Rye Free Paleo Pollo Guisado

Total time1 hr 10 min

Prep time20 min

Cook time50 min

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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