Chicken Guisada Recipes

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.

Steps:

• In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Steps:

• Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

Steps:

• Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
• Continue cooking, stirring often, until the meat is tender, about 30 minutes.

Steps:

• Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
• Add onion and garlic and cook until onions are translucent.
• Add stock, chili powder, comino, salt, and pepper.
• Bring to a simmer and cook for 2-3 hours or until beef is very tender.
• In a separate skillet mix flour and oil together to form a roux.
• Cook over medium high heat until a dark beige color, about 5 minutes.
• Be careful not to let it burn.
• Carefully add roux to stewed beef.
• Be very careful because it can splatter.
• Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
• Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.

Steps:

• wash and clean chicken
• place in pot and cover with water add garlic and seasonings to taste.
• Boil chicken ubtil tender and done.
• drain water.
• remove skin and remove meat from bones and shred.
• place in a skillet with 1/4 c oil and saute.
• add 3 TBS flour and cook until browned,.
• add tomatoes with juice and slowly add can of water until desired thickness is achieved.
• season with all seasonings to taste.
• let simmer on low 20 minutes so the flavors absorb.
• serve on egg noodles or in a tortilla -- .

Steps:

• Combine Beef Bullion squares, tomato sauce and Coriander seasoning together in a deep pan or slow cooker and bring up to medium heat.
• Roughly chop the onion, green pepper, potatoes, and carrots and add to tomato sauce mixture. Stir and allow to simmer.
• Finely chop garlic cloves and cilantro to the vegetables and bring to a boil. Cover and place on low heat.
• Add wine and beer and deglaze pan.
• Chop the chicken breasts into quarter-sized pieces and add to the mixture in the pan. If the mixture reduces too much you can add half a cup of water.
• Allow chicken to cook for 45 minutes to 1 hour stirring occasionally.
• Serve with plain white rice or add noodles to make as a soup.

Steps:

• Place chicken, garlic, and salt in pot; cover with water and boil until tender.
• Skin, bone, and shred chicken and place in skillet with oil; saute.
• Add remaining ingredients; simmer about 10 minutes, covered.
• Serve with Spanish rice and refried beans.

Steps:

• Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes, or until browned on all sides.
• Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.

Steps:

• Heat oil in a large saucepan over medium high heat, and cook beef until evenly brown.
• Pour off excess fat and then stir in tomato paste, beef broth and water.
• Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers.
• Reduce heat, and simmer (or place in a crockpot on low setting) for 8 to 12 hours--the longer you allow it to cook, the more tender the beef will be.
• Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
• Serve with Mexican rice and/or homemade tortillas.

Steps:

• In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours., Discard bay leaf; skim fat from cooking juices. Shred pork slightly with 2 forks. Serve with remaining ingredients as desired.