Pollo Guisado Salvadoreño with Potatoes, Carrots and Green Olives

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bone-in chicken pieces braised in a savory tomato, beer and Worcestershire sauce with potatoes, carrots and olives — homestyle Salvadoran stewed chicken ready in under an hour. This Salvadoran-inspired quick recipe (dairy-free), ready in about 50 minutes, pairs bone-in chicken thighs and drumsticks, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 4, 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: 10 min Cook: 40 min Serves 4 Salvadoran cuisine 540 cal/serving

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Ingredients

2 lb bone-in chicken thighs and drumsticks
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 white onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
1 cup tomato sauce
1/2 cup light lager beer
2 tbsp Worcestershire sauce
1 tsp yellow mustard
2 Yukon gold potatoes, cubed
2 carrots, sliced
1/3 cup pimiento-stuffed green olives
1 bay leaf
2 tbsp cilantro, chopped

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Instructions

Step 1: Season chicken with salt and pepper. Brown in oil in a Dutch oven over medium-high heat, 4 minutes per side. Remove.
Step 2: Sauté onion, bell pepper and garlic in the drippings for 4 minutes.
Step 3: Stir in tomato sauce, beer, Worcestershire, mustard and bay leaf; scrape up browned bits.
Step 4: Return chicken, add potatoes and carrots, cover and simmer for 25 minutes until the chicken reaches 175°F and vegetables are tender.
Step 5: Add olives and simmer uncovered 3 minutes to thicken. Adjust seasoning, sprinkle with cilantro, and serve with rice or tortillas.