POLLO GUISADO RECIPE (CHICKEN STEW)
This pollo guisado recipe is a flavorful braised chicken stew popular in Caribbean and Latin American cuisines, with loads of chicken, so easy to make!
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 14
Steps:
- Season the chicken with adobo and sazon seasoning. Be sure to get all sides.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
- Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.
- Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.
- Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone. It should register 165 degrees internal (minimum) when measured with a food thermometer.
- Garnish with red pepper flakes and fresh chopped parsley and serve.
Nutrition Facts : Calories 451 kcal, Carbohydrate 26 g, Protein 28 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 96 mg, Sodium 618 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
ARROZ CON POLLO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
- Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
- Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
- Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
- Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
NOPALITOS CON PAPAS
An authentic Mexican dish; tender cactus with potatoes. Cactus tastes like cooked green beans.
Provided by Arianna
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Add the potatoes, cover, and cook, stirring occasionally until they begin to soften, about 10 minutes. Stir in the nopalitos, onion, tomato, and jalapeno. Season to taste with salt, and continue cooking and stirring until the onion has softened and turned translucent, and the potatoes are tender, about 10 minutes more.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 36 g, Fat 7.2 g, Fiber 7.1 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 76.3 mg, Sugar 3.5 g
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
POLLO CON CREMA Y PAPAS (CHICKEN, POTATOES IN SOUR CREAM SAUCE)
This dish is warm and comforting, perfect for a cold winter night. This meal goes great either with a side of rice or with both rice and black or red beans.
Provided by cervantesbrandi
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- First start off by bringing your water, potatoes and 1 tbsp chicken flavoring to a boil uncovered.
- While the potatoes are boiling melt the tbsp of butter in a skillet and saute the onions, garlic and tomatoes for 5 minutes. Next add the chicken breast strips and cook on medium heat until chicken is no longer pink.
- Check your potatoes. As soon as a fork pierces them and slides in easliy immediately take them off the heat and drain the liquid reserving it in a bowl. Next add half of the reserved liquid in the with chicken and add your sour cream. Bring the heat down to a high simmer or medium low heat.
- Make sure to stir the sour cream in fully. Add the rest of the reserved liquid if needed. The mixture should almost coat the back of a spoon. Next, add your poblano peppers, potatoes and the last tbsp of the chicken flavor.
- Cover and continue to cook on medium low until the cream sauce coats the back of a spoon and is thickened (10 minutes).
- Last but not least season with cracked black pepper and salt as needed and serve.
Nutrition Facts : Calories 373.6, Fat 22.6, SaturatedFat 11.4, Cholesterol 79.7, Sodium 661.1, Carbohydrate 23.7, Fiber 2.9, Sugar 2.5, Protein 20
POLLO CON PAPAS
Pollo con Papas is chicken and potatoes simmered in a flavorful, spicy sauce. This comforting dish is a fabulous family dinner and is great for a party.
Provided by Karin and Ken
Categories Main Course
Number Of Ingredients 17
Steps:
- Gather all the ingredients needed.
- Heat olive oil in a large skillet. Season the chicken with salt and pepper and place skin side down in the pan. Cook for 5 minutes per side until browned.
- While the chicken is frying, place the chilis in a bowl of water and microwave for 3 minutes. Remove and let sit for 5 minutes.
- Add the tomatoes, water and chilis to a blender. Blend until smooth, then strain through a fine strainer. Press through with a spatula until all the pulp has been pressed through.
- Remove the chicken from the pan. Add the onion and garlic and cook for 3 minutes. Add the chicken bouillon, bay leaf, thyme, oregano and coriander and stir.
- Add the carrots and potatoes and cook for 5 minutes, stirring often.
- Add the tomato puree and stir. Cook for 10 minutes.
- Add the chicken into the sauce and simmer over medium heat for 30 minutes.
- Add the olives and continue simmering for another 5 minutes. Remove the bay leaf before serving.
- Serve with bread or over a bed of rice.
- Enjoy every bite!
Nutrition Facts : ServingSize 1 Serving, Calories 440 kcal, Carbohydrate 32 g, Protein 22 g, Fat 25 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 111 mg, Sodium 627 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 17 g
CHICKEN-STUF'T POTATO PUFFS: RELLENOS DE PAPA CON POLLO
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield about 18 balls
Number Of Ingredients 14
Steps:
- Combine the butter and the sazon in a small saucepan over low heat and stir until the butter has melted.
- In a medium bowl, combine the potato flesh, melted butter, heavy cream, 1 egg, cornstarch, chili powder, garlic powder, and kosher salt and pepper, to taste, and mash until evenly combined; set aside.
- For the filling: In another medium bowl add the peppers, chicken, oregano, and kosher salt and pepper, to taste. Stir well to combine and reserve.
- In a deep heavy-bottomed 12-inch pan, add about 3 inches of oil. When ready to fry the balls heat the oil to 375 degrees F. Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture.
- Lightly beat the remaining egg in a small bowl. Add the potato flakes to a shallow bowl or plate and season lightly with salt. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the potato flakes for a second time. Set aside and repeat to coat all the balls. Fry the balls, in batches, until cooked through and golden, about 4 minutes. Drain on paper towels and arrange on a serving platter to serve.
CARNE CON PAPAS
An old fashioned Cuban dish, with tender succulent meat and potatoes bursting with flavors. It is definitely a pleaser for any meat and potatoes fan.
Provided by HEATHERMUNOZ
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.
- Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover.
- Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 20.4 g, Cholesterol 131.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 44.5 g, SaturatedFat 12.1 g, Sodium 1463.5 mg, Sugar 5 g
POLLO CON PAPAS
Steps:
- Add olive oil to cooking pan and add green peppers, onions, and garlic. Mix and cook on medium for 4-5 minutes. Then add chicken and cook on both sides until slightly brown, then add tomato sauce, Goya adobo, white wine and potatoes. Cook on medium,covered until potatoes are done. Taste sauce, then add additional salt and pepper to taste. Mix and on low for another 2-3 minutes.
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- Place the chicken in a large pot with the cumin, salt, pepper, and the chicken stock. Place the garlic, onions and scallions in a blender with 1/4 cup of water and blend. Add this mixture to the pot.
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