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Pollo Guisado con Papas y Zanahorias
A comforting and hearty chicken stew with tender pieces of chicken, potatoes, and carrots in a savory, flavorful broth.
ð§ ææ
- 1.5 kg Chicken pieces(bone-in, skin-on thighs and drumsticks recommended)
- 2 medium Potatoes(peeled and cubed)
- 2 medium Carrots(peeled and sliced)
- 1 large Onion(chopped)
- 1 medium Bell pepper (chiltoma)(chopped)
- 4 cloves Garlic cloves(minced)
- 100 g Tomato paste
- 3 cups Chicken broth
- 1 tsp Achiote powder or paprika(for color)
- 1 tsp Ground cumin
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
ðšâð³ äœãæ¹
- 1
Season chicken pieces with salt, pepper, and achiote powder (or paprika).
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 3
Add chopped onion and bell pepper to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 4
Stir in the tomato paste and cumin. Cook for 1 minute, stirring constantly.
- 5
Return the chicken to the pot. Add the cubed potatoes, sliced carrots, and chicken broth. Bring to a boil.
- 6
Reduce heat to low, cover, and simmer for 45-60 minutes, or until chicken is cooked through and vegetables are tender.
- 7
Taste and adjust seasoning with salt and pepper if needed. Serve hot, with white rice.
ð¡ ããã®ã³ã
- âUsing bone-in, skin-on chicken pieces will result in a more flavorful and moist stew.
- âIf you prefer a thicker sauce, you can mash some of the cooked potatoes against the side of the pot.
- âFeel free to add other vegetables like chayote or green beans.
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- For a touch of acidity, add a splash of sour orange juice or lime juice at the end of cooking.
- Add a bay leaf during simmering for added aroma.