Lighter Pollo Guisado Recipe & my go-to Sofrito blend

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives are often less expensive and still add flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Yams can be a more affordable alternative with similar texture.

bell pepper

🥗Healthier: poblano pepper

💰Cheaper: banana pepper

Banana peppers are milder and usually cheaper.

Prep the sofrito by coarsely chopping bell peppers, red onion, cilantro, garlic, and pimientos.

Add the chopped veggies to a food processor and blend until combined.

Cut the skin off the chicken thighs using kitchen shears or a sharp knife.

Season the chicken with the sofrito, coriander, cumin, oregano, and black pepper.

Let the chicken marinate at room temperature for about 20 minutes.

Heat a large braiser over medium-high heat and add avocado oil and coconut sugar.

Once the oil is hot, add the coconut sugar and let it caramelize without burning.

Add the marinated chicken to the pot and sear for 2-3 minutes until glazed, then flip to sear the other side.

Pour in a little water, add a pinch of sea salt and black pepper, along with sliced onion and bell peppers.

Cover and cook until the veggies soften, about 5 minutes.

Pour water into the bowl with the remaining sofrito marinade, then add it to the pot along with a few tablespoons of tomato sauce.

Cover and let simmer for another 15-20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary