Chicken Guisada Recipes

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.

CHICKEN GUISADA II

Steps:

• wash and clean chicken
• place in pot and cover with water add garlic and seasonings to taste.
• Boil chicken ubtil tender and done.
• drain water.
• remove skin and remove meat from bones and shred.
• place in a skillet with 1/4 c oil and saute.
• add 3 TBS flour and cook until browned,.
• add tomatoes with juice and slowly add can of water until desired thickness is achieved.
• season with all seasonings to taste.
• let simmer on low 20 minutes so the flavors absorb.
• serve on egg noodles or in a tortilla -- .

CARNE GUISADA

Steps:

• In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.

POLLO GUISADO OR LATIN CHICKEN STEW

Steps:

• Season chicken with adobo seasoning salt.
• In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
• Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
• Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
• Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.
• Cover and cook 50 minutes over medium-low heat, until the chicken is tender.
• Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
• Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.

MY CLASSIC PUERTO RICAN CARNE GUISADA

Steps:

• Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
• Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
• Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

CHICKEN "GUISADO"

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.

CHICKEN GUISADA

Steps:

• Place chicken, garlic, and salt in pot; cover with water and boil until tender.
• Skin, bone, and shred chicken and place in skillet with oil; saute.
• Add remaining ingredients; simmer about 10 minutes, covered.
• Serve with Spanish rice and refried beans.

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.