Best Pollo 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.

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.

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.

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!

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!

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.

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.

POLLO GUISADO (MEXICAN STYLE)

Steps:

• 1. Melt butter in fry pan, add cut up chicken and saute until lightly browned. Set rice on too cook so it will be done.
• 2. While the chicken cooks, peel and chop the potatoes, onion and garlic, dice the tomatoes. Seed and slice the jalapeno. Set ingredients aside in a bowl.
• 3. When the chicken is ready,add the above ingredients along with the chicken broth and seasonings, let it simmer until the tomatoes are broken down and the potatoes are cooked through, this should take about 15 minutes or so depending on how much you make. Serve over the rice and enjoy :)
• 4. Please remember that working with chili peppers can be harmful, ALWAYS wash your hands afterwards or use food safe gloves ( like the ones they use in restaurants) to protect your hands. If you don't have any gloves then wash hands thoroughly and do not touch your face (eyes, nose, etc.) for a while.

DOMINICAN POLLO GUISADO / STEWED CHICKEN

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!

EASY POLLO GUISADO

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.

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

MARIA'S TACO XPRESS POLLO GUISADO

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!

POLLO GUISADO ( CHICKEN STEW )

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.

POLLO GUISADO VERDE

Steps:

• Pre-heat oven to 450°. First, chop and dice all vegetables except for N. Mexico Peppers. Place N. Mexico peppers on cookie sheet and lightly drizzle with olive oil. Place peppers into 450° oven for 20-30 minutes or until skin blisters. Next, add chicken stock to small sauce pan over low heat and add tomato paste, salt, pepper, garlic powder, cumin and dried celery. Let sit over heat while gently stirring once or twice to dissolve tomato paste. Next, place chicken fryer over medium-high heat and add 2 tblsp lard or olive oil. While oil heats in pan, remove excess moisture from chicken and toss chicken cubes in flour to lightly coat. Place chicken cubes in chicken fryer and cook until flour is medium brown in color. Next, add vegetables to fryer except for N. Mexico peppers. Pour chicken stock from sauce pan into fryer and gently stir ingredients. Add up tp 1/2 cup of water to reach all vegetables. Cover with vented lid and lower heat to low. Stir every 10 minutes or so until heat lowers to avoid burning at the bottom. Next, remove N. Mexico peppers from oven and peel skins once cool. Once skinned, chop peppers as finely as possible almost to a pasty consistency. Cook chicken and vegetables over low heat for approx 45-minutes. Then, stir in N. Mexico peppers and cook for an additional hour to 1 1/2 hours until sauce is reduced to a medium thickness. Add salt to taste and serve over rice with corn tortillas. Garnish with cilantro or parsley and lime.

POLLO GUISADO – PUERTO RICAN BRAISED STEWED CHICKEN

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

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

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.

POLLO GUISADO RECIPE - (4/5)

Steps:

• Start by browning chicken on both sides, lightly salt and peppering. Do not cook through, put chicken in a heavy pot like a Dutch oven. Add all other ingredients more salt and pepper to taste. Mix well cook on high until it starts to boil then turn to low. Cook 45 min or so. Serve with white rice.