Savory, tomato-based, and simple, chicken guisado is the kind of sauce that makes braised chicken taste like it's been simmering all day. The chicken base does a lot of work here.
Ingredients
- ½ yellow onion
- 1½ garlic cloves
- 2 medium tomatoes, rough cut
- 2 tbsp chicken base
Instructions
- 1Add onions, garlic, and tomatoes to a large pot. Pour in enough water to half-cover the ingredients.
- 2Bring to a boil, then simmer for 20 minutes until everything is soft.
- 3Blend until smooth.
- 4Heat oil in the same pot over medium heat. Pour in the blended sauce, it will splatter, so pour carefully.
- 5Add chicken base and stir.
- 6Simmer for 5–10 more minutes. Season with salt.
Cook's Note
Adding the blended sauce back to hot oil deepens the flavor, it toasts the tomato puree slightly in the fat. It splatters, so have a lid nearby to shield yourself and lower the heat if needed.
Best Served With
As a braising sauce for shredded chicken or as a base for tacos and enchiladas.
Why This Recipe Works
Cooking the tomatoes and onions before blending softens the raw edges. Sautéing the blended puree in hot oil adds a layer of flavor that straight-simmered sauces don't get. The chicken base concentrates the savory notes without needing a long simmer.
Make It Yours
- Add a few chipotle chiles to the blend for smokiness
- Stir in epazote at the end for an earthy, herby version
- Use vegetable stock instead of chicken base for a vegetarian option
- Add cumin to the blend for more depth
Leftover Strategy
Keeps refrigerated for 5 days. Freezes well. Use as a quick braising liquid or enchilada sauce.
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Pairing
Works as a component. Whatever dish it's used in dictates the pairing.
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