Name: Braised Chicken and Vegetable Stew (Pollo Guisado)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs; 1 tsp olive oil; 0.25 cup yellow onion; 0.25 cup green bell pepper; 2 cloves garlic; 0.5 medium potato; 0.5 cup carrots; 0.25 cup tomato sauce; 1 cup chicken broth; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Braised Chicken and Vegetable Stew (Pollo Guisado)

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Braised Chicken and Vegetable Stew (Pollo Guisado)

Tender chicken thighs simmered in a vibrant tomato-based broth with aromatic peppers and carrots for a comforting, savory finish.

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NUTRITION

Protein

50.5g

Fat

22.6g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tsp olive oil

0.25 cup yellow onion

0.25 cup green bell pepper

2 cloves garlic

0.5 medium potato

0.5 cup carrots

0.25 cup tomato sauce

1 cup chicken broth

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Cut the chicken thighs into bite-sized pieces and season evenly with the sea salt, black pepper, and dried oregano.
2
Heat the olive oil in a large heavy-bottomed pot over medium heat and sear the chicken until golden brown on all sides.
3
Add the diced yellow onion, green bell pepper, and minced garlic to the pot, sautéing for 3-4 minutes until the vegetables are softened and fragrant.
4
Stir in the chopped potato, sliced carrots, tomato sauce, and chicken broth, ensuring the chicken is mostly submerged in the liquid.
5
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the chicken is tender and the sauce has slightly thickened.
6
Garnish the stew with fresh chopped cilantro and serve hot in a deep bowl.