Eosinophilic Esophagitis Friendly Gluten Free Pollo Guisado
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Learn more →Ingredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
For the stew
- 2 tbsp olive oil
- ½ cup green bell pepper, finely diced
- ½ cup red bell pepper, finely diced
- ½ cup yellow onion, finely diced
- 4 cloves garlic, minced
- ¼ cup fresh cilantro, roughly chopped
- 1 can (8 oz) tomato sauce
- 1 ½ cups chicken broth
- ⅓ cup pimento-stuffed green olives, sliced
- 2 tbsp capers, drained
- 1 tbsp apple cider vinegar
- 1 tsp ground annatto (achiote) or sweet paprika
- 1 bay leaf
For the slurry
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 tbsp fresh cilantro, chopped (optional)
- cooked white rice, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a small bowl, combine the salt, black pepper, cumin, and dried oregano, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer and sear, undisturbed, for 5–6 minutes until the skin is deep golden brown and releases easily from the pot. Flip and sear the other side for 3–4 minutes. Transfer the chicken to a plate and set aside.
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