Pollo Guisado – Spanish-style Chicken Stew

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Preparation time
30 mins
Cooking time
50 mins
Difficulty
Moderate
Serves
4 people
Meal course
Dinner
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1/2 cup
Pitted Green Olives
2  
Potatoes, medium peeled and quartered
2  
Carrots, peeled and chopped into inch-sized pieces
4  
Tomatoes, chopped
2 cloves
Garlic
1  
Red Onion, finely sliced
1 quartered
Green Bell Peppers
2  
lemons
1 tsp
Chili powder
1 tsp
Ground cumin
2 tbspn
Tomato Paste
1  
Chicken stock cube, crumbled
1 tsp
Worcestershire Sauce
1 tsp
Soya sauce
1 tsp
Sugar
1 tsp
Oregano
2 tbspn
vegetable oil
4  
4 chicken thighs (free-range, organic chicken if you can)
Pollo Guisado – Spanish-style Chicken Stew

Pollo guisado is a popular lunch dish served in homes and comedors across Guatemala. Originally from Spain, the ingredients used to make pollo guisado are easily sourced  to create a hearty, nutritious meal to serve for lunch or dinner.

This recipe was adapted from here.

  1. Prepare the marinade for the chicken. Place the chicken in a boil; add the oregano, onion, garlic, tomatoes and olives. Squeeze over the juice of the limes, add some salt and pepper and combine. Leave for 30 minutes
  2. In a casserole dish or large saucepan, heat the oil then add the crumbled stock cube and sugar and stir to combine for a couple of minutes until the paste turns golden brown
  3. Add the chicken pieces and brown on both sides. Add the chilli and cumin and fry for a minute before adding the tomato paste, fry for another minute before adding enough water to cover the chicken. Cover and bring to the boil
  4. Add the rest of the ingredients including the lime flesh, cover and simmer over a medium-low heat until the meat is cooked and the vegetables are tender, approximately 45 minutes
  5. Check for seasoning and leave for a few minutes before serving with rice and tortillas.

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