Low-Carb Pollo Guisado

Prep Time: 10

Cook Time: 35

Servings:

Author: Gaila Pérez - The Petit Gourmet

5 from 1 vote

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Chicken thighs bring serious satiety and muscle-supporting protein. This is a Dominican classic that can absolutely be part of a protein-forward lifestyle.

Ingredients

3 lb bone-in chicken thighs skin removed
Salt and pepper
1 to 2 tablespoon oil
1 bell pepper chopped
1 onion chopped
2 cloves garlic minced
2 tablespoon tomato paste
1 cup low-sodium chicken broth
½ cup alcaparrado or green olives
1 teaspoon oregano dominicano optional but recommended
Fresh cilantro for garnish (and optional handful stirred in at the end)

Instructions

Season the Chicken

Pat chicken dry. Season generously with salt and pepper.

Brown the Chicken

Heat oil in a deep pot over medium-high.
Brown chicken 4 to 5 minutes per side (work in batches).
Transfer to a plate.

Sauté the Base

Lower heat to medium.
Add onion and bell pepper. Cook 3 to 4 minutes.
Add garlic and cook 30 seconds.
Toast the Tomato Paste
Stir in tomato paste and cook 1 minute, stirring, until it darkens slightly.
Don’t skip this. This is what makes the sauce taste like real guiso and not tomato water.

Braise

Add broth and scrape the bottom of the pot.
Stir in alcaparrado (and oregano if using).
Return chicken to the pot. Cover and simmer 25 to 30 minutes, until chicken reaches 165°F / 74°C.
For thicker sauce, simmer partially covered the last 5 to 10 minutes.

Finish + Serve

Taste sauce and adjust salt/pepper.
Serve hot, spooning plenty of sauce over the chicken.
Top with fresh cilantro.

Nutrition

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