POLLO GUISADO RECIPE (CHICKEN STEW)
This pollo guisado recipe is a flavorful braised chicken stew popular in Caribbean and Latin American cuisines, with loads of chicken, so easy to make!
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 14
Steps:
- Season the chicken with adobo and sazon seasoning. Be sure to get all sides.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
- Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.
- Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.
- Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone. It should register 165 degrees internal (minimum) when measured with a food thermometer.
- Garnish with red pepper flakes and fresh chopped parsley and serve.
Nutrition Facts : Calories 451 kcal, Carbohydrate 26 g, Protein 28 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 96 mg, Sodium 618 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
POLLO GUISADO
Steps:
- Boil the chicken for 25 minutes or until cooked. Set aside.
- In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds.
- In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden.
- Add the chipotle mixture and the chicken to the saucepan with the onions and cook over medium heat 15 minutes.
GUATEMALAN CHICKEN - POLLO GUISADO
Steps:
- Turn non-stick skillet on to LOW, place chicken so it will cook in its own juices. Add thyme and bay leaf. Sprinkle each chicken with a pinch of bouillon. Let cook.
- Meanwhile, blend tomato(es), green bell pepper and onion, add annatto.
- When chicken is browned and cooked through, remove and discard bay leaf, and add sauce. Let chicken absorb sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POLLO GUISADO
A delicious and easy Spanish chicken stew, or pollo guisado. Great for entertaining and makes for great leftovers. Serve over white rice.
Provided by audball
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
- Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
- Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 14.3 g, Cholesterol 47.6 mg, Fat 16 g, Fiber 2 g, Protein 18.7 g, SaturatedFat 3.5 g, Sodium 1339.4 mg, Sugar 2.4 g
POLLO GUISADO (DOMINICAN STEWED CHICKEN)
After spending many years living in the Dominican Republic, nothing takes me back more than making a big batch of pollo guisado, the most tender, flavorful chicken you'll ever eat. Serve this with Dominican rice and beans and a slice of fresh avocado. The hard-to-find Dominican ingredients can easily be ordered online.
Provided by Pepita
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.
- Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.
- Add tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 6 g, Cholesterol 72 mg, Fat 15.8 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 3.2 g, Sodium 1260.5 mg, Sugar 4.1 g
POLLO GUISADO (CHICKEN STEW)
Featuring a pretty golden-red color and comforting flavor, this chicken stew will be a welcome entree at any celebration. It's perfect for pairing with red beans and rice.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first four ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., In a large nonstick skillet, brown chicken in oil. Stir in the potatoes, water and tomato sauce. Bring to a boil; cover and simmer for 45-60 minutes or until chicken is tender. Add additional water if necessary. Discard bay leaves before serving.
Nutrition Facts : Calories 360 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
ARROZ CON POLLO CHAPINA (GUATEMALAN CHICKEN AND RICE)
Make and share this Arroz Con Pollo Chapina (Guatemalan Chicken and Rice) recipe from Food.com.
Provided by MarraMamba
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes.
- Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together.
- Pour in the broth and chicken pieces.
- Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas.
- Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time.
- Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.
Nutrition Facts : Calories 372.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 101.5, Sodium 875.6, Carbohydrate 46.8, Fiber 3.9, Sugar 4.2, Protein 30
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