Garbanzos Guisado Recipes

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.

GARBANZOS GUISADO

Steps:

• In a medium saucepan, gently brown ham steak.
• Add sofrito, Sazon, and boullion cube, stir.
• Add undrained garbanzo beans plus one can water. Bring mixture to a gentle boil.
• Add butternut squash and simmer, uncovered, until squash is tender. As the squash cooks the sauce will thicken some.
• Serve over hot white rice with slices of avocado.

GARBANZOS GUISADOS (STEWED CHICKPEAS)

Steps:

• Drain the canned chickpeas and discard the liquid.
• Add the chorizo to the pot and cook until crisp. This should take a couple of minutes.
• Stir in the sofrito, tomato sauce, bay leaf, oregano, sazon, adobo, cumin, and dry white wine. Cook for 2-3 minutes.
• Add the chickpeas, water, and bring to a boil. Once it comes to a boil, cover and reduce the heat to low. Cook for 25-30 minutes. Check for seasoning, add salt and pepper if needed and cook uncovered for 5-10 minutes. To thicken, cook uncovered for 10 minutes extra or mash some of the chickpeas with the back of a spoon. Enjoy!

PUERTO RICAN CHICK-PEAS (GARBANZOS CRIOLLOS)

Steps:

• I love Puerto Rican Food!... Its usually simple, yet rich with lots of cilantro and garlic!!. Enclosed are examples of 4 dishes that can be simplified to taste. I always add mucho mas cilantro, peppers and garlic with fresh ingredients (I never used canned foods). I prefer to also add a pinch of red chili powder just to make it interesting (not a traditional ingredient in Puerto Rican food). Pick over chick-peas, wash well, soak overnight in water and salt. Drain chick-peas, rinse and place in large pot, together with pumpkin, chorizo, and 2 1/2 quarts water. Bring rapidly to a boil, cover, and boil over moderate heat 1 1/2 hours or until chick-peas are almost tender. Uncover, mash pumpkin and add sofrito, tomato sauce, and salt. Mix and boil over moderate heat, uncovered, about 1 hour or until sauce thickens to taste. Tammie K Nakamura Recipe By : Puerto Rican Cookery ISBN 0-88289-411-0 From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip