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Pollo Guisado (Stewed Chicken)

"This food is traditional from the center of Guatemala. It is served at special events in the country. In the city you can find it anywhere they sell food. My mom cooked this food sometimes on weekends, it was unmistakable because from afar you get the pleasant smell of bay leaves and thyme." – Gabriel Garcia

Ingredients

  • 4 lbs. chicken, cut into 8 oz. pieces
  • 3 tbsp oil
  • 1 ½ tsp thyme powder
  • 3 bay leaves
  • 4 garlic cloves
  • 1 medium onion
  • 10 medium tomatoes
  • 5 medium tomatillos
  • 2 dried Japanese chiles
  • ½ dried guajillo chiles
  • ½ dried pasilla chiles
  • ½ pan francés guatemalteco (Guatemalan bread) or ½ a baguette
  • ½ cup water
  • 2 large carrots, cut into ½” pieces
  • 3 large potatoes, cut into ½” pieces
  • Salt to taste

Instructions

  • 1. Soak the bread in ½ cup of water.
  • 2. Char the tomatoes, tomatillos, onion and garlic either on a grill or with a broiler. Toast the dried chiles in a pan over high heat.
  • 3. Add the soaked bread to a blender along with the charred vegetables and toasted chiles. Blend until smooth and add salt to taste.
  • 4. Heat the oil in a large pot over medium-high heat. Add the chicken and brown on all sides. Add the bay leaves, thyme powder and a pinch of salt. Cook for 5 more minutes.
  • 5. Add the sauce, carrots and potatoes to the pot and simmer for 15 to 20 minutes until the chicken is cooked through and the vegetables are tender.
  • Serve with white rice and corn tortillas. Serves 6.