Stephanie Cervi

Chicken & Summer Vegetable Guisado

Chicken & Summer Vegetable Guisado

This colorful chicken and vegetable stew pairs lean protein with a rainbow of summer produce, delivering fiber, antioxidants, and vitamin C in every bite. It’s lighter than a traditional guisado but just as filling, and a great way to use up groceries you have on hand.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Print Recipe

Ingredients
  

  • 1 lb chicken (any type of cut)
  • 2 Tbsp vegetable oil
  • 1 onion, chopped
  • 1 Poblano pepper, diced Bell pepper works too
  • 2 medium zucchini or summer squash, diced
  • 1 eggplant, diced
  • 2 ears corn, kernels cut off or 1 cup frozen or canned
  • 3 tomatoes, diced or 1 can diced tomatoes
  • 4-5 cloves garlic, minced or 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • ½ cup broth or water
  • Salt & pepper to taste
Optional toppings
  • Lime
  • Cilantro
  • Queso fresco

Method
 

  1. Cook the Chicken: Season the chicken with salt, pepper, and half the cumin. Heat 1 tbsp oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken (5-6 mins per side) until golden and cooked through (165 degrees). Remove from heat, let rest, then shred with two forks and set aside.
  2. Sauté the Aromatics: In the same pan, heat the remaining oil. Add the onion and poblano pepper. Sauté about 5 mins until softened.
  3. Add the Squash & Eggplant: Stir in the zucchini and eggplant, cook 5-7 mins stirring occasionally, until vegetables begin to soften and lightly brown. 
  4. Build the Stew: Add the garlic, remaining cumin, and oregano. Cook 1 min until fragrant. Stir in the tomatoes and broth. Bring to a gentle simmer. 
  5. Simmer: Cover and cook 10-15 mins, stirring occasionally, until vegetables are tender but still hold their shape. 
  6. Add the Corn & Chicken: Fold in the corn and shredded chicken. Cook uncovered 3-5 mins until heated through and the liquid reduces slightly.
  7. Finish and Serve: Taste and adjust salt and pepper. Top with fresh cilantro, a squeeze of lime, and crumbled queso fresco. 

Notes

Repurpose your leftovers: This guisado makes a great filling for tacos or burritos, or spoon over rice! Store any leftovers in an airtight container in the refrigerator for up to 4 to 5 days. Reheat gently on the stove or in a microwave, add 1 to 2 tablespoons of water or broth.
Spice it up: This skillet is family-friendly and mild. If you prefer a spicier kick, add a finely diced jalapeño or serrano pepper, or stir in chipotle peppers in adobo for Smokey heat.
Key nutrients
  • Vitamin A
  • Vitamin C
  • Fiber
  • Protein
Quick tips
  • Sear, don’t boil the chicken: Browning it first builds deep flavor before it simmers with the vegetables.
  • Leave the skins on: Zucchini and eggplant hold most of their fiber and antioxidants in the peel.
  • Squeeze lime at the very end: Vitamin C destroys easily with heat, and keeping it fresh helps your body absorb iron.
search previous next tag category expand menu location phone mail time cart zoom edit close