MexicanMedium · Hot
Guisado de Pollo con Tomate y Alcamonías
A hearty Mexican chicken stew with tomato and warm spices, simmered until the chicken is fall-off-the-bone tender and infused with earthy cumin and smoky notes. A true Tuesday-night comfort food from Rosa's kitchen.
Prep
15 min
Cook
35 min
Total
50 min
Method
Brown the chicken
1
Season chicken thighs with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat.
2
Brown the chicken thighs on all sides, about 4-5 minutes per side. Remove and set aside, leaving the oil in the pot.
Build the sofrito
3
Add the diced yellow onion to the pot with the oil. Sauté over medium heat until softened and translucent, about 5 minutes.
4
Add the minced garlic and cook for 1 minute until fragrant.
5
Add the diced tomato and cook for another 3 minutes, letting the tomatoes break down slightly.
6
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A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
515
per serving
High in protein · 47gLow sugar · 8g
Protein
47g
Carbs
15g
Fat
30g
Sat. fat
6g
Fiber
4g
Sugar
8g
Sodium
941mg
Gluten FreeDairy FreeNut FreeEgg FreeLow CarbMediterraneanHigh ProteinBalanced MacrosLean ProteinWhole Foods
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.1
per serving
DCarbonAEU all-round· carbon sets the grade
Water
1.1m³
Land
72Pt
Runoff
0.2g P
Chicken thighs, boneless drives 82% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
8
Umami
4
Sweet
5
Salty
4
Sour
2
Bitter
4
Spicy
Textures
TenderSilkySoft
Aromas
EarthySmokyHerbalWarm Spiced
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenChef KnifeCutting BoardWooden SpoonMixing BowlTongsMortar And PestlePlastic WrapAluminum Foil
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Chicken must reach an internal temperature of 165°F (74°C) to ensure safe consumption. Use a meat thermometer to verify doneness, especially at the center of the thickest piece.
Handling
Use separate cutting boards and utensils for raw chicken to prevent cross-contamination with ready-to-eat ingredients like cilantro and lime.
Storage
Refrigerate leftover guisado within 2 hours of cooking. Store in airtight containers and consume within 3-4 days. For longer storage, freeze for up to 3 months.
High Risk Population
Ensure thorough cooking for immunocompromised individuals, pregnant women, young children, and elderly. Chicken should be cooked past 165°F with no pink remaining.
Cross Contamination
Wash hands thoroughly with soap for at least 20 seconds after handling raw chicken. Sanitize all surfaces, utensils, and the Dutch oven that contacted raw poultry before using for other foods.
Pro Tips
Technique
When you brown your chicken, don't crowd the pieces in the pot. Give them space so they actually brown instead of steam. Those caramelized bits at the bottom of your Dutch oven? That's where all the flavor lives — you'll deglaze it with the liquids later, so don't waste it.
Substitution
No chicken thighs? Use drumsticks — they'll take a bit longer to fall off the bone, but the meat stays juicy and the collagen makes the sauce silky. Just add an extra 10 minutes to your simmer time.
Time Saver
Brown your chicken the night before and keep it in the fridge. Then the next day, you just build your sofrito and let everything simmer together. The flavor actually gets better overnight since the spices have more time to penetrate the meat.
From the chef
This guisado is built in layers. First the chicken thighs are browned until golden, then the onion softens in that same oil, and then the spices — cumin, smoked paprika, cinnamon, cloves, cayenne — are toasted with the tomatoes until your whole kitchen smells like a proper Mexican cocina. The chicken goes back in, simmers until fall-apart tender, then gets shredded right into the sauce so every strand drinks up that silky tomato broth. Lime juice and cilantro go in at the very end. Serve it over white rice or with warm tortillas and nothing else is needed.
TagsWeeknight DinnerComfort FoodChickenTomato BasedOne PotGluten Free
Source: generated · June 10, 2026