Pollo Guisado Mexican Style Recipes

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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 (MEXICAN STYLE)



Pollo Guisado (Mexican Style) image

This is something I learned to make from my sister-in-law. my family loves this dish :)

Provided by Joy Duran

Categories     Chicken

Time 1h

Number Of Ingredients 11

2-4 lb chicken breast, cut into bite sized pieces
about 4 medium tomatoes, chopped
4 medium potatoes, peeled and chopped
1 medium onion, peeled and chopped
1-2 clove garlic, peeled and chopped ( or use dried if you so choose)
1-2 jalapeno, seeded and sliced
1/4 tsp oregano
1/4 tsp basil
salt and pepper to taste
1-2 l chicken broth ( i use organic broth sold in liter sized cartons)
enough rice for your family

Steps:

  • 1. Melt butter in fry pan, add cut up chicken and saute until lightly browned. Set rice on too cook so it will be done.
  • 2. While the chicken cooks, peel and chop the potatoes, onion and garlic, dice the tomatoes. Seed and slice the jalapeno. Set ingredients aside in a bowl.
  • 3. When the chicken is ready,add the above ingredients along with the chicken broth and seasonings, let it simmer until the tomatoes are broken down and the potatoes are cooked through, this should take about 15 minutes or so depending on how much you make. Serve over the rice and enjoy :)
  • 4. Please remember that working with chili peppers can be harmful, ALWAYS wash your hands afterwards or use food safe gloves ( like the ones they use in restaurants) to protect your hands. If you don't have any gloves then wash hands thoroughly and do not touch your face (eyes, nose, etc.) for a while.

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

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



Pollo Guisado image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

32 ounces boneless chicken thighs
3 tomatoes, diced
2 ounces canned chipotle sauce
1/4 tablespoon chopped garlic
1/4 tablespoon ground cumin
1/4 tablespoon ground black pepper
1/4 tablespoon salt
9 ounces water
3 tablespoons vegetable oil
1 onion, diced

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.

EASY POLLO GUISADO



Easy Pollo Guisado image

I emphasize this on all of my recipes, more of anything you prefer may be added to recipes I post. I dont cook from written recipes, just from memory. This is a simpler version of pollo guisado, modified to help busy cooks that are multi-tasking throughout the evening.

Provided by CarribeQueen

Categories     Caribbean

Time 2h

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts
1 (15 ounce) can of white chopped white potatoes
1 chicken bouillon cube
3 tablespoons sofrito sauce
1 (8 ounce) can tomato sauce
1 teaspoon recaito
2 bay leaves
1 teaspoon olive oil
3 tablespoons adobo seasoning, with cumin
2 tablespoons Sazon Goya seasoning
1 small onion (cut in petal, rings, strips, your preference)
1 green bell pepper (cut in petel, rings, strips, your preference)
2 cups water

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.

Nutrition Facts : Calories 177.7, Fat 2, SaturatedFat 0.4, Cholesterol 45.7, Sodium 547.3, Carbohydrate 19.3, Fiber 2.5, Sugar 3.3, Protein 20.4

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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