Pollo Guisado was one of the most popular dishes in my house when I was growing up. This dish is very easy to prepare, full of flavor, and it is absolutely delicious! I love serving this with white rice on the side to soak up the rich and wonderful sauce.
Use bone-in, skin-on chicken for best results. You can use boneless chicken, but it won’t be as flavorful due to the absence of the bones.
Buen provecho!
Ingredients
(4 servings)
- 2 tablespoons of vegetable oil
- 8 skin-on chicken legs or thighs
- 3 tablespoons of lemon juice
- 1 red bell pepper, sliced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup of chicken broth
- 2 cups of tomato sauce
- 1 teaspoon of sugar
- 1 teaspoon of ground cumin
- 1/4 teaspoon oregano
- Salt and pepper
- 2 large carrots, peeled and sliced
- 1 cup green beans, cut into bite size
- 1/4 cup fresh cilantro, chopped
Directions
- Season the chicken with the lemon juice, salt and pepper. Set aside for 15 minutes. In a sauce pan over medium-high heat, warm the oil. Working in batches, brown the chicken on both sides, about 9 minutes per batch. Transfer to a plate.
- Add the onion and bell pepper to the same sauce pan and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook about 1 minute more.
- Add the broth, tomato sauce, sugar, cumin and oregano and bring to a boil, scraping up the browned bits from the pan bottom.
- Return the chicken to the pot, reduce the heat to low, and add the carrots and green beans. Cover and simmer until the chicken is cooked, about 25 to 30 minutes. Sprinkle fresh cilantro and serve over white rice.
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This was printed from MyColombianRecipes.com
Comments
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rebecca says
this looks like it would be popular at our house too
Biz says
That looks delicious!! Pure comfort in a bowl. 😀
Evelyne@CheapEthnicEatz says
Wonderful dish and I adore how vibrant the colors are. Definitely bone in!
Barbara says
I love dishes with so much color, Erica. This looks fabulous. And perfect over rice.
Norma-Platanos, Mangoes and Me! says
The colors are bright and a wonderful homey dish…
Chris says
That velvety sauce looks so wonderful!
Mely says
You have the best collection of traditional Colombian recipes and Colombian-inspired food! I made this dish yesterday and I loved the taste and the color. Wonderful dish
Andrea says
I made this dish the day you published it – it came out amazing!!! Hubby had seconds and did not stop raving about it. I tried to comment from my iPad but I can only seem to comment from my MacBook.
Ana says
Erica, acabe de cocinar el pollo guisado a la jardinera. Delicioso
muchas gracias por todas las recetas me ayudan mucho. Yo soy de
Villavicencio-Colombia. Vivo in Utah, necesito una receta con Lamb. Le
estoy muy agradecida por sus recetas. Muchas gracias. Ana.
Erica says
Thank you for the comments and feedback!
Paola says
Hola ,,, yo soy de Tulua, valle del Cauca … Vivo en Hartford, CT…. prepare esta receta y me quedo riquisima,,, aprecio muchisimo este website con nuestra comida tipica …. Gracias
Karen says
Hi Erica! In the ingredients you list 3 garlic cloves. Just wondering are these whole cloves or minced? I am looking forward to making this next week. 🙂
Erica Dinho says
Minced.
Karen says
Thank you! Made this last night and it came out wonderfully as your recipes always do! <3
Erica Dinho says
Thanks,Karen!
Holly says
Hello Erica,
I enjoy your website so very much. Thank you for sharing the beautiful culture and cuisine of Colombia. Your recipes are always delicious. I’ve made quite a few and love to read the ones I have yet to make. Today I prepared Pollo guisado a la jardinera. It was rich and flavorful, perfect with the rice to soak up the sauce. I’ll look forward to this dish as winter comes. Thank you again,
Holly
Daniela says
Hello!
Is the tomato sauce the hogao sauce, or do you actually mean tomato sauce as in commercial tomato sauce used for hot dogs etc
Cheers
Daniela
Bertha says
Hi. I am from Cali.. I live in PA. My husband loves this recipe, actually I am making now for lunch… I just noticed that I don’t have green beans.. but next time. Thanks for your recipes.