Pollo guisado is a popular dish served for almuerzo in homes and comedores across Guatemala. Originating from Spain, the ingredients used to make pollo guisado are easily sourced in Xela’s local mercados to create a hearty yet nutritious meal and features salsa inglesa — aka English sauce — aka Worcestershire Sauce. This recipe serves four people.
4 chicken thighs (free – range, organic chicken if you can)
2 tablespoons vegetable oil
1 tsp oregano
1 tsp sugar
1 tsp soya sauce
1 tsp salsa inglesa
1 chicken or vegetable stock cube, crumbled
2 tbs tomato paste
1 tsp ground cumin
1 tsp chili powder
2 limes, quartered
2 green bell peppers, quartered
1 small red onion, finely sliced
2 garlic cloves, crushed
4 tomatoes, quartered
2 carrots, peeled and cut into inch inches
2 medium potatoes, peeled and quartered
½ cup pitted olives
Water, to cover chicken
1. Prepare the marinade for the chicken. Place the chicken in a bowl; add the oregano, onion, garlic, tomatoes and olives. Squeeze over the juice of the limes, add some salt and pepper and combine. Leave for 30 minutes.
2. In a casserole dish or large saucepan, heat the oil then add the crumbled stock cube and sugar and stir to combine for a couple of minutes until the paste turns golden brown.
3. Add the chicken pieces and brown on both sides. Add the chilli and cumin and fry for a minute before adding the tomato paste, fry for another minute. Add enough water to cover the chicken. Cover the pan and bring to the boil.
4. Add the remaining ingredients including the rest of the marinade and lime flesh, cover and simmer over a medium
– low heat until the meat is cooked and the vegetables are tender, approximately 45 minutes.
5. Season and leave for a few minutes before serving with arroz estilo guatemalteco and fresh tortillas.
Bon appétit, Xela!
My Latin American food blog can be found at www.lasalsainglesa.com. AMA’s Alternatives Boutique sells homemade salsas, peanut butter and jams as well as beautiful textiles: 5a avenida 6 – 17 Zona 1