Paleo Pollo Guisado
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Learn more →Ingredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
For the stew
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 cup chicken broth
- 2 tbsp tomato paste
- ⅓ cup pimento-stuffed green olives, halved
- 2 tbsp capers, drained
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 bay leaf
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a small bowl, combine 1 tsp salt, 1/2 tsp black pepper, 1 tsp cumin, and 1 tsp oregano. Rub the spice mixture evenly over all sides of the chicken.
- 2
Heat 2 tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in batches if needed to avoid crowding — and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the other side for 3 minutes, then transfer the chicken to a plate.
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