Low-Carb Pollo Guisado
Servings: 4
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Chicken thighs bring serious satiety and muscle-supporting protein. This is a Dominican classic that can absolutely be part of a protein-forward lifestyle.
Ingredients
- 3 lb bone-in chicken thighs skin removed
- Salt and pepper
- 1 to 2 tablespoon oil
- 1 bell pepper chopped
- 1 onion chopped
- 2 cloves garlic minced
- 2 tablespoon tomato paste
- 1 cup low-sodium chicken broth
- ½ cup alcaparrado or green olives
- 1 teaspoon oregano dominicano optional but recommended
- Fresh cilantro for garnish (and optional handful stirred in at the end)
Instructions
Season the Chicken
- Pat chicken dry. Season generously with salt and pepper.
Brown the Chicken
- Heat oil in a deep pot over medium-high.
- Brown chicken 4 to 5 minutes per side (work in batches).
- Transfer to a plate.
Sauté the Base
- Lower heat to medium.
- Add onion and bell pepper. Cook 3 to 4 minutes.
- Add garlic and cook 30 seconds.
- Toast the Tomato Paste
- Stir in tomato paste and cook 1 minute, stirring, until it darkens slightly.
- Don’t skip this. This is what makes the sauce taste like real guiso and not tomato water.
Braise
- Add broth and scrape the bottom of the pot.
- Stir in alcaparrado (and oregano if using).
- Return chicken to the pot. Cover and simmer 25 to 30 minutes, until chicken reaches 165°F / 74°C.
- For thicker sauce, simmer partially covered the last 5 to 10 minutes.
Finish + Serve
- Taste sauce and adjust salt/pepper.
- Serve hot, spooning plenty of sauce over the chicken.
- Top with fresh cilantro.
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