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 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 - PUERTO RICAN CHICKEN STEW RECIPE - (4/5)
Provided by carvalhohm2
Number Of Ingredients 14
Steps:
- Heat a Dutch oven on medium heat. Generously season the chicken with the Adobo seasoning, then add the olive oil and chicken to the Dutch oven. Lightly brown the chicken by cooking chicken for about 5 minutes on each side. Set chicken aside. Add the sofrito, Sazon, tomato sauce, chicken bouillon, Italian seasoning, water, potatoes, carrots, bay leaves and olives to a pot. Bring to a boil, then add the chicken in. Lower the heat to a simmer and cook the stew for 25 to 30 minutes, or until the chicken is cooked through. Check the stew for seasoning and add more chicken bouillon if it needs a bit more flavor. Sprinkle the stew with the chopped cilantro and stir it in. Serve with or over rice, mashed potatoes or some crusty bread on the side for dipping!
DOMINICAN POLLO GUISADO / STEWED CHICKEN
This is my favorite dish, every time I visit my parents they must cook this for me. It's a traditional dish in Dominican families sometimes even served at least once a week. The adobo powder may be found in the Hispanic isle at your local supermarket. The Goya Adobo has a red cap. You'll find yourself seasoning everything with this. Serve with my Dominican Bean Stew / Habichuelas Rojas Guisadas
Provided by Kitty Kat Cook
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash chicken with sterilized water and rub the chicken with the lime juice. In a bowl mix the chicken with peppers, tomatoes, onions and season with oregano, garlic and a pinch of salt. Liberally sprinkle with the adobo. Marinade for at least an hour and as much as to 3 days in the fridge.
- In a large pot (cast iron pot preferred) heat the oil over medium-high heat, add the sugar and let it brown, then put the chicken in pot, reserve the vegetables and liquid. Saute until the meat is light brown. Add 2 tbsp of water, cover and simmer over medium heat until meat is tender adjusting water when necessary, add the rest of the ingredients (except tomato paste) including vegetables and marinade cover again and simmer adding more water if needed. There should be about 1" worth of liquid.
- When the vegetables are tender mix 1/2 cup of water and the tomato paste and add to the pot add the cilantro continue to simmer over low heat to produce a thin sauce. Adjust salt to taste remove cilantro before serving. Serve over white rice with stewed beans.
- Enjoy!
Nutrition Facts : Calories 416.7, Fat 30.3, SaturatedFat 7.6, Cholesterol 107, Sodium 1039.9, Carbohydrate 9.6, Fiber 2.1, Sugar 5.7, Protein 26.5
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
GUATEMALAN CHICKEN - POLLO GUISADO
Steps:
- Turn non-stick skillet on to LOW, place chicken so it will cook in its own juices. Add thyme and bay leaf. Sprinkle each chicken with a pinch of bouillon. Let cook.
- Meanwhile, blend tomato(es), green bell pepper and onion, add annatto.
- When chicken is browned and cooked through, remove and discard bay leaf, and add sauce. Let chicken absorb sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
"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.
DOMINICAN POLLO GUISADO / STEWED CHICKEN
This is my families favorite chicken I make. It is a recipe that I grew up with my mom making for our large family! It is just packed with flavors and it sticks to the true Dominican recipe that was given to my mom from a dear friend of hers from the Dominican Republic. Her friend Manolita was a GREAT cook I remember many of her...
Provided by Gina Davis
Categories Other Soups
Time 30m
Number Of Ingredients 18
Steps:
- 1. Cut chicken up leaving skin on and bone in. Wash and clean each piece well. If you prefer you can remove the bones from the breast and thighs but leave the skin on. You can use boneless skinless breast if like but the flavor will not be as strong.
- 2. Rub the chicken with the lime juice.
- 3. Add chicken to a large bowl and add peppers, tomatoes, onions and season with oregano, garlic and a pinch of salt. Liberally sprinkle with the adobo. Marinade for at least an hour or up to 3 days in the fridge depending on how fresh your chicken is. I leave mine over night.
- 4. When finished marinading in a large pot heat the oil over medium-high heat, sprinkle in the sugar and let it brown,(the sugar is to caramelize the chicken skin) then put the chicken in the pot and brown dark on both sides. Make sure to set the vegetables and liquid aside to use later. Saute until the chicken has a nice dark caramel color to it. Add 2 tbsp of water, cover and simmer over medium heat until the chicken looks is tender adjusting water when necessary, add everything else EXCEPT tomato paste including vegetables and marinade cover again and simmer adding more water if you need it to maintain about 1 to 1 1/2 inches of liquid.
- 5. When the veggies are soft mix 1/2 cup water and tomato paste together and pour into pot. Stir slightly around the chicken pieces taste and adjust salt and pepper to taste. Add 2 cilantro stalks with leaves, leave them whole just lay them in the sauce on top. Squeeze one lime over everything and cover pot. Reduce heat to low and simmer until a thin sauce is made about 30 minutes.
- 6. I serve this the way my mom does. Over yellow rice topped with black beans and then chicken on top covered with the cooked veggies and sauce DELICIOUS!!! Ohhhh and the sauce makes the best bread dipping sauce!
POLLO GUISADO ( CHICKEN STEW )
This is a yummy version of chicken stew that I got from my Puerto Rican inlaws. Very tasty and inexpensive to make. I have never measured the ingredients so I guessed on them. Serve over white rice with some corn niblets and you have a very filling, delicious meal. Can easily be doubled.
Provided by survivedbrooklyn
Categories Stew
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large saucepan and add the oil.
- Add chicken and brown on all sides (won't be cooked at this point.).
- Add tomato sauce, water, veggies and spices.
- Simmer 15-20 minutes until veggies are tender and chicken is done.
- Serve over the white rice. I serve corn with it.
Nutrition Facts : Calories 363, Fat 6.5, SaturatedFat 1.1, Cholesterol 68.4, Sodium 713.2, Carbohydrate 44.1, Fiber 6.8, Sugar 7.9, Protein 32.8
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.
POLLO GUISADO PUERTO RICAN BRAISED STEWED CHICKEN
Categories Soup/Stew Chicken Potato Poultry Braise Stew Christmas Cocktail Party Fourth of July Picnic Thanksgiving Low Fat Kid-Friendly Quick & Easy Wedding Father's Day New Year's Eve Dinner Casserole/Gratin Carrot Fall Spring Summer Winter Healthy Potluck
Yield 6
Number Of Ingredients 26
Steps:
- 1. Clean the chicken with lemon & 1 tbsp salt. Rub the chicken like you're making love to it ;) Let the chicken sit in the mix for about 30 min. This will almost bleach the chicken making it super white and will assist in tenderizing it as well. 2. Rinse the chicken well with cold water then cut the chicken into 8 pcs. Pat dry with paper towel. 3. Heat a 4 quart cast iron pot (or a pot of your choice) and add 1 tbsp olive oil. Brown chicken lightly. Set chicken aside. Empty out remaining oil from pot. bring pot back to stove. 4. Add 1 tbsp achiote oil into pot 5. Add refrito (onions, green peppers, tomato, cilantro, recao leaves) 6. Sauté refrito until limp. Stirring occasionally 7. Add recao mix (you guys call this sofrito), black aged garlic and sazon mix (organo, garlic powder, black pepper, turmeric, saffron, salt) Stir well. Let cook for 5 minutes. 8. Add tomato sauce and alcaparrado mix - Stir well. Let cook for 2 min 9. Stir in Chicken broth and vinegar. 10. Return chicken to pot. Add the potatoes, carrots and bay leaves - Stir Cover and let cook for about 30 min 11. Add beer. Stir, cover and cook for 1 hour or until potatoes and carrots are fork tender. 12. Serve over white rice and enjoy!
POLLO GUISADO (CHICKEN STEW) + VIDEO - COOKED BY JULIE
This pollo guisado aka Puerto Rican chicken stew recipe is packed with flavor! Made with bone-in chicken legs and thighs.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Begin by seasoning the chicken with adobo, sazon, salt, and pepper. Heat some oil in a large pot over medium-high heat. Add the chicken, skin side down, and cook for 3-4 minutes on each side. Make sure to work in batches so you don't overcrowd the pan.
- Remove the chicken from the pot and set it aside. Add the onions and peppers and cook for 2-3 minutes or until translucent. Season with a pinch of salt. Stir in the fresh garlic and cook for 20 seconds. Add the sofrito, tomato sauce, and bay leaf.
- Add the chicken back to the pot and cover with 3 cups of water. Cover and cook for 20 minutes. Once the 20 minutes are up, add the potatoes and olives. Cover and cook for 20 minutes or until the chicken is fully cooked through and the potatoes are fork-tender.
- Cook uncovered for 5-10 minutes and let the sauce thicken a bit. Check for seasoning and enjoy!
"DEE DEE'S HOME RUN CHICKEN"- POLLO GUISADO
How to make "Dee Dee's Home Run Chicken"- Pollo Guisado
Provided by @MakeItYours
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. *Cook's Note: As the water evaporates the flavor of the salt will come through, so be careful not to add too much salt. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Red Beans and Rice - 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. White Rice:
- 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.
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