Latin Braised Chicken (Pollo Guisado)
Prep time
Cook time
Total time
Latin fusion braised chicken with blend of citrus juices, olives, pimientos, capers, peppers, onions and savory tomato sauce
Serves: 4
  • 1 whole Chicken, cut into pieces
  • Salt and Pepper
  • 1 tbsp Cumin
  • 1 tbsp Oregano
  • ¼ cup of Olive Oil (for marinade)
  • 1 tsp Turmeric
  • 1 cup Sliced Green Olives and Pimientos
  • ¼ cup Capers
  • ¼ cup Worcestershire sauce
  • 5 cloves of Garlic, minced
  • Juice of 1 Orange
  • Juice of 1 Lemon
  • Juice of 1 Lime
  • 1 Onion, chopped
  • 1 Green Bell Pepper, chopped
  • ½ bunch of Cilantro, minced
  • ¼ cup of Olive Oil (for cooking)
  • 1 tbsp Sugar
  • 1 8-oz can of Tomato Sauce
  • 1 cup of Water (you can fill the can of tomato sauce with water as 8 oz is 1 cup)
  1. Get a really big bowl toss your chicken into it.
  2. Add a big pinch of salt, pepper, cumin, and oregano (about a tablespoon of each).
  3. Add a ¼ cup of olive oil and turmeric and rub the chicken all over.
  4. Add the olives and pimiento, capers, and Worcestershire sauce to the bowl.
  5. Then add your garlic, orange juice, lemon juice, lime juice, onion, green bell pepper, and cilantro to the bowl.
  6. Give everything a good squish with your hands and leave this to marinate for anywhere between 15 minutes to 24 hours (beyond 24 hours, the lime juice will start to break down the chicken and change it's texture).
  7. Add a ¼ cup olive oil to a large pot on medium high heat.
  8. Sprinkle in 1 tbsp of sugar.
  9. Use a wooden spoon or swirl the pan around to make sure the sugar and the oil are well-mixed.
  10. Let the sugar mixture slightly caramelize (turn light brown) and start to bead.
  11. Fish the chicken out of the bowl and place it into the pot, skin-side down (don't throw away the marinade and all the onions, peppers, etc! Set it aside for now).
  12. Don't touch the chicken for 4 minutes. This will ensure the chicken gets a nice sear.
  13. Drop the heat down to medium.
  14. Flip the chicken over, cover the pot and let it cook for about 10 minutes.
  15. Remove the cover and dump all the yummy marinade contents and the tomato sauce into the pot, along with 1 cup of water. You can use the same can the tomato sauce was in since 8 ounces equals 1 cup. NOTE: If you have picky eaters who will not go near chunks of green peppers and onions and olives, toss the marinade in a blender with the tomato sauce and water until smooth and add that to the pot.
  16. Give it a good stir, cover and cook for another 30 minutes.
  17. Serve.
Nutrition Information
Calories: 670 Fat: 58 Carbohydrates: 21 Sugar: 11 Sodium: 3274 Protein: 33
Recipe by The Eat More Food Project at