Best Marias Taco Xpress Pollo Guisado Recipes

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POLLO GUISADO



Pollo Guisado image

This recipe is courtesy of Fernando Ezeta at Maria's Taco Xpress in Austin, TX, featured on Diner, Drive-ins and Dives.

Provided by mightyro_cooking4u

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

32 ounces chicken thighs, boneless
3 tomatoes, diced
2 ounces chipotle hot sauce, canned
1/4 tablespoon garlic, chopped
14 tablespoons ground cumin
1/4 tablespoon ground black pepper
1/4 tablespoon salt
9 ounces water
3 tablespoons vegetable oil
1 onion, diced

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 saucespan with the onions and cook over medium heat 15 minutes.

MARIA'S TACO XPRESS POLLO GUISADO



Maria's Taco Xpress Pollo Guisado image

I got this from Guy Fieri's cookbook, Diners, Drive-Ins and Dives. Maria's Taco Xpress is a South Austin institution and it's fast food, Texas style. The locals rave about the food. Guy says the pollo guisado is a little bit sweet, spicy, tender, and crazy good!

Provided by Sharon123

Categories     Stew

Time 1h10m

Yield 4-6

Number Of Ingredients 14

2 lbs boneless skinless chicken thighs (or your choice of cut)
3/4 teaspoon kosher salt, plus more
kosher salt, to taste
3 medium tomatoes, diced
1/4 cup canned chipotle chile in adobo
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder (or 3 fresh garlic cloves, minced)
3/4 teaspoon fresh ground black pepper (plus more to taste)
3 tablespoons olive oil (or vegetable oil)
1 large onion, diced
taco shell (optional)
shredded lettuce (optional)
diced tomato (optional)
shredded cheddar cheese (optional)

Steps:

  • Put the chicken in a saucepan with salted water to just cover. Bring to a simmer and cook until just cooked through, about 25 minutes. Let cool, then shred the chicken.
  • Place the tomatoes, chipotle sauce, cumin, garlic powder, 3/4 teaspoons pepper, 3/4 teaspoons salt, and 1 cup water in a blender. Puree until smooth.
  • Heat the oil in a saucepan over medium heat. Add the onion, and cook until the onion is golden brown, about 7-10 minutes.
  • Add the chipotle mixture and bring to a simmer. Add the chicken and simmer unil the sauce thickens and the chicken is tender, about 15 minutes. Season with salt and pepper to taste.
  • Serve the pollo guisado in crisp taco shells with shredded lettuce, diced tomato and shredded Cheddar cheese. Enjoy!

EASY POLLO GUISADO



Easy Pollo Guisado image

I emphasize this on all of my recipes, more of anything you prefer may be added to recipes I post. I dont cook from written recipes, just from memory. This is a simpler version of pollo guisado, modified to help busy cooks that are multi-tasking throughout the evening.

Provided by CarribeQueen

Categories     Caribbean

Time 2h

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts
1 (15 ounce) can of white chopped white potatoes
1 chicken bouillon cube
3 tablespoons sofrito sauce
1 (8 ounce) can tomato sauce
1 teaspoon recaito
2 bay leaves
1 teaspoon olive oil
3 tablespoons adobo seasoning, with cumin
2 tablespoons Sazon Goya seasoning
1 small onion (cut in petal, rings, strips, your preference)
1 green bell pepper (cut in petel, rings, strips, your preference)
2 cups water

Steps:

  • In a large pot boil chicken for about 45 minutes.
  • While chicken is cooking, In a large bowl, add all other ingredients EXCEPT 2 cup of water. Stir and set aside.
  • Drain chicken, rinse in cold water, cut into strips. Set aside.
  • Place vegetables/seasoning mixture into the large pot with the 2 cups of water. Heat to boiling.
  • Once boiling, turn to low. Add chicken and let it simmer for 1 hour. Stir every 10-15 minutes. Remove from heat. Let stand for 5-10 minutes.
  • Remove bay leaves, and serve.

Nutrition Facts : Calories 177.7, Fat 2, SaturatedFat 0.4, Cholesterol 45.7, Sodium 547.3, Carbohydrate 19.3, Fiber 2.5, Sugar 3.3, Protein 20.4

POLLO GUISADO ( CHICKEN STEW )



Pollo Guisado ( Chicken Stew ) image

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

2 boneless skinless chicken breasts, cut into 1 inch cubes
1 (8 ounce) can tomato sauce
3/4 cup water
1 large potato, chopped
1 large carrot, sliced
2 teaspoons vegetable oil
1 tablespoon sofrito sauce
1 -2 teaspoon adobo seasoning (or more)
1 -2 teaspoon sazon goya con culantro y achiote
hot cooked white rice, made with a bit of
oil, and
salt

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

DOMINICAN POLLO GUISADO / STEWED CHICKEN



Dominican Pollo Guisado / Stewed Chicken image

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

1 (2 -3 lb) whole chickens, cut into pieces
2 -3 tablespoons lime juice (about the juice of 2 limes)
2 cubanelle peppers, seeded and chopped or 2 green bell peppers
1 small red onion, chopped
2 plum tomatoes, chopped
2 stalks fresh cilantro, with leaves
2 tablespoons oil
1/4 cup seedless olive, sliced (optional)
2 tablespoons tomato paste
1/2 teaspoon mashed garlic
1/2-1 tablespoon sugar
1/2 teaspoon crushed dried oregano
1/2 tablespoon salt
2 tablespoons goya brand original adobo seasoning

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

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