Pollo Guisado Recipe Or Braised Chicken

Pollo Guisado, a beloved dish in Latin American and Caribbean cuisine, translates to "stewed chicken" in English. This flavorful and hearty meal is a staple in countries like the Dominican Republic, Puerto Rico, Cuba, and Central and South America, with each region adding its unique twist to the recipe.

The essence of Pollo Guisado lies in its ability to transform simple ingredients into a rich, comforting dish that brings people together around the dining table. The preparation of Pollo Guisado typically starts with marinating chicken pieces, usually bone-in for added flavor, in citrus juice, garlic, onions, and a blend of spices.

Common spices include oregano, cumin, and adobo seasoning, a staple in many Latin American kitchens. This marinade infuses the chicken with a depth of flavor essential for the dish.

Once marinated, the chicken is browned in a pot to develop a deep, savory crust. This step is crucial as it enhances the flavor and adds color to the final dish. After browning, a sofrito—a base of sautéed onions, bell peppers, garlic, and cilantro—is added. The sofrito serves as the flavor foundation, releasing its aromatic components as it cooks.

The next step involves deglazing the pot with broth or water to lift the flavorful bits stuck to the bottom. Tomatoes, either fresh or in the form of tomato sauce or paste, are added to create a rich and tangy sauce. Some variations include olives, capers, or raisins, which add complexity with their contrasting sweet and salty notes.

The chicken is then simmered in this aromatic sauce until it becomes tender and the flavors meld together. Vegetables such as potatoes, carrots, and bell peppers are often included, making Pollo Guisado a one-pot meal. These vegetables contribute to the dish’s heartiness and absorb the flavors of the sauce, enhancing the overall taste.

Pollo Guisado is traditionally served with rice, which soaks up the delicious sauce, or root vegetables like yuca or plantains. The dish embodies comfort food, evoking feelings of warmth and homeliness.

Its versatility and readily available ingredients make Pollo Guisado accessible and adaptable, allowing cooks to modify the recipe based on personal preferences or regional traditions. Whether enjoyed as a simple family dinner or a festive meal, Pollo Guisado remains a beloved dish that celebrates the rich culinary heritage of Latin America and the Caribbean.

Pollo Guisado History

Pollo Guisado, a beloved stewed chicken dish, has deep roots in Latin American and Caribbean culinary traditions. Its history is intertwined with these regions’ cultural and historical developments, reflecting a blend of indigenous, African, and European influences.

Indigenous Roots

Before the arrival of Europeans, the indigenous peoples of the Caribbean and Latin America had their methods of cooking stews using native ingredients like maize, beans, squash, and various meats, including domesticated animals and wild game. Techniques like slow cooking over an open flame were used daily, laying the groundwork for future stews like Pollo Guisado.

European Influence

The arrival of Spanish and Portuguese explorers in the 15th and 16th centuries brought new ingredients and cooking techniques to the Americas. Spaniards introduced domesticated animals, such as chickens, along with various European spices and cooking methods. The concept of stewing meat with vegetables and spices, prevalent in Spanish cuisine, heavily influenced local cooking practices.

African Contributions

The transatlantic slave trade brought significant African influence to the Caribbean and Latin America. African slaves brought their own culinary traditions, including the use of bold spices and the technique of stewing meats. This culinary fusion enriched the developing cuisines of the New World, including the precursor dishes to Pollo Guisado.

Regional Variations

Over time, each region adapted the basic concept of stewed chicken to its local tastes and available ingredients. Pollo Guisado typically includes a sofrito base of bell peppers, onions, garlic, and cilantro in the Dominican Republic. Puerto Rican versions often incorporate adobo seasoning and olives, while Cuban Pollo Guisado might feature a citrus marinade and the addition of potatoes.

Modern Day

Today, Pollo Guisado is a staple in many Latin American and Caribbean households, representing a rich culinary tradition that spans centuries. The dish is a testament to these regions’ cultural melting pot. It's a versatile recipe, adaptable to various ingredients and personal preferences, which helps it remain popular in home kitchens and restaurants.

Pollo Guisado is more than just a meal; it reflects the history and cultural exchange that shaped Latin American and Caribbean societies. Each bite tells a story of Indigenous ingenuity, European culinary practices, and African resilience, making it a true culinary heritage dish.

Canola Oil

Canola oil, derived from the seeds of the canola plant, is a versatile and widely used cooking oil known for its neutral flavor and high smoke point. Developed through traditional plant breeding methods, canola oil is low in saturated fat and high in monounsaturated fats, making it a heart-healthy choice for cooking and baking.

One of the defining features of canola oil is its light flavor, which allows it to complement a wide range of dishes without overpowering the natural taste of the ingredients. Its neutral taste makes it ideal for savory and sweet recipes, from sautéing vegetables to baking cakes and cookies.

With its high smoke point of around 400°F (204°C), canola oil is suitable for various cooking methods, including frying and deep-frying, as it remains stable at high temperatures and doesn't break down quickly. This stability also makes it a popular choice for salad dressings and marinades.

In addition to its culinary versatility, canola oil is recognized for its nutritional benefits. It is a good source of omega-3 and omega-6 fatty acids, essential for maintaining overall health. Its low saturated fat content also contributes to its reputation as a heart-healthy oil, making it a staple in many kitchens worldwide.

📖 Recipe

Print Recipe

Pollo Guisado Recipe

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Mexican

Servings: 4 persons

Ingredients

1 chicken cut into 8 pieces
1 lemon cut into half
2 green bell peppers
1 small red onion finely chopped into fine strips or eighths
4 plum tomatoes cut into quarters
2 tablespoons of canola oil
2 tablespoons of tomato paste
1 teaspoon of garlic finely chopped
1 teaspoon of sugar
A teaspoon of dried oregano
A small bunch of fresh coriander leaves
Salt & Pepper taste

Instructions

Start by washing the chicken pieces with water and then rub the lemon halves all over the chicken. Make sure to rub all the pieces. Reserve for later.
Preheat a large pot or fry pan over medium heat and add the oil to the middle of the pan but don’t spread it around. Add the sugar to the oil and wait until the sugar starts to brown. Now add the chicken pieces and brown in the sugar and oil.
When the chicken is browned, a few tablespoons of water to the pot, cover and simmer for 15 minutes. If the liquids cook off too quickly, add more a tablespoon at a time.
Add the chopped vegetables, season with a little salt, cover and simmer until the vegetables are cooked through. Again, if necessary add water a tablespoon at a time.
Add the tomato paste along with a half cup of water and simmer over low heat until you have a nice sauce.
Taste and adjust seasonings with a little salt and pepper. Chef CCC served the chicken with white rice and beans. I need to get his recipe for his beans. They were delicious too.