Pollo Al Colmao Cuban Chicken Stew With Olives Food

POLLO AL COLMAO (CUBAN CHICKEN STEW WITH OLIVES)

Steps:

• Heat the oven to 350 degrees F.
• In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and sauté, stirring frequently, until softened and translucent, 3 to 5 minutes.
• Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.
• Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven.
• Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.
• Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.
• To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.
• Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.
• Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.

POLLO GUISADO: BRAISED CHICKEN STEW

Steps:

• Gather the ingredients.
• Season the chicken pieces with the adobo seasoning.
• Heat the olive oil over medium heat in a heavy skillet or a Dutch oven .
• Add the chicken pieces and brown them for about 5 minutes per side.
• Add the potato cubes, tomato sauce, chicken broth, culantro, olives, cumin, Italian seasoning, bay leaf, achiote oil, and sofrito. Stir well and turn the chicken pieces to coat them with the sauce.
• Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer the chicken stew for 35 minutes or until a thermometer inserted in the thickest piece, away from the bone, reads 160 F.
• Remove the bay leaf and the culantro leaf.
• Serve hot and enjoy!

CUBAN CHICKEN STEW (GUISADO DE POLLO)

Steps:

• Mix the garlic, salt, pepper and paprika to a paste.
• Rub into the chickens thoroughly, inside and out.
• If possible, season the chickens the day before they are to be used.
• Heat the olive oil in a saucepan or casserole.
• Add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside.
• Add the chicken pieces & brown well on all sides; remove & set aside.
• Pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom.
• Return the onions & chicken pieces to the saucepan along with the bay leaf.
• Cover and cook over low heat for 1 hour.
• Add small additional amounts of water if needed.
• Add the potatoes and stir gently.
• Cover and cook over low heat for 20 minutes
• Correct seasoning.
• Add the beans, olives, and pimentos and cook over low heat for 10 minutes.
• The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.