Pollo Guisado

Serves: 4 | Cook Time: ~40 minutes

Ingredients

• 1.25–1.5 lb chicken breast, chopped bite-sized

• 3 dried guajillo chiles, stems/seeds removed

• 1–2 dried chile de árbol, stems removed (heat to taste)

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 medium carrot, diced small

• 1.5 tbsp avocado oil (or neutral oil)

• 1 tsp cumin

• ½ tsp oregano

• ½ tsp black pepper

• 2 cups hot water + 2 cubes caldo de pollo (instead of broth)

• 1 small tomato or 1.5 tbsp tomato paste

• Garnish: cilantro, lime wedges, ripe avocado slices

Instructions

1. Make chile base

• Toast guajillo + árbol chiles 30–60 sec.

• Soak 10 min.

• Blend with ½ cup caldo mixture + tomato until smooth.

  • If too thick, use some of the caldo mixture in blender to loosen it.

2. Sear chicken

• Heat 1 tbsp oil, brown chicken, set aside.

3. Build stew

• Add more oil if needed, cook onion until soft.

• Add garlic, cumin, oregano (1 min).

• Stir in chile blend, cook down 3–4 min.

4. Simmer

• Return chicken + diced carrot.

• Add remaining 1.5 cups caldo.

• Season with black pepper (salt rarely needed; caldo covers it).

• Simmer uncovered 20–25 min until chicken cooked, carrot tender, sauce thickened.

  • Depending on stove, could take longer. Too long is better than too short. Make sure it’s thick.

5. Serve

• Put in bowls.

• Garnish with cilantro, lime, avocado slices.

• Serve with Mexican rice, Semi-healthy Mexican Poha or Joseph’s Wraps

Notes:

• Cube intensity varies by brand. Taste at end before adding more salt.

• If sauce still feels light, you can drop in ½ extra cube during simmer.