Best Guisado Recipes

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.

PORK STEW IN GREEN SALSA (GUISADO DE PUERCO CON TOMATILLOS)

Steps:

• Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
• Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
• Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

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.

CARNE GUISADO (GUISADO DE RES)

Steps:

• Preaheat oven to 350.
• Season meat with adobo.
• Toss meat with flour.
• In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
• Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
• Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
• Serve as a taco or over rice.

BACALAO GUISADO (CODFISH STEW)

Steps:

• In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
• In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes.
• Garnish with cilantro. Serve with rice or cooked plantains, if desired.
• Serving suggestion: white rice or cooked plantains.

MONGO GUISADO (MUNG BEAN SOUP)

Steps:

• Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
• Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
• Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.

BACALAO GUISADO CON BERENJENA (STEWED CODFISH WITH EGGPLANT)

Steps:

• Soak cod overnight in covered container of cold water in fridge changing water 3 times OR boil for 10 minutes to remove excess salt
• Chop all veggies and set aside. Heat large skillet with olive oil. Sautee onions, garlic. Add peppers and eggplant. Add tomatoes. Add tomato paste and sauce. Add cod. Simmer until cod is tender and flaky.
• Use fork to break cod into smaller flakes. Serve with rice or with sweet or green plantains.

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.

GUISADO DE CERDO

Steps:

• Place garbanzo beans in a large container and fill with water to cover. Let soak overnight.
• Drain beans and place soaked beans in a large stock pot. Add the pig's tail, pig's ears, pig's shoulder, chorizo, pancetta, onion, carrots, celery, garlic, bell pepper, paprika and salt and pepper to taste.
• Fill pot with water to cover and bring to a boil. Reduce heat and let simmer until beans are tender, about 1 1/2 hours. Skim fat from liquid's surface, as needed and serve!

GUISADO DE RES EN SALSA DE JITOMATE - BEEF STEW IN TOMATO SAUCE

Steps:

• Cut the sliced flank steak into small pieces about the size of postage stamps.
• Set steak pieces to simmer in vegetable oil over medium-low heat while preparing vegetables.
• Dice the potatoes into small cubes and place them in a microwave safe bowl.
• Microwave the potatoes 2-3 minutes on high until almost done.
• Add the potatoes to the meat.
• Add 1 cup fresh cilantro to the meat.
• In a blender or food processor, add 1/2 large white onion, 3 cloves garlic, and coriander seeds. Add 1/4 to 1/2 cup water and puree.
• Add this mixture to the meat along with 2 cups of tomato puree.
• Add the small can of corn and mixed vegetables to the meat mixture. Add additional water to thin the broth to a soup-like consistency.
• Now prepare the jalapeno salsa to be served on the side.
• Place 5 jalapenos and 3 plum tomatoes on baking sheet.
• Preheat oven to broil and broil, turning, until blackened.
• Remove the blackened skins and using a mortar and pestle, grind the chiles and tomatoes together along with 2 cloves of garlic.
• Serve with rice and beans and enjoy!

STIR-FRIED RICE NOODLES WITH SHRIMP AND ADOBO (PANSIT BIHON GUISADO)

Steps:

• Soak the mushrooms in the warm water for at least 20 minutes. Drain the mushrooms, reserve the soaking liquid, and thinly slice the mushrooms. Combine the adobo and wine (if using) in a bowl.
• Heat 2 tablespoons of the oil in a large skillet or wok over medium heat until it shimmers. Add the garlic and stir-fry until light gold. Add the onion and cook, stirring occasionally, for about 2 minutes, or until translucent. Stir in the celery and bell pepper. Cook, stirring occasionally, for 2 minutes. Add the adobo. If you are using fresh shrimp, add them, too. Cook, stirring, for about 1 minute. Remove from the heat and set aside.
• Pour the reserved mushroom soaking liquid into a saucepan and add the soy sauce, mushrooms, carrot, and chayote. If you are using dried shrimp, add those, too. Bring the mixture to a boil over high heat. Add the noodles and toss with the rest of the ingredients. As the noodles become tender, separate them until they are able to mix evenly with the veggies, about 3 minutes.
• When the noodles have completely absorbed the liquid and are chewable, stir in the celery, bell pepper, and adobo mixture. Season with the black pepper and mix thoroughly. Pour in the remaining 1 tablespoon oil. Reduce the heat to low to gently fry the noodles for about 2 minutes. Serve with an extra dash of soy sauce and calamansi juice, if using.

DOMINICAN POLLO GUISADO / STEWED CHICKEN

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!

POLLO GUISADO - PUERTO RICAN CHICKEN STEW RECIPE - (4/5)

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!

CARNE GUISADO - COLOMBIAN STEWED BEEF

Steps:

• Heat the oil in a skillet and sauté flank steak until browned.
• Remove from the skillet and sauté chopped tomatoes, thinly sliced onions, minced garlic and cumin until veggies are tender.
• Add the flank steak, water, bouillon, salt and pepper.
• Allow to simmer on low until tender and meat pulls apart with a fork.
• Pull the steak apart into bite sized pieces.
• Allow the sauce to cook down to desired thickness for serving on rice, or add more water depending on how much it has cooked down.
• Enjoy!

CUBAN CHICKEN STEW (GUISADO DE POLLO)

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.

SLOW COOKER GUISADO VERDE

Steps:

• Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.
• In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.
• Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.
• Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.

GUISADO DE BISTEC CON PAPAS

Steps:

• Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard.
• Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth.
• In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through.
• Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil.
• Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains.

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.

"DEE DEE'S HOME RUN CHICKEN"- POLLO GUISADO

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.