Pollo guisado al horno is how you make pollo guisado in one pan in the oven. It’s the perfect mix of pollo guisado and pollo al horno, bringing the best of both into one delicious dish!
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Add potatoes and carrots
Dominican pollo guisado usually skips potatoes and carrots and sticks to just bell peppers, but for this baked version, adding potatoes and carrots just works. The carrots soak up all the delicious sauce, while the potatoes help thicken it, making them the perfect additions to the dish.
Use the marinating bowl throughout every step
Keep using the marinating bowl as you go. It makes everything so much easier and tastier. After you marinate the chicken, toss your veggies in the same bowl so they soak up all that leftover seasoning. Then, when it is time to mix the water and tomato sauce, do it right in the bowl to grab every last bit of flavor.
Pollo Guisado al Horno (Baked Chicken Stew)
Ingredients
Instructions
- Preheat the oven to 350°F. Season the chicken with garlic, sofrito, adobo, sazón, black pepper, and oregano, then toss the potatoes and carrots in the leftover marinade.
- Arrange the chicken, potatoes, and carrots in a baking dish and bake for 30 minutes. Flip the chicken and bake for another 30 minutes.
- Mix water and tomato sauce in the same bowl to pick up any leftover seasoning, then pour it over the chicken and vegetables.
- Bake for another 30 minutes, or until the chicken is tender, the vegetables are cooked through, and the sauce has thickened. Serve and enjoy!
