Instant Pot Pollo Guisado Food

INSTANT POT PUERTO RICAN POLLO GUISADO OR CHICKEN STEWED

Steps:

• Press the Sauté button and add the olive oil, sofrito, tomato sauce, sazon, diced tomatoes, garlic, chicken bouillon packet and stir for about five minutes until everything is well blended.
• Salt and Pepper to taste!
• Once everything is blended, add the chickens, water, bay leaves, potatoes, and chili powder (optional).
• Seal the instant pressure cooker.
• Turn off Sauté.
• Click the Poultry button and set it for 25 minutes. You can also use the Pressure Cook button and set the time for 25 minutes.
• Natural release for about 10 to 15 minutes.

POLLO GUISADO

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.

POLLO GUISADO (CHICKEN STEW)

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.

INSTANT POT ESTOFADO DE POLLO (PUERTO RICAN-STYLE CHICKEN STEW)

Steps:

• Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Heat the olive oil in the pot.
• Add the chicken to the pot and cook for 4 minutes on each side. Transfer the chicken to a plate.
• Add the wine and vinegar to the pot, scraping the bottom of the pot to loosen any browned bits. Cook, stirring occasionally, for 3 minutes. Press cancel or turn off the burner.
• Add the tomato sauce to the pot and stir until well mixed. Stir in the potatoes, onion, olives, garlic, capers, and salt. Return the chicken to the pot and spoon some of the sauce over the top of the chicken.
• Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 10 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 10 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 11 minutes for the pot to come to pressure before the cooking time begins.
• After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick-release method.
• Open the lid and select the sauté function on the pot again. Simmer for 5 minutes, stirring occasionally, then press cancel or turn off the burner.

POLLO GUISADO OR LATIN CHICKEN STEW

Steps:

• Season chicken with adobo seasoning salt.
• In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
• Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
• Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
• Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.
• Cover and cook 50 minutes over medium-low heat, until the chicken is tender.
• Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
• Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.