INSTANT POT ESTOFADO DE POLLO (PUERTO RICAN-STYLE CHICKEN STEW)
I adapted this recipe for estofado de pollo (AKA pollo guisado) from one of my mother's Puerto Rican specialties to be made in the Instant Pot or pressure cooker. It has a wonderful vinegary taste with a light red sauce. It can be made with chicken breasts or thighs or a combination of both. My family likes to eat it over white rice, but it can be enjoyed on its own.
Provided by Ramona Cruz-Peters
Categories Main Dish
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Heat the olive oil in the pot.
- Add the chicken to the pot and cook for 4 minutes on each side. Transfer the chicken to a plate.
- Add the wine and vinegar to the pot, scraping the bottom of the pot to loosen any browned bits. Cook, stirring occasionally, for 3 minutes. Press cancel or turn off the burner.
- Add the tomato sauce to the pot and stir until well mixed. Stir in the potatoes, onion, olives, garlic, capers, and salt. Return the chicken to the pot and spoon some of the sauce over the top of the chicken.
- Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 10 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 10 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 11 minutes for the pot to come to pressure before the cooking time begins.
- After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick-release method.
- Open the lid and select the sauté function on the pot again. Simmer for 5 minutes, stirring occasionally, then press cancel or turn off the burner.
INSTANT POT PUERTO RICAN POLLO GUISADO OR CHICKEN STEWED
Delicious Puerto Rican Pollo Guisado is so easy to make when you use your Instant Pot. Learn how to make it and enjoy this dish with rice.
Provided by Joyce Zahariadis
Categories Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Press the Sauté button and add the olive oil, sofrito, tomato sauce, sazon, diced tomatoes, garlic, chicken bouillon packet and stir for about five minutes until everything is well blended.
- Salt and Pepper to taste!
- Once everything is blended, add the chickens, water, bay leaves, potatoes, and chili powder (optional).
- Seal the instant pressure cooker.
- Turn off Sauté.
- Click the Poultry button and set it for 25 minutes. You can also use the Pressure Cook button and set the time for 25 minutes.
- Natural release for about 10 to 15 minutes.
Nutrition Facts : Calories 409 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 176 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 35 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 536 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
POLLO GUISADO
A delicious and easy Spanish chicken stew, or pollo guisado. Great for entertaining and makes for great leftovers. Serve over white rice.
Provided by audball
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h50m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 14.3 g, Cholesterol 47.6 mg, Fat 16 g, Fiber 2 g, Protein 18.7 g, SaturatedFat 3.5 g, Sodium 1339.4 mg, Sugar 2.4 g
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