Chickenguisado Recipes

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POLLO GUISADO DOMINICANO (DOMINICAN STEWED CHICKEN RECIPE)



Pollo Guisado Dominicano (Dominican Stewed Chicken Recipe) image

Learn how to make Pollo Guisado Dominicano (Dominican Stewed Chicken) - a hearty dish that is a staple of Dominican cooking.

Provided by Vanessa

Categories     Main Course

Time 40m

Number Of Ingredients 15

2 pounds chicken ((legs and thighs))
¾ teaspoon adobo
½ teaspoon ground black pepper
1 teaspoon oregano
1 pack sazón
1 tablespoon lime juice, (freshly squeezed)
2 tablespoons sofrito
2 tablespoons vegetable oil
1 teaspoon brown sugar
1 cup of water
1 small red onion, (chopped into fine strips)
½ green bell pepper, (cut into thin slices)
½ red bell pepper, (cut into thin slices)
½ cup tomato sauce
1 tablespoon cilantro, (roughly chopped)

Steps:

  • Season the chicken with adobo, ground black pepper, oregano, sazón, lime juice and about two tablespoons of sofrito.
  • Heat up vegetable oil in a large saute pan. Make sure to use a pan with a lid because you are going to cover it later.
  • Sprinkle brown sugar in the pan and let the sugar brown slightly. When the sugar starts to turn brown, carefully, add the chicken. Saute the chicken until the meat is light brown.
  • Add 1/4 cup of water. Cover and simmer over medium heat for 15 minutes, stirring and adding a bit of water as it becomes necessary.
  • Add onion, and pepper, cover and simmer until the vegetables are slightly cooked through.
  • Then, add the tomato sauce and half a cup of water, simmer over low heat to produce a light sauce. Add fresh cilantro.
  • Serve with a side of white rice, beans stew and maduros.

Nutrition Facts : Carbohydrate 8 g, Protein 21 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 403 mg, Fiber 2 g, Sugar 5 g, Calories 331 kcal, ServingSize 1 serving

POLLO GUISADO RECIPE (CHICKEN STEW)



Pollo Guisado Recipe (Chicken Stew) image

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

2-1/2 pound chicken (cut up, skin on)
2 tablespoons adobo seasoning
1 tablespoon sazon seasoning
2 tablespoons olive oil
1 small onion (chopped)
1 small bell pepper (chopped (or use hotter peppers to your taste))
3 cloves garlic (chopped)
1/4 cup sofrito
1/2 cup olives
3 medium potatoes (halved and quartered)
2-3 bay leaves
8 ounces tomato sauce
1 cup chicken broth
FOR GARNISH: Spicy chili flakes (fresh chopped parsley)

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

POLLO GUISADO (CHICKEN STEW)



Pollo Guisado (Chicken Stew) image

Featuring a pretty golden-red color and comforting flavor, this chicken stew will be a welcome entree at any celebration. It's perfect for pairing with red beans and rice.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup Sofrito
2 bay leaves
1 envelope Goya Sazon with coriander and annatto
1 teaspoon adobo seasoning
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons canola oil
2 medium potatoes, peeled and cubed
1/2 cup water
1/2 cup tomato sauce

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.

Nutrition Facts : Calories 360 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.

POLLO GUISADO OR LATIN CHICKEN STEW



Pollo Guisado or Latin Chicken Stew image

Pollo Guisado or Latin Chicken Stew is a hearty braised chicken stew popular in Caribbean, Central and South American cuisines, with loads of flavor and so easy to make!

Provided by Gina

Categories     Dinner

Time 1h15m

Number Of Ingredients 13

4 skinless chicken drumsticks (on the bone, 14 oz total)
4 skinless chicken thighs (on the bone, trimmed, 20 ounces)
1/2 teaspoon adobo seasoning salt
1 teaspoon olive oil
4 medium scallions (chopped)
3 garlic cloves (minced)
1/4 cup chopped cilantro (plus 2 tbsp for garnish)
8 oz can tomato sauce
1 packet sazon seasoning (optional)
1/4 cup pitted green olives (plus 2 tablespoons brine)
1 tablespoon Chicken Better Than Bouillon (or 1 cube)
1/2 teaspoon cumin
2 bay leaves

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.

Nutrition Facts : ServingSize 2 pieces chicken, 1/3 cup sauce, Calories 344 kcal, Carbohydrate 7 g, Protein 49 g, Fat 12 g, SaturatedFat 2.5 g, Cholesterol 221 mg, Sodium 1100 mg, Fiber 2 g, Sugar 3 g

POLLO GUISADO



Pollo Guisado image

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

2 tablespoons olive oil
1 whole chicken, cut up
salt and ground black pepper to taste
1 medium onion, chopped
4 cloves garlic, minced
½ cup sofrito
2 potatoes, peeled and cubed
2 cups chicken broth
1 (8 ounce) can tomato sauce
1 (1.41 ounce) package sazon seasoning
½ teaspoon ground cumin
1 bay leaf
2 tablespoons cold water
1 tablespoon cornstarch

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

CHICKEN "GUISADO"



Chicken

Make and share this Chicken "Guisado" recipe from Food.com.

Provided by edeneleven11

Categories     Stew

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 green pepper
1/2 white onion
3 teaspoons cilantro
3 garlic cloves
4 whole bay leaves
2 russet potatoes
2 whole carrots
1/2 cup red wine
6 fluid ounces light beer
1 (8 ounce) can tomato sauce
4 beef, bullion squares
1 (5 ounce) packet sazon goya with coriander and annatto
6 whole boneless skinless chicken breasts

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.

POLLO GUISADO (DOMINICAN STEWED CHICKEN)



Pollo Guisado (Dominican Stewed Chicken) image

After spending many years living in the Dominican Republic, nothing takes me back more than making a big batch of pollo guisado, the most tender, flavorful chicken you'll ever eat. Serve this with Dominican rice and beans and a slice of fresh avocado. The hard-to-find Dominican ingredients can easily be ordered online.

Provided by Pepita

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 45m

Yield 8

Number Of Ingredients 12

1 (3 to 3 1/2 pound) whole chicken, skin removed and cut into pieces
¼ cup rancho adobo sazon criollo, or to taste
1 red onion, chopped into large pieces
2 Cubanelle peppers, chopped
¼ cup sazon liquido
1 tablespoon garlic paste
⅓ cup vegetable oil
1 tablespoon light brown sugar
⅓ cup tomato paste
1 stalk celery, chopped
2 tablespoons chicken bouillon powder, or more to taste
1 cup water

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.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 6 g, Cholesterol 72 mg, Fat 15.8 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 3.2 g, Sodium 1260.5 mg, Sugar 4.1 g

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