Pollo Guisado Al Estilo Santa Fe Recipes

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

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.

POLLO GUISADO AL ESTILO SANTA FE

Steps:

• Calienta el horno a 400°F.
• Revuelve las tiras de tortilla en el aceite; espárcelas sin amontonarlas en una charola (bandeja) para hornear. Revolviéndolas de vez en cuando, hornéalas de 10 a 12 min. o hasta que estén crujientes.
• Mientras tanto, mezcla bien el queso crema untable, 2 cdas. de leche y el sazonador para tacos. Cocina el pollo mientras lo revuelves con frecuencia en una cacerola grande ya rociada con aceite en aerosol a fuego medio-alto de 8 a 10 min. o hasta que se cueza. Incorpora la la mezcla de queso crema, la leche restante, los frijoles, el elote y los tomates; cocínalos y revuélvelos con frecuencia manteniendo un hervor suave a fuego medio-bajo de 6 a 8 min. o hasta que se terminen de calentar.
• Al servir, ponle encima las tiras de tortilla y el cilantro.