Paleo Pollo Guisado
This deeply satisfying braised chicken stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Bone-in, skin-on thighs and drumsticks get rubbed with cumin and oregano, seared until the skin is crackling and golden, then slow-simmered in a rich tomato-and-broth sauce loaded with bell peppers, garlic, olives, and capers. The result is fall-off-the-bone tender chicken bathed in a bold, briny sauce that tastes like it took all day — even though it comes together in under an hour. Traditional versions of this Latin-style stew often lean on rice or beans as the base, but this one stands beautifully on its own, making it a natural fit for anyone eating grain-free and whole-food focused. Every ingredient here — from the olive oil to the diced tomatoes to the smoked paprika — is clean and unprocessed, so there's no need to swap or substitute a thing. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish right before serving. This one serves four and is the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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