A homestyle Argentinian chicken and potato guiso, simmered slow in a paprika-tomato broth and finished with lemon and parsley.
Guiso β a simple, one-pot stew of meat, potatoes and vegetables β 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 β 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.
Serves 2
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 β a real sear here builds most of the stew's flavor.
In the same pot, add onion and bell pepper and cook 6 minutes until soft. Add garlic, paprika and oregano and cook 30 seconds.
Stir in crushed tomatoes, stock and potatoes. Return the chicken to the pot and bring to a simmer.
Cover and simmer on low for 30-35 minutes until the chicken is fully tender and the potatoes have softened and thickened the broth.
Stir in lemon juice and half the parsley. Taste and adjust salt, then top with remaining parsley before serving.
Brown the chicken in batches if needed β crowding the pot steams it instead of building a proper crust.
Cut the potatoes into similar-sized cubes so they cook evenly and don't turn to mush before the chicken is done.
Let the stew rest 10 minutes off the heat before serving β the flavors settle and deepen.
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.
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.
Guiso, a simple one-pot stew of meat, potatoes and vegetables, is one of the most common home dinners across Argentina, valued for being economical and easy to stretch to feed a family with modest ingredients.
Thighs are recommended since they stay juicy through the long simmer β breast tends to dry out and turn stringy in a stew like this.
It likely needs a longer simmer uncovered at the end to reduce, or the potatoes need more time to break down and thicken the broth naturally.
Yes, it's actually better the next day once the flavors settle β just reheat gently and add fresh parsley when serving.
Per serving (400g / 14.1 oz) Β· 2 servings total
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