Baked Creamy Pollo Guisado with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Puerto Rican-style chicken stew baked to tender perfection with potatoes, carrots, and a rich tomato base. This caribbean-inspired chicken ready in about 75 minutes pairs bone-in chicken thighs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 55 min Serves 6 Caribbean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat and brown chicken for 4 minutes per side until golden. Remove and set aside.
  2. Step 2: In the same pot, sauté 1 large chopped onion, 1 medium chopped green bell pepper, and 5 minced garlic cloves over medium heat for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 1 1/2 cups tomato sauce, 1 cup chicken broth, 2 peeled and cubed medium potatoes, 2 peeled and sliced medium carrots, 2 bay leaves, 1 tsp dried oregano, and 1 tbsp white vinegar. Bring to a simmer.
  4. Step 4: Return chicken to the pot, nestling pieces into the sauce and vegetables. Cover with lid and transfer to the oven.
  5. Step 5: Bake for 45 minutes until chicken is cooked through and vegetables are tender. Remove bay leaves, sprinkle 1/4 cup chopped cilantro on top, and serve warm.

Frequently asked questions

How long does Baked Creamy Pollo Guisado with Root Vegetables take to make?

Total time is about 75 minutes (20 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Creamy Pollo Guisado with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Baked Creamy Pollo Guisado with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Creamy Pollo Guisado with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Creamy Pollo Guisado with Root Vegetables?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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