Entrée: Cuba – Pollo Guisado (Cuban Stewed Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 bone-in chicken thighs, about 1.25 lb total (570 g total)
1 medium yellow onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup (240 ml) tomato sauce or crushed tomatoes
2 medium potatoes, cut into cubes
1 / 2 cup (15 g) sofrito or chopped cilantro
1 bay leaf
1 tsp (5 ml) dried oregano
1 tsp (5 ml) ground cumin
Salt to taste
Black pepper to taste
2 cups (480 ml) chicken broth or water
2 tbsp (30 ml) olive oil

Show original ingredient measurements

4 bone-in chicken thighs, about 1.25 lb total (570 g total)
1 medium yellow onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup (240 ml) tomato sauce or crushed tomatoes
2 medium potatoes, cut into cubes
1 / 2 cup (15 g) sofrito or chopped cilantro
1 bay leaf
1 tsp dried oregano
1 tsp ground cumin
Salt to taste
Black pepper to taste
2 cups (480 ml) chicken broth or water
2 tbsp (30 ml) olive oil

Instructions

1. Brown seasoned chicken thighs in a heavy pot; remove and set aside.  
2. Sauté onions, garlic and bell peppers until softened; stir in tomato sauce, sofrito, oregano, cumin and bay leaf.  
3. Return chicken to pot, add potatoes and enough broth to nearly cover; bring to a gentle boil.  
4. Reduce heat, cover and simmer 35–45 minutes until chicken and potatoes are tender and flavors meld.  
5. Adjust seasoning, remove bay leaf and serve with white rice.