Pollo Guisado Recipe

Prepare chicken

Pat the chicken thighs dry with paper towels. Season evenly with 1.5 tsp kosher salt, 0.75 tsp black pepper, minced garlic, 1 tsp dried oregano, 0.5 tsp ground cumin and 1 tbsp lime juice. Rub the marinade into the meat and under the skin where possible. Let rest 20–30 minutes at room temperature or refrigerate up to 2 hours.

Sear chicken

Heat a large Dutch oven or heavy skillet over medium-high heat. Add 3 tbsp vegetable oil until shimmering. Place chicken thighs skin-side down in a single layer (work in batches if needed). Sear without moving until skin is deeply golden brown and releases easily, about 6–8 minutes. Flip and brown the other side 2–3 minutes. Transfer seared pieces to a plate.

Reserve fat

Pour off and reserve all but about 1–2 tbsp of pan fat. If pan is dry, add 1 tbsp oil or butter to reach about 1–2 tbsp remaining to sauté vegetables and later crisp skin.

Sauté aromatics and vegetables

Over medium heat, add the thinly sliced onion to the reserved fat and cook until softened and translucent, 5–7 minutes. Add diced green bell pepper and sliced carrot and cook 3–4 minutes more until beginning to soften. Stir in 2 tbsp tomato paste and cook 1 minute to develop flavor.

Build the stew

Add 14 oz crushed tomatoes (or chopped fresh tomatoes), 2 cups chicken stock, 1 bay leaf, 0.25 tsp additional ground cumin, 0.5 tsp smoked paprika and 0.5 tsp optional adobo/sazón. Stir to combine and bring to a gentle simmer. Taste and adjust seasoning with a pinch of salt and pepper.

Return chicken to pot

Nestle the seared chicken thighs skin-side up into the tomato mixture. Spoon some sauce over the sides but keep the skin exposed if possible so it stays crisper. Bring the stew to a low simmer, then reduce heat to low, cover partially, and cook until chicken is cooked through and tender, 25–30 minutes. Internal temperature should reach 165°F (74°C).

Crisp the skin (optional finish)

If you want extra-crispy skin, carefully remove the chicken to a sheet pan and place under a preheated broiler for 2–4 minutes until skin is very crisp (watch closely). Alternatively, in the same skillet, add 1 tbsp additional oil or butter over medium-high heat and sear the skin briefly for 1–2 minutes before returning to the stew for the final minute.

Finish stew

Remove bay leaf. Stir in 1/2 cup roughly chopped cilantro into the sauce (reserve some for garnish). Taste and adjust salt and pepper. Let the stew rest 5 minutes before serving so flavors meld.

Cook rice

While the stew simmers, rinse 1.5 cups long-grain white rice under cold water until the water runs mostly clear. In a medium saucepan combine rinsed rice, 2.75 cups water, 0.5 tsp salt and 1 tbsp butter or oil. Bring to a boil uncovered, stir once, reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork.

Spoon a generous scoop of white rice onto each plate or into bowls. Place 1–2 chicken thighs over the rice and ladle tomato stew and vegetables around and over the chicken. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing. Serve immediately.