Chicken Guisada Ii Recipes

POLLO GUISADO (PUERTO RICAN CHICKEN STEW)

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!

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:

• 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.

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.

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 -- .

ULTIMATE CHICKEN QUESADILLA

Steps:

• 1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
• 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
• 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to 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.

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.

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.