Cuban Chicken Stew Guisado De Pollo
Experience the vibrant flavors of the Caribbean with Cuban Chicken Stew, or Guisado de Pollo, a comforting one-pot dish that’s bursting with warmth and spice. Tender bone-in chicken thighs or drumsticks are seasoned with cumin, seared to perfection, and simmered alongside hearty vegetables like potatoes and carrots in a savory tomato-based broth. Infused with the aromatic duo of garlic and bay leaf, this stew is elevated by the sweetness of sautéed bell peppers and the brightness of fresh cilantro. Perfect for weeknight dinners or cozy family gatherings, this hearty Cuban classic is served with a squeeze of lime for a tangy finish. Quick to prepare in under 20 minutes and simmered to perfection in less than an hour, it’s a wholesome, flavorful meal that fills your home with irresistible aromas.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs or drumsticks
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 1 medium green bell pepper (diced)
- 1 medium red bell pepper (diced)
- 4 cloves garlic cloves (minced)
- 2 tablespoons tomato paste
- 15 ounces diced tomatoes (canned)
- 4 cups chicken stock
- 3 medium potatoes (peeled and cut into chunks)
- 2 large carrots (sliced into rounds)
- 1 leaf bay leaf
- 0.25 cup fresh cilantro (chopped, for garnish)
- 2 lime lime wedges (for serving)
Instructions
Season the chicken pieces with salt, black pepper, and ground cumin on all sides.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and sear until golden brown on all sides, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, reduce the heat to medium and add the chopped onion, green bell pepper, and red bell pepper. Cook until softened, about 5 minutes.
Add the minced garlic and tomato paste, stirring for 1-2 minutes until fragrant.
Stir in the diced tomatoes and chicken stock. Bring the mixture to a boil.
Return the chicken pieces to the pot along with the potatoes, carrots, and bay leaf. Reduce the heat to low and cover the pot. Simmer for 35-40 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Garnish with fresh chopped cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
2648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 4239 mg | 184% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 46.3 g | ||
| Protein | 198.3 g | 397% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 446 mg | 34% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 6403 mg | 136% | |
*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.
