Argentinian Chicken and Potato Stew (Guiso)

About This Recipe

Guiso — a simple, one-pot stew of meat, potatoes and vegetables — is one of the most common home dinners across Argentina, valued for stretching a modest amount of chicken into a full, satisfying meal. This version browns chicken thighs first for depth, then builds a paprika-tinted tomato broth that the potatoes simmer in until they turn soft and starchy, thickening the stew naturally. Browning the chicken properly before adding any liquid is the step most home cooks rush — a hard sear here adds a savory backbone the rest of the stew depends on. Letting everything simmer low and slow, rather than at a hard boil, keeps the chicken tender and gives the potatoes time to release their starch into the broth. Finished with a squeeze of lemon and a generous handful of parsley, this makes a comforting, filling dinner that tastes even better reheated the next day.

Ingredients

Serves 2

• 700 gchicken thighs(bone-in or boneless)
• 3 tbspolive oil
• 1onion(diced)
• 1red bell pepper(diced)
• 3 clovesgarlic(minced)
• 1 tspsweet paprika
• 1 tspdried oregano
• 1 cupcrushed tomatoes
• 3 cupschicken stock
• 3 cupspotatoes(cubed)
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 0.33 cupparsley(chopped)
• 1 tbsplemon juice

Instructions

1. 1

   Brown the chicken

   Heat oil in a heavy pot over medium-high heat. Season chicken with salt and pepper, then brown 4-5 minutes per side. Remove and set aside.

   Don't rush the browning — a real sear here builds most of the stew's flavor.

2. 2

   Build the base

   In the same pot, add onion and bell pepper and cook 6 minutes until soft. Add garlic, paprika and oregano and cook 30 seconds.

3. 3

   Add liquid and potatoes

   Stir in crushed tomatoes, stock and potatoes. Return the chicken to the pot and bring to a simmer.

4. 4

   Simmer until tender

   Cover and simmer on low for 30-35 minutes until the chicken is fully tender and the potatoes have softened and thickened the broth.

5. 5

   Finish and serve

   Stir in lemon juice and half the parsley. Taste and adjust salt, then top with remaining parsley before serving.

Variations

• •

  Add rice: stir in a cup of rice with the stock for a heartier one-pot meal.

• •

  Different protein: beef chunks work well using the same method, though they'll need a longer simmer.

• •

  Spicier: add a pinch of chili flakes with the paprika.

Storage

Refrigerate in a sealed container up to 4 days; the flavor deepens by the next day. Reheat gently on the stovetop with a splash of stock if it's thickened too much.

Frequently Asked Questions