freshen them up with new toppings or sides, like freshly baked bread.
While this dish is already well-spiced, if you’re looking for a bit more of a kick, consider using 1/2 teaspoon of saffron and/or chili powder. Either spice will spice up the dish quite nicely and offer even more color to this hearty rainbow stew. You might also enjoy adding a few squeezes of fresh lime juice to your bowl for freshness and tang.
I recommend letting the chicken soak overnight in adobo sauce – a friendly combo of chili powder, garlic, vinegar, and herbs. When cooked and added to the stew, it will be even more flavorful, juicy, and tender. Flavoring food is a lot like making music… each ingredient is a certain note, and together the notes create harmony. So play with the possibilities, and enjoy!
Serving Suggestions
Other than a good crust of bread, here are some other lovely options you could dip in this stew and serve as a side…
A vegan twist on the Southern comfort classic, Cornbread with Applesauce makes a nice pairing to this hearty meal.
For a more traditional flavor combo, try Air Fryer Plantains – a healthy alternative to pan-fried.
Additionally, you could serve this stew over rice and top it with avocado and a dash of black pepper.
Pollo Guisado Recipe
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 bay leaves
- 8 ounces tomato sauce
- 2 cups low-sodium chicken broth
- 1 large carrot sliced
- 1 large potato peeled and cubed
- 1/4 cup pitted green olives sliced
- 1/4 cup fresh cilantro chopped (for garnish)
Instructions
- Season the chicken with salt and pepper.
- In a large pot, heat olive oil over medium heat and brown the chicken on all sides, then remove and set aside.
- In the same pot, sauté onions, bell peppers, and garlic until softened.
- Stir in oregano, cumin, and bay leaves, cooking for another minute.
- Add tomato sauce and chicken broth, then return the chicken to the pot.
- Bring to a simmer, add carrots and potatoes, and cook covered for 30 minutes.
- Uncover, add olives, and simmer for an additional 15 minutes or until the stew thickens and vegetables are tender.
- Remove bay leaves, garnish with cilantro, and serve hot.
Nutrition
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