Pollo Guisado

🍳 Step-by-Step Cooking Instructions

Step 1: Prep the Chicken
1. Sprinkle chicken pieces evenly with 5 teaspoons kosher salt.
2. Place on a large plate.
3. Refrigerate uncovered.
4. Chill for at least 30 minutes (up to 24 hours).
Step 2: Blend the Sauce
1. Combine tomato paste, garlic, chiles, cloves, bouillon, peppercorns, paprika, coriander, cumin, marjoram, thyme, and chicken stock in a blender.
2. Blend until completely smooth.
3. Scrape down sides as needed.
4. Blend for about 1 minute , then set aside.
Step 3: Sear the Chicken
1. Heat olive oil in a large stock pot or Dutch oven over medium heat .
2. Add half of the chicken pieces skin-side down in a single layer.
3. Cook undisturbed until the skin is light golden (about 6 minutes ).
4. Transfer seared chicken to a plate.
5. Repeat with the remaining chicken pieces.
6. Keep the rendered fat in the pot.
Step 4: Sauté the Aromatics
1. Add onion, tomatoes, and 1 teaspoon salt to the empty pot.
2. Stir to coat the vegetables in the chicken fat.
3. Cook and stir frequently until onions soften (about 2 minutes ).
Step 5: Simmer the Chicken
1. Add the remaining chicken carcass bones (if using) and the seared chicken back to the pot.
2. Pour the blended sauce over the top.
3. Use tongs to flip and completely submerge the meat.
4. Bring to a simmer over medium heat, then reduce heat to low .
5. Simmer for about 30 minutes .
6. Remove white meat when it hits 160°F (71°C).
7. Remove dark meat when it hits 175°F–185°F (79°C–85°C).
8. Transfer cooked chicken to a clean bowl and cover.
Step 6: Cook the Vegetables & Finish
1. Bring the remaining sauce to a boil over high heat .
2. Reduce to medium-high to keep a steady simmer.
3. Stir in the potatoes and carrots.
4. Cook occasionally until vegetables are fork-tender and sauce is velvety (12 to 18 minutes ).
5. Return the chicken to the pot.
6. Simmer briefly until coated and heated through.
7. Season with extra salt to taste.
8. Garnish with cilantro and serve with crusty bread.

📝 Recipe Notes & Pro Tips

• Salt Conversion : This recipe uses Diamond Crystal Kosher Salt. If you are using standard table salt or fine sea salt, cut the volume in half .
• Bone-in Flavor : Don't throw away the backbone or carcass after breaking down your chicken. Simmering it directly in the sauce adds deep, rich gelatin and flavor.
• Staggered Cooking : Removing the white meat earlier than the dark meat prevents the breasts from drying out while letting the thighs get perfectly tender.