Chicken Guisado
Indulge in the rich, home-cooked flavors of Chicken Guisado, a comforting one-pot meal that combines tender, bone-in chicken thighs with a medley of fresh vegetables and fragrant spices. This hearty stew features the vibrant flavors of sautéed bell peppers, tomatoes, and garlic, all simmered in a savory tomato-based broth infused with smoky paprika, earthy cumin, and aromatic bay leaves. Potatoes and carrots add a satisfying texture, making it a complete and wholesome dish. Perfect for weeknight dinners, this 45-minute recipe is easy to prepare and pairs beautifully with steamed white rice or warm tortillas. Garnished with fresh cilantro, Chicken Guisado is a must-try for anyone seeking a flavorful and nourishing meal that’s as picturesque as it is delicious.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 2 tablespoons Olive oil
- 1 large, diced Yellow onion
- 4 minced Garlic cloves
- 2 medium, sliced Bell peppers (assorted colors)
- 4 medium, chopped Roma tomatoes
- 2 tablespoons Tomato paste
- 2 cups Chicken broth
- 2 medium, peeled and cubed Potatoes
- 2 medium, peeled and sliced Carrots
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh cilantro
Instructions
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper. Brown the chicken on both sides in the pot, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the sliced bell peppers and cook for 5 minutes until they start to soften. Add the chopped tomatoes and tomato paste, stirring well to combine.
Pour in the chicken broth and deglaze the pot by scraping up any browned bits from the bottom. Bring to a gentle simmer.
Return the browned chicken thighs to the pot, nestling them into the sauce.
Add the cubed potatoes, sliced carrots, ground cumin, paprika, and bay leaves. Stir gently to incorporate.
Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the chicken is tender and fully cooked, and the vegetables are soft.
Taste and adjust seasoning with additional salt or black pepper if needed.
Remove the bay leaves and garnish with chopped fresh cilantro before serving.
Serve hot over steamed white rice or with warm tortillas.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4139 mg | 180% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 38.8 g | ||
| Protein | 182.9 g | 366% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 366 mg | 28% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 6259 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
