Pollo Guisado

Name: Pollo Guisado
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Salvadoran
Ingredients: 1.5kg chicken pieces, bone-in; 3 tomatoes, diced; 1 onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 2 potatoes, cubed; 1 carrot, sliced; 100g green beans, trimmed; 1 tsp cumin; 1 tbsp Worcestershire sauce; 2 tbsp vegetable oil; Salt and pepper; Cilantro for garnish

Pollo Guisado (POH-yoh ghee-SAH-doh)

Salvadoran Braised Chicken

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 378 kcal

Chicken pieces braised in a rich tomato sauce with potatoes, carrots, and green beans, seasoned with cumin and Worcestershire sauce.

Nutrition & Info

Protein 30.0g

Carbs 24.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

Dutch oven wooden spoon sharp knife

Presentation Guide

Vessel: deep plate

Garnishes: cilantro

Accompaniments: white rice, corn tortillas

Ingredients

1.5kg chicken pieces, bone-in
3 tomatoes, diced
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 potatoes, cubed
1 carrot, sliced
100g green beans, trimmed
1 tsp cumin
1 tbsp Worcestershire sauce
2 tbsp vegetable oil
Salt and pepper
Cilantro for garnish

Instructions

1
Season chicken with cumin, salt, and pepper. Heat oil in a Dutch oven and brown chicken on all sides. Remove and set aside.
2
Saute onion, garlic, and bell pepper until softened. Add tomatoes and cook until they form a sauce, about eight minutes.
3
Return chicken to pot, add Worcestershire sauce and enough water to come halfway up the chicken. Simmer covered thirty minutes.
4
Add potatoes, carrots, and green beans. Cook uncovered fifteen minutes until vegetables are tender and sauce thickens.
5
Garnish with cilantro. Serve with rice and tortillas.

💡

Did You Know?

Salvadoran home cooks often add a splash of Worcestershire sauce to guisados, a British condiment that became a pantry staple across Central America.

Chef's Notes

Equipment Tips

Dutch oven
wooden spoon
sharp knife

Garnishing

cilantro

Accompaniments

white rice, corn tortillas

The Story Behind Pollo Guisado

Pollo guisado is the chicken counterpart to carne guisada and arguably even more common on Salvadoran tables given the affordability of chicken. The dish exemplifies the mestizo cooking tradition where Spanish braising techniques meet indigenous vegetables and seasonings. Every Salvadoran grandmother has her own version, and the dish is often the first that young cooks master. The addition of Worcestershire sauce reflects the global trade influences that shaped Salvadoran cuisine over centuries.

🕐 Traditionally enjoyed weekday lunch or dinner 📜 Origins: Traditional Salvadoran home cooking

Comments (0)

No comments yet. Be the first to share your thoughts!