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Pollo Guisado con Patatas

Serves 4 to 6 Entree chicken, Poultry

Pollo Guisado con Patatas

Pollo Guisado con Patatas is a staple of Spanish home cooking, embodying the comforting routine of weeknight dinners across the country. This dish is a reliable mainstay, often prepared without a second thought, as the ingredients and method are committed to muscle memory rather than paper. Its simplicity mirrors the rhythm of everyday life, with families gathering around the table to savor a filling meal.

The stew presents a hearty blend of tender chicken and soft potatoes, infused with the earthy warmth of sweet pimentón and the aromatic depth of bay leaf. The onions and carrots melt into the broth, enriched with the dry white wine's subtle acidity. Each bite is a comforting balance of flavors, seasoned just enough with sea salt and black pepper to highlight the dish's rustic charm.

Ingredients

  • 1chicken — cut into 8 pieces
  • 800 gwaxy potatoes — broken into chunks
  • 2onions — chopped
  • 2carrots — sliced
  • 3 clovesgarlic — minced
  • 150 mldry white wine
  • 500 mlchicken broth
  • 1 tbspsweet pimentón
  • 1bay leaf
  • 5 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Cut the chicken into serving pieces, pat them dry with paper towels, and season generously with fine sea salt and black pepper on all sides. Heat 3 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Place the chicken pieces skin-side down in the hot oil and brown them until the skin is golden and crisp, about 5 to 7 minutes. Flip the pieces and brown the other side for an additional 3 to 4 minutes. Remove the chicken from the pot and set aside.
  2. Peel and finely chop the 2 onions and 3 cloves of garlic. Add them to the pot with the rendered chicken fat, reducing the heat to medium. Stir occasionally, cooking until the onions are translucent and the garlic is fragrant, about 5 minutes. Add 1 tablespoon of sweet pimentón off the heat, stirring quickly to coat the onions and garlic without burning the spice.
  3. Return the pot to the heat and pour in 150 ml of dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for 2 to 3 minutes until it reduces slightly. Add 500 ml of chicken broth and 1 bay leaf, then return the browned chicken pieces to the pot, ensuring they are mostly submerged in the liquid.
  4. Peel and slice the 2 carrots into rounds and add them to the pot. Peel and cut the 800 g of waxy potatoes into large chunks, then add them as well. Stir gently to combine, cover the pot with a lid, and reduce the heat to low. Simmer the stew for about 45 minutes, or until the chicken is tender and the potatoes are easily pierced with a fork, absorbing the flavors of the broth.
  5. For a finishing touch, prepare a majado by crushing a handful of almonds, 1 clove of garlic, and a small bunch of parsley in a mortar and pestle until it forms a paste. Stir this mixture into the stew, or alternatively, add a squeeze of lemon juice to brighten the flavors. Serve the Pollo Guisado con Patatas hot, accompanied by crusty bread to soak up the rich sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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