Pollo 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.

EASY POLLO GUISADO

Steps:

• In a large pot boil chicken for about 45 minutes.
• While chicken is cooking, In a large bowl, add all other ingredients EXCEPT 2 cup of water. Stir and set aside.
• Drain chicken, rinse in cold water, cut into strips. Set aside.
• Place vegetables/seasoning mixture into the large pot with the 2 cups of water. Heat to boiling.
• Once boiling, turn to low. Add chicken and let it simmer for 1 hour. Stir every 10-15 minutes. Remove from heat. Let stand for 5-10 minutes.
• Remove bay leaves, and serve.

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 RECIPE (CHICKEN STEW)

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.

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!

POLLO GUISADO RECIPE (PUERTO RICAN STYLE STEWED CHICKEN)

Steps:

• Season chicken with adobo and meat tenderizer to your liking.
• Add chicken to pot with water, carrots, sazón, sofrito, tomato paste, tomato sauce, oil, olives, and salt.
• Cook covered on low-medium heat until chicken is somewhat tender.
• Add potatoes and continue cooking on low-medium heat until potatoes are tender, about 15 minutes.
• Raise heat to medium-high heat. Cook about 10 minutes until broth thickens a bit. Keep an eye on the pot as to not over-cook.

POLLO GUISADO

Steps:

• boil the chicken for 25 minutes or until cooked. Set aside.
• In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds.
• In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden.
• Add the chipotle mixture and the chicken to the saucespan with the onions and cook over medium heat 15 minutes.

POLLO GUISADO

Steps:

• Boil the chicken for 25 minutes or until cooked. Set aside.
• In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds.
• In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden.
• Add the chipotle mixture and the chicken to the saucepan with the onions and cook over medium heat 15 minutes.

POLLO GUISADO RECIPE

Steps:

• Start by washing the chicken pieces with water and then rub the lemon halves all over the chicken. Make sure to rub all the pieces. Reserve for later.
• Preheat a large pot or fry pan over medium heat and add the oil to the middle of the pan but don't spread it around. Add the sugar to the oil and wait until the sugar starts to brown. Now add the chicken pieces and brown in the sugar and oil.
• When the chicken is browned, a few tablespoons of water to the pot, cover and simmer for 15 minutes. If the liquids cook off too quickly, add more a tablespoon at a time.
• Add the chopped vegetables, season with a little salt, cover and simmer until the vegetables are cooked through. Again, if necessary add water a tablespoon at a time.
• Add the tomato paste along with a half cup of water and simmer over low heat until you have a nice sauce.
• Taste and adjust seasonings with a little salt and pepper. Chef CCC served the chicken with white rice and beans. I need to get his recipe for his beans. They were delicious too.

POLLO GUISADO DOMINICANO (DOMINICAN STEWED CHICKEN RECIPE)

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.

POLLO GUISADO | PUERTO RICAN CHICKEN STEW

Steps:

• Begin by generously seasoning the chicken thighs with adobo or desired spice blend. Massage the seasoning into the chicken and rest in fridge for 30 minutes.
• In a caldero or dutch pot, on medium heat, add in some olive oil and sear the seasoned chicken thighs skin side down. Cook for 4-7 minutes until golden brown and crispy. Flip and sear on other side.
• Once seared and partial cooked, remove chicken from pot and rest. In the same pot, with the leftover chicken drippings, saute homemade sofrito for 3 minutes or until fragrant.
• Next add tomato paste or tomato sauce. Combine well and cook for 5 minutes to remove acidic flavor.
• Pour chicken broth in pot and simmer. Season broth with sazon and chicken bouillon.
• Add in chopped carrots and potatoes and slowly bring to boil.
• Once boiling add in bay leaves, drained olives (optional) and partial cooked chicken thighs. Cover with lid and reduce heat to a low simmer.
• Cook for 35 minutes or until chicken and veggies are tender. Serve with white rice, salad and tostones.

"DEE DEE'S HOME RUN CHICKEN"- POLLO GUISADO

Steps:

• In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.
• In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
• In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.

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.