Pollo Guisado (Stew)

I have been in the mood for some comfort food lately that reminds me of home. Latino inspired dishes are hard to come by here in the Bahamas (for obvious reasons ha), which has forced me to learn how to make a lot of things myself.


About a month ago I made my own Chilaquiles (recipe to come). Certain ingredients are hard to find, but for the most part I have been able to find a lot of ingredients in my "ethnic food aisle". But I prefer to make my own, since a lot of packaged or canned items are filled with sodium.


Pollo Guisado INGREDIENTS:

  • 8 skinless chicken drumsticks (28 oz) I used two very large chicken thighs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon olive oil
  • 1/2 medium onion, chopped
  • 3 scallions, chopped
  • 1 plum tomato, diced
  • 1 garlic, crushed
  • 1/4 cup chopped cilantro, plus 1 tbsp for garnish
  • 8 oz can tomato sauce
  • 2 cups water
  • 1 tablespoon Chicken Better Than Bouillon (I used one bouillon cube)
  • 1/2 teaspoon cumin
  • 2 corn on the cobb, husked and halved

Read more at skinnytaste.com

*I have flourish-iously modified this recipe




  1. Season chicken with salt and garlic powder.


  1. Saute the onions, scallions, tomato and garlic in olive oil until soft, 2 to 3 minutes. Add 1/4 cup cilantro and stir 1 minute. Add tomato sauce, water, Bouillon, cumin and stir. Place the chicken in the sauce. Top with corn, cover and cook on low simmer for 40-50 minutes. Add the corn at the last 5 minutes. Top with remaining cilantro and serve over rice or steamed vegetables like carrots or broccolli.






Guess who still doesn't have a chopping board?


All ingredients minus corn have been placed into my boiling pot


MORE Recipes

  1. Tofu Rancheros
  2. Pineapple Smoothie
  3. Burrito Bowl
  4. Lambchops with Curry Butter Glaze


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