PUERTO RICAN CHICKEN STEW - POLLO GUISADO
This comforting and filling chicken stew comes from Puerto Rico, and it's amazing. Chicken, veggies, mushrooms, all combined to create a Caribbean feast in your kitchen!
Provided by CookingTheGlobe
Time 45m
Number Of Ingredients 15
Steps:
- Rub the chicken pieces with the garlic, salt, pepper, and oregano.
- In a large pot, heat 2 tablespoons olive oil and place the chicken pieces. Brown on all sides and remove from the pot.
- Add 3 cups water, potatoes, onion, sofrito, mushrooms, tomato sauce, olives, bay leaf, and bring to a boil.
- Add the chicken back to the pot, reduce the heat, and cook, covered, for about 35-45 minutes, until the potatoes are tender.
- Sprinkle some parsley over the top and serve. Enjoy!
Nutrition Facts : Calories 511 kcal, ServingSize 1 serving
POLLO GUISADO: BRAISED CHICKEN STEW
Steps:
- Gather the ingredients.
- Season the chicken pieces with the adobo seasoning.
- Heat the olive oil over medium heat in a heavy skillet or a Dutch oven .
- Add the chicken pieces and brown them for about 5 minutes per side.
- Add the potato cubes, tomato sauce, chicken broth, culantro, olives, cumin, Italian seasoning, bay leaf, achiote oil, and sofrito. Stir well and turn the chicken pieces to coat them with the sauce.
- Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer the chicken stew for 35 minutes or until a thermometer inserted in the thickest piece, away from the bone, reads 160 F.
- Remove the bay leaf and the culantro leaf.
- Serve hot and enjoy!
Nutrition Facts : Calories 574 kcal, Carbohydrate 15 g, Cholesterol 179 mg, Fiber 2 g, Protein 50 g, SaturatedFat 8 g, Sodium 906 mg, Sugar 2 g, Fat 34 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
POLLO GUISADO - PUERTO RICAN CHICKEN STEW RECIPE - (4/5)
Provided by carvalhohm2
Number Of Ingredients 14
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!
POLLO GUISADO (PUERTO RICAN CHICKEN STEW)
Provided by Jannese
Number Of Ingredients 14
Steps:
- Heat a Dutch oven on medium heat.
- Season the chicken with the Adobo seasoning, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
- Remove the chicken from the pot and set it aside.
- Add the sofrito, Sazon, tomato paste, powdered chicken bouillon, oregano, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.
- Lower the heat to a simmer and cook the pollo guisado for 40-50 minutes with the lid on* or until the chicken is cooked through.If your stew is too watery. cook with the lid off to reduce the liquid to your desired level.
- Check for seasoning and add a bit more chicken bouillon if the pollo guisado needs a bit more salt.
- Sprinkle the finished stew with the chopped cilantro, if using, and stir.
- Serve with white rice, mashed potatoes or some crusty bread for dipping!
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