Pollo Guisado Verde Food

POLLO CON SALSA VERDE (CHICKEN WITH GREEN SAUCE)

Steps:

• Sprinkle the chicken with salt and black pepper to taste.
• Dredge both sides of chicken through the flour, shaking off excess.
• Melt the butter over med heat in a large heavy bottomed pot.
• Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
• Remove chicken from the pot and keep warm.
• Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
• Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
• Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
• Continue to cook until chicken is cooked through and tender (about 15 minutes).
• Taste the sauce and add more salt and pepper if desired.
• Place chicken on a serving platter and spoon sauce over each piece.
• Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.

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.

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.

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.

EASY POLLO GUISADO

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.

POLLO GUISADO (DOMINICAN STEWED CHICKEN)

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.