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.
STEWED CHICKEN
Steps:
- For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
- For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.
CHICKEN "GUISADO"
Make and share this Chicken "Guisado" recipe from Food.com.
Provided by edeneleven11
Categories Stew
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
"DEE DEE'S HOME RUN CHICKEN"- POLLO GUISADO
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.
- In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
- In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.
CHICKEN STEW
Make and share this Chicken Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large pot, saute onions for 2 minutes.
- Add next 7 ingredients.
- Bring to a boil.
- Add potatoes, carrots, and chicken.
- Simmer until vegetables are done, about 30 minutes.
- Thicken with cornstarch if you like a thicker stew.
Nutrition Facts : Calories 310.9, Fat 14.8, SaturatedFat 2.1, Sodium 1003.6, Carbohydrate 39.3, Fiber 6.6, Sugar 8.1, Protein 7.3
CHICKEN GUISADA
Make and share this Chicken Guisada recipe from Food.com.
Provided by rusted_essence
Categories Whole Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 428, Fat 32, SaturatedFat 7.7, Cholesterol 113.5, Sodium 885.2, Carbohydrate 5.1, Fiber 1.2, Sugar 2.5, Protein 29
CHICKEN GUISADA II
Ok so this is what I ended up doing with a recipe I had already posted but wanted to change a smidge... This recipe is more like carne guisada with a gravy rather than no gravy like the other chicken guisada i posted. We thought this was grrrreat I hope y'all agree...
Provided by rusted_essence
Categories Whole Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
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 -- .
Nutrition Facts : Calories 453.5, Fat 32.6, SaturatedFat 7.9, Cholesterol 106.9, Sodium 284.7, Carbohydrate 12.8, Fiber 1.4, Sugar 3.8, Protein 27.1
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
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 (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
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POLLO GUISADO ~ CHICKEN STEW - HISPANIC FOOD NETWORK
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Reviews 1Category Main DishCuisine Puerto RicanTotal Time 55 mins
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