Pollo Guisado Al Estilo Santa Fe 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:

• 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.

Steps:

• Calienta el horno a 400°F.
• Revuelve las tiras de tortilla en el aceite; espárcelas sin amontonarlas en una charola (bandeja) para hornear. Revolviéndolas de vez en cuando, hornéalas de 10 a 12 min. o hasta que estén crujientes.
• Mientras tanto, mezcla bien el queso crema untable, 2 cdas. de leche y el sazonador para tacos. Cocina el pollo mientras lo revuelves con frecuencia en una cacerola grande ya rociada con aceite en aerosol a fuego medio-alto de 8 a 10 min. o hasta que se cueza. Incorpora la la mezcla de queso crema, la leche restante, los frijoles, el elote y los tomates; cocínalos y revuélvelos con frecuencia manteniendo un hervor suave a fuego medio-bajo de 6 a 8 min. o hasta que se terminen de calentar.
• Al servir, ponle encima las tiras de tortilla y el cilantro.

Steps:

• Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
• Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
• Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

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.