Pollo Guisado

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Pollo Guisado

Cooking time:

  • 1.5 hours in total
  • 30 minutes of preparation
  • 1 hour of cooking

Serves: 2-3


  • 1 large onion
  • 3 medium-sized tomatoes
  • 3-4 organic Guajillo chilies
  • 2-3 Vera Mexicana Dried chilies
  • 6-7 cloves of garlic
  • 1 tbsp vegetable oil
  • 1 whole chicken, chopped into large pieces (you can also stick to chicken thighs and legs if you prefer)
  • 3 tbsp vinegar
  • 3 tbsp honey
  • Coriander for garnish (chopped)
  • Lime for garnish
  • Queso fresco for garnish (Feta cheese is also a nice substitute, but be careful as feta has a stronger taste)

  • White rice (to serve)


If you're not already familiar with "Pollo Guisado", then this might just become one of your favorite chicken dishes. Pollo Guisado is a delicious comfort food that can be made in many different ways, but is essentially a chicken stew with rich umami flavors.

It's a simple and quite budget-friendly dish to make, as it utilizes the cheapest cuts of chicken, like the legs and thighs, which give this dish it's delicious, smooth taste. It's a staple in Mexico, as well as in other parts of Latinamerica and the Caribbean such as in Puerto Rico and the Dominican Republic, where it is often served with rice, avocados, and a side of tostones (twice-fried unripened plantains).

For this version of Pollo Guisado, we've prepared a delicious Guajillo and Ancho chili sauce using our organic dried chilies to add some extra spice and flavor.


  1. Preheat oven to 200 C
  2. Prepare your rice (see author notes)
  3. Peel garlic and cut onion and tomatoes into large chunks and put on baking pan
  4. Put tomatoes, garlic, and onion in the oven until roasted (15 – 20 minutes is normally good)
  5. Prepare your chilies (See How to Prepare Dried Chilies)
  6. Add hydrated chilies, tomatoes, onion, and garlic to a blender along with a bit of the water that the chilies were hydrated in. (Be careful not to use too much of the water that the chilies were hydrated in, as too much can make the sauce taste a bit bitter)
  7. Blend until the texture of the sauce is semi-smooth
  8. Heat a heavy-bottomed pot to medium-high, and add oil
  9. Add chunks of chicken and roast until nicely colored on all sides.
  10. Add puree to the chicken along with additional water so that the chicken is covered. Salt liberally at this point.
  11. Add 3 tablespoons of vinegar and 3 tablespoons of honey to the pot.
  12. Let the mixture sit for at medium-low heat for a minimum of 1 hour, but preferably more. During this time you should taste and see if the guisado needs more sweetness (honey), acidity (vinegar), or salt. It’s up to you how it tastes, so make it the way you like it!

Serve with lime wedges, queso fresco, a bit of chopped coriander, and enjoy!

Author Notes

Prepare your rice at least 40 minutes before you are planning to eat. A good guideline is the 5-20-15 rule: 5 minutes to get the water boiling with the rice in it, 20 minutes to cook the rice, and 15 minutes to let the rice sit and get nice and fluffy.

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