Five Senses Palate/Sujhey Beisser


Pollo Guisado con Papas

Today I’m about to share the recipe that my 12-year-old daughter made for dinner last week. It’s a very typical recipe in Latin cuisine. There are probably as many variations of it as there are cooks in a household. I make it the same way that my mom makes it, and she cooks it the


same way that my grandmother did, and now my daughter has learned how to make it, following the line of home cooks in my family.

My first taste of it was an incredibly proud moment, to taste those familiar flavors that remind me of my grandmother and my mom’s cooking. To know that my very own daughter was able to bring this recipe to the table makes me realize one more time how important it is for me to pass down the flavors of my culture to her.

The recipe is straightforward, and I remember making this dinner for my family when I was 13-years-old. The apple doesn’t fall far from the tree, they say. I hope you enjoy this gem from our kitchen. Let’s get cooking!

Ingredients (Serves 4)

  • 3 tablespoons canola oil
  • 4 bone-in, skin-on chicken thighs
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 green pepper, seeded and diced
  • 1 teaspoon cumin powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons dry oregano
  • 4 medium Russet potatoes, peeled and cut into 2-inch cubes
  • 2 carrots, peeled and cut into 1-inch pieces
  • 1 12-oz. can of chicken broth
  • Salt and black pepper to taste
  • Chopped cilantro (optional)


Sprinkle chicken thighs with some salt and pepper. Heat 2 tablespoons of oil in a large sauté pan. Place the chicken in the hot pan, skin side down. Cook until browned on both sides, about 4-5 minutes per side. Remove from the pan and set aside. Add remaining one tablespoon oil to the pan and cook diced onions, minced garlic, and diced pepper, occasionally stirring until lightly brown, about 7 minutes. Stir in spices and cook for 30 seconds. Add cubed potatoes and carrots, stirring to coat with sofrito mixture — season with salt. Nestle in chicken thighs skin side up, add chicken broth, bring to a boil. Cover the pan and cook until chicken is cooked through, and potatoes are tender for about 25 minutes.

Sprinkle with chopped cilantro if using. Serve with white rice or crusty bread. Enjoy!