POLLO GUISADO ~ CHICKEN STEW
This Pollo Guisado is a braised chicken stew
Provided by David Taylor
Categories Main Dish
Time 55m
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 450 kcal, ServingSize 1 serving
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.
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 (MEXICAN STYLE)
This is something I learned to make from my sister-in-law. my family loves this dish :)
Provided by Joy Duran
Categories Chicken
Time 1h
Number Of Ingredients 11
Steps:
- 1. Melt butter in fry pan, add cut up chicken and saute until lightly browned. Set rice on too cook so it will be done.
- 2. While the chicken cooks, peel and chop the potatoes, onion and garlic, dice the tomatoes. Seed and slice the jalapeno. Set ingredients aside in a bowl.
- 3. When the chicken is ready,add the above ingredients along with the chicken broth and seasonings, let it simmer until the tomatoes are broken down and the potatoes are cooked through, this should take about 15 minutes or so depending on how much you make. Serve over the rice and enjoy :)
- 4. Please remember that working with chili peppers can be harmful, ALWAYS wash your hands afterwards or use food safe gloves ( like the ones they use in restaurants) to protect your hands. If you don't have any gloves then wash hands thoroughly and do not touch your face (eyes, nose, etc.) for a while.
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.
EASY POLLO GUISADO
I emphasize this on all of my recipes, more of anything you prefer may be added to recipes I post. I dont cook from written recipes, just from memory. This is a simpler version of pollo guisado, modified to help busy cooks that are multi-tasking throughout the evening.
Provided by CarribeQueen
Categories Caribbean
Time 2h
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot boil chicken for about 45 minutes.
- While chicken is cooking, In a large bowl, add all other ingredients EXCEPT 2 cup of water. Stir and set aside.
- Drain chicken, rinse in cold water, cut into strips. Set aside.
- Place vegetables/seasoning mixture into the large pot with the 2 cups of water. Heat to boiling.
- Once boiling, turn to low. Add chicken and let it simmer for 1 hour. Stir every 10-15 minutes. Remove from heat. Let stand for 5-10 minutes.
- Remove bay leaves, and serve.
Nutrition Facts : Calories 177.7, Fat 2, SaturatedFat 0.4, Cholesterol 45.7, Sodium 547.3, Carbohydrate 19.3, Fiber 2.5, Sugar 3.3, Protein 20.4
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 GUISAO
Make and share this Pollo Guisao recipe from Food.com.
Provided by ErikaC924
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Wash chicken.
- 2. In a large pot fill with water (enough to cover chicken) bring to a boil and add 1 tablespoon of salt.
- 3. Once its boling add chicken to water and turn down to medium heat let cook for 45 minutes.
- 4. After 45 minutes drain the chicken, do not reuse this water dump it, and let chicken cool a bit. When cool enough cut larger peices (ie breasts) into half peices.
- 5. Now fill the same pot with water, again enough to cover the chicken, make sure it is no more water then necessary.
- 6. Add all the rest of the ingredients to the water except the chicken! So add the potato peices, sofrito, (if you do not know how to make sofrito use recaito by goya a 12 oz can and you're pouring about the whole can in leave about 1.5 inches of it in the jar.yes it seems like a lot but its not) the 8 oz can of tomato sauce, 5 mazanilla olives, 2 bay leaves, 2 teaspoons olive oil, diced green pepper, 2 sazon goya, 2 tablespoons chicken bullion, and 1 tablespoon of salt.okay! Bring all of this to a boil.
- 7. Once fully boiling, add the chicken.
- 8. Turn to medium heat, cover and let cook for one hour.
- 9. Usually served with arroz blanco (white rice).
- 10. Yes its a long cook time but its worth it.
Nutrition Facts : Calories 592.9, Fat 37.4, SaturatedFat 10.4, Cholesterol 162.6, Sodium 2738.7, Carbohydrate 21.7, Fiber 3.3, Sugar 3, Protein 41
MARIA'S TACO XPRESS POLLO GUISADO
I got this from Guy Fieri's cookbook, Diners, Drive-Ins and Dives. Maria's Taco Xpress is a South Austin institution and it's fast food, Texas style. The locals rave about the food. Guy says the pollo guisado is a little bit sweet, spicy, tender, and crazy good!
Provided by Sharon123
Categories Stew
Time 1h10m
Yield 4-6
Number Of Ingredients 14
Steps:
- Put the chicken in a saucepan with salted water to just cover. Bring to a simmer and cook until just cooked through, about 25 minutes. Let cool, then shred the chicken.
- Place the tomatoes, chipotle sauce, cumin, garlic powder, 3/4 teaspoons pepper, 3/4 teaspoons salt, and 1 cup water in a blender. Puree until smooth.
- Heat the oil in a saucepan over medium heat. Add the onion, and cook until the onion is golden brown, about 7-10 minutes.
- Add the chipotle mixture and bring to a simmer. Add the chicken and simmer unil the sauce thickens and the chicken is tender, about 15 minutes. Season with salt and pepper to taste.
- Serve the pollo guisado in crisp taco shells with shredded lettuce, diced tomato and shredded Cheddar cheese. Enjoy!
CUBAN CHICKEN STEW (GUISADO DE POLLO)
Found on the net & posted in response to a request. Substitute rice for potatoes, if desired. After making this for the first time myself, I made some minor changes in the steps to improve the recipe.
Provided by CountryLady
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 515.9, Fat 30.1, SaturatedFat 7.3, Cholesterol 103.5, Sodium 966.5, Carbohydrate 28.8, Fiber 4.8, Sugar 4.3, Protein 29.3
POLLO GUISADO
This recipe is courtesy of Fernando Ezeta at Maria's Taco Xpress in Austin, TX, featured on Diner, Drive-ins and Dives.
Provided by mightyro_cooking4u
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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 saucespan with the onions and cook over medium heat 15 minutes.
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