Cinco De Mayo Dinner: Jane Maynard’s Pollo Guisado

One of the first things I did when booting up Al Dente back in 2011 was to see how WordPress organized its food sites. After all, what is the point of writing a blog if no one reads it? (Answer: I don’t know either, but I’m still doing it. Rimshot.) During this research, I ran across Foodpress and its editor Jane Maynard. I figured that, hey, she started off as a humble food blogger with champagne dreams so why not emulate her.


Jane has about 2 million projects including her blog This Week For Dinner, her journal of feeding a busy family of five. She has built a community of dedicated readers that each week post their dinner menus and share recipes. Cool idea, really. I was a loyal TWFD reader for a very long time, but life tends to get in the way of my blog reading. I only make it by once or twice a month to catch up and I rarely post my menus anymore. Such is life I suppose.


She has some pretty cool recipes that I’ve featured here before so be sure to check them out, as well as TWFD. When she does get time to post a recipe, it’s usually one that is both good and easy to prep.


WHAT WORKED: Oh yeah, so it was Cinco de Mayo. I’ve never been sure if this was a real holiday or a Corona beer promotion. Turns out it’s a little of both. This might not be the most authentic chicken preparation, but it’s better than whatever comes out of an Old El Paso box.

WHAT DIDN’T: I have been meaning to make this for the past two weeks but kept forgetting to buy tortillas. I’m an idiot when it comes down to it.



BEST FOR: A weeknight dinner.

SERVE WITH: Sour cream, shredded cheese, cilantro leaves and prepared black beans.


Jane Maynard’s Pollo Guisado
  • 1 lb. boneless, skinless chicken thighs, cut into fork-sized pieces
  • 1/2 cup pan-searing flour
  • 2 tbsp. vegetable oil (JARED'S NOTE: I used canola.)
  • 2 tbsp. unsalted butter, divided
  • medium onion, diced finely
  • 1 red bell pepper, diced
  • 14-15 oz. can diced plum tomatoes in juice
  • 1 tsp. ground cumin
  • 2 to 3 tbsp. chicken broth
  • kosher salt

Heat oil and 1 tbsp. of butter over medium-high heat until foaming.

Add chicken pieces to a large bowl and sprinkle with the pan-searing flour. Toss with a slotted spoon to coat. Transfer with the spoon, shaking off any loose flour, to the pan and saute until all sides are browned. Remove the chicken from the pan and keep warm on a plate.

Melt the remaining butter in the pan with the accumulated grease and add the onion and peppers. Cook until the peppers and onions are both fragrant, about 2 minutes. Stir in the tomatoes with their juices, cumin, and chicken broth.

Bring to a simmer and cook 15 minutes. Adjust flavors with salt and cook an additional 5 to 10 minutes, or as long as it takes to warm your tortillas.

Adapted lightly from Jane Maynard's original at This Week for Dinner

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