Pollo Guisado (Venezuelan Chicken Stew)

🧂 Ingredients

• 1.5 kg Chicken pieces(Bone-in, skin-on pieces like thighs and drumsticks work best for flavor and moisture, but boneless, skinless can also be used. Cut larger pieces in half if desired.)
• 4 medium Tomatoes(Ripe, fresh tomatoes. You can also use 1 (400g) can of diced tomatoes, undrained, for convenience.)
• 2 medium Bell peppers(Any color combination (e.g., 1 red and 1 green) is fine. Remove seeds and membranes.)
• 1 large Onion(Yellow or white onion.)
• 4 cloves Garlic(Minced.)
• 1 teaspoon Cumin(Ground cumin.)
• 1 teaspoon Oregano(Dried oregano.)
• To taste Salt(Start with 1 teaspoon and adjust.)
• To taste Black pepper(Freshly ground is best.)
• 2 tablespoons Vegetable oil or olive oil
• 1 cup (240ml) Chicken broth or water(For simmering.)
• 1/4 cup Cilantro or parsley(Chopped, for garnish (optional).)

👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Dice the tomatoes, bell peppers, and onion. Mince the garlic.

   ⏱️ 7 minutes
2. 2

   Season the chicken: Pat the chicken pieces dry with paper towels. Season generously all over with salt and black pepper.

   ⏱️ 3 minutes
3. 3

   Sear the chicken: Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Once the oil is shimmering, carefully add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until golden brown and nicely browned. Remove the chicken from the pot and set aside.

   ⏱️ 10 minutes
4. 4

   Sauté aromatics: Reduce the heat to medium. Add the diced onion and bell peppers to the pot. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. Add the minced garlic, cumin, and oregano, and cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.

   ⏱️ 8 minutes
5. 5

   Deglaze and add tomatoes: Pour in the chicken broth (or water) and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (this adds flavor). Add the diced tomatoes (fresh or canned) to the pot. Stir everything together.

   ⏱️ 2 minutes
6. 6

   Simmer the stew: Return the seared chicken pieces to the pot, nestling them into the sauce. Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 35-40 minutes, or until the chicken is cooked through and tender. The sauce should have thickened slightly.

   ⏱️ 40 minutes
7. 7

   Adjust seasoning and serve: Taste the sauce and adjust salt and pepper as needed. If the sauce is too thin, you can simmer uncovered for a few extra minutes to reduce it. Garnish with fresh chopped cilantro or parsley, if desired. Serve hot.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓This is a fantastic one-pot meal, minimizing cleanup.
• ✓Serve piping hot with fluffy white rice to soak up the delicious sauce.
• ✓A true Venezuelan comfort food, perfect for family dinners.

🔄 Variations

• Add diced potatoes or carrots along with the bell peppers for a heartier stew.
• For a spicier version, add a pinch of red pepper flakes or a finely chopped jalapeño with the garlic.
• A splash of white wine can be added after sautéing the vegetables for extra depth of flavor.

🥗 Nutrition

Per serving