Pollo Guisado (Chicken Stew)

🛒 Ingredients

• Chicken thighs, boneless, skinless, cut into 1.5-inch pieces 800 g · 1320 kcal
• Olive oil 28 g · 252 kcal
• Yellow onion, diced 150 g · 60 kcal
• Green bell pepper, diced 150 g · 30 kcal
• Garlic, minced 20 g · 30 kcal
• Tomato paste 70 g · 57 kcal
• Potatoes, peeled and cut into 1-inch cubes 300 g · 231 kcal
• Carrots, peeled and sliced 120 g · 49 kcal
• Chicken broth, low sodium 500 g · 50 kcal
• Green olives, pimiento-stuffed, drained 50 g · 58 kcal
• Capers, drained 10 g · 2 kcal
• Fresh cilantro, chopped 10 g · 2 kcal
• Dried spices (cumin, oregano, paprika, black pepper) 5 g · 15 kcal

👨‍🍳 Instructions

1. Season chicken pieces generously with dried spices like cumin, oregano, paprika, salt, and black pepper; mix well to coat all sides.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat; brown the chicken pieces on all sides for 3-4 minutes, then remove and set aside.
3. Add diced onion, bell pepper, and minced garlic to the pot, sautéing for 5-7 minutes until softened and fragrant.
4. Stir in tomato paste and cook for 2 minutes, allowing it to slightly darken, then add potatoes, carrots, chicken broth, green olives, and capers.
5. Return the browned chicken to the pot, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes.
6. The stew is ready when the chicken is fork-tender and the potatoes are soft; stir in fresh cilantro just before serving for a burst of fresh flavor.