STEWED CHICKEN AND POTATOES | Pollo Guisado | Simply Mamá Cooks

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is budget-friendly.

Season the chicken with 1 tablespoon of all-purpose flour, 1/4 teaspoon of ground cumin, 1 teaspoon of onion powder, 1 teaspoon and a half of seasoned salt, and mix to coat the chicken well.

Prepare the tomato puree by blending 1 pound of roughly chopped tomatoes, 1 tablespoon of chicken bouillon powder, 1/2 teaspoon of Mexican oregano, 1 clove of garlic, and 1/4 cup of water until smooth.

Peel and chop 1 pound of potatoes into large chunks.

In a 6.9 quart flat-bottomed pot, heat about 1/3 cup of cooking oil over medium heat.

Brown the chicken thighs skin side down for about 6 minutes on each side until well browned.

Remove most of the rendered fat from the pot and lower the heat to medium.

Add half of a small sliced onion to the pot and sauté for a minute.

Add the potatoes, a pinch of salt, cracked black pepper, and 2 small bay leaves, and sauté for a couple of minutes.

Mix in the prepared tomato puree and taste for seasoning, adjusting as necessary.

Add the browned chicken to the pot, ensuring the potatoes are submerged, and sprinkle epazote on top.

Cover the pot and let it stew on low heat for about 20 to 25 minutes, until the potatoes are tender and the chicken is cooked through.

After about 22 minutes, check for tenderness of the potatoes and chicken, then turn off the heat.

Garnish with parsley for presentation before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary