Baked Creamy Pollo Guisado with Root Vegetables

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A comforting Puerto Rican-style chicken stew baked to tender perfection with potatoes, carrots, and a rich tomato base. This Caribbean-inspired chicken recipe, 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, chopped onion
• 1 medium, chopped green bell pepper
• 5 cloves, minced garlic cloves
• 1 1/2 cups tomato sauce
• 1 cup chicken broth
• 2 medium, peeled and cubed potatoes
• 2 medium, peeled and sliced carrots
• 2 bay leaves
• 1 tsp dried oregano
• 1 tbsp white vinegar
• 1/4 cup chopped cilantro

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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.