Pollo Guisado: A Braise of Memory and Flavor

t Alma Café, every dish tells a story. Pollo Guisado is not just food—it is memory on a plate. A slow-cooked, soul-saturated stew found in many Latin American kitchens, its roots are humble, but its meaning is profound. In Honduras, where my story begins, this dish is often the heartbeat of Sunday gatherings, a ritual of nourishment, connection, and love. Braising chicken until tender, perfumed with tomatoes, onions, peppers, garlic, and spices—it’s a dish that bridges generations.

As a child, I remember my grandmother simmering this stew in a clay pot over a low flame. She cooked with intuition, not recipes, her hands guided by memory and instinct. She taught me that Pollo Guisado isn’t measured in tablespoons—it’s measured in heartbeats.

This dish has traveled with me. From La Ceiba to New Orleans, from childhood to chef’s apron, I’ve carried it like a prayer. And now, I offer it to you—not as nostalgia, but as continuity.

The Recipe: Alma's Pollo Guisado

A soulful Honduran-style chicken stew, made with love and meant to be shared.

Ingredients

• 1 whole chicken (about 3–4 lbs), cut into 8 pieces

• Juice of 2 limes

• 1 tablespoon salt

• 2 tablespoons olive oil

• 1 large white onion, sliced

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 4 garlic cloves, minced

• 3 Roma tomatoes, diced

• 1 tablespoon tomato paste

• 1 teaspoon achiote (annatto) or paprika

• ½ teaspoon cumin

• ½ teaspoon ground black pepper

• 1 teaspoon oregano

• 2 bay leaves

• 4 cups chicken stock or water

• 1 large potato, peeled and cubed

• 1 carrot, sliced

• 1 handful fresh cilantro, chopped

Optional for serving:

• White rice or coconut rice

• Warm tortillas

• Sliced avocado

Instructions

1. Clean and Marinate the Chicken
Rub the chicken pieces with lime juice and salt. Let them sit for 15–20 minutes. Rinse and pat dry.

2. Sear for Flavor
In a heavy pot or Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces on all sides. Remove and set aside.

3. Build the Sofrito
In the same pot, sauté onions, bell peppers, and garlic until soft and fragrant—about 5 minutes. Add diced tomatoes, tomato paste, achiote, cumin, oregano, and black pepper. Stir and let it cook until everything begins to break down—another 5 minutes.

4. Simmer to Tenderness
Return the chicken to the pot. Add bay leaves and pour in enough stock or water to nearly cover the chicken. Bring to a simmer. Cover and reduce the heat to low. Let it cook gently for 45 minutes.

5. Add the Roots
Stir in the potatoes and carrots. Simmer uncovered for another 20–25 minutes, or until the vegetables are tender and the stew thickens slightly.

6. Finish and Serve
Taste and adjust seasoning. Stir in chopped cilantro just before serving for freshness. Serve hot over rice or alongside warm tortillas and avocado.

A Bowl of Soul

Pollo Guisado is more than its ingredients. It’s the aroma that fills the kitchen and announces, “You are home.” It’s the way a spoonful can quiet sorrow or magnify joy. At Alma, we cook this dish to remember who we are—and to remind you of where you’ve come from.

Whether you grew up with this stew or are tasting it for the first time, we hope it brings you warmth, memory, and comfort.

From our kitchen to yours—con cariño,
Chef Melissa