DOMINICAN POLLO GUISADO (CHICKEN STEW)
Pollo Guisado, a classic comfort food in many Latin countries. This Dominican version uses simple ingredients to create an amazing depth of flavor.
Provided by GypsyPlate
Categories Main Courses
Time 1h10m
Number Of Ingredients 16
Steps:
- Chop veggies, garlic, cilantro and olives. Remove skin from chicken. Add chicken to large bowl and top with adobo, oregano and pepper. Add chopped ingredients and olive oil. Mix well and marinate (the longer the better).
- Heat cooking oil in a large pot over medium high heat.. Add sugar and stir continuously, about one minute, until sugar is caramelized. Add chicken, brown each side 5-6 minutes.
- Add remaining marination ingredients. Mix, cover and cook 4-5 minutes.
- Add chicken broth and tomato paste. Mix well. Cover and cook 45 minutes, stirring occasionally. Check your chicken with a fork. Is it falling off the bone? If not, continue cooking until it is.
- Serve alongside a heap of white rice.
Nutrition Facts : Calories 565 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 202 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 68 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 427 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
POLLO GUISADO DOMINICANO (DOMINICAN STEWED CHICKEN RECIPE)
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
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 (CHICKEN STEW)
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
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.
DOMINICAN POLLO GUISADO / STEWED CHICKEN
This is my favorite dish, every time I visit my parents they must cook this for me. It's a traditional dish in Dominican families sometimes even served at least once a week. The adobo powder may be found in the Hispanic isle at your local supermarket. The Goya Adobo has a red cap. You'll find yourself seasoning everything with this. Serve with my Dominican Bean Stew / Habichuelas Rojas Guisadas
Provided by Kitty Kat Cook
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash chicken with sterilized water and rub the chicken with the lime juice. In a bowl mix the chicken with peppers, tomatoes, onions and season with oregano, garlic and a pinch of salt. Liberally sprinkle with the adobo. Marinade for at least an hour and as much as to 3 days in the fridge.
- In a large pot (cast iron pot preferred) heat the oil over medium-high heat, add the sugar and let it brown, then put the chicken in pot, reserve the vegetables and liquid. Saute until the meat is light brown. Add 2 tbsp of water, cover and simmer over medium heat until meat is tender adjusting water when necessary, add the rest of the ingredients (except tomato paste) including vegetables and marinade cover again and simmer adding more water if needed. There should be about 1" worth of liquid.
- When the vegetables are tender mix 1/2 cup of water and the tomato paste and add to the pot add the cilantro continue to simmer over low heat to produce a thin sauce. Adjust salt to taste remove cilantro before serving. Serve over white rice with stewed beans.
- Enjoy!
Nutrition Facts : Calories 416.7, Fat 30.3, SaturatedFat 7.6, Cholesterol 107, Sodium 1039.9, Carbohydrate 9.6, Fiber 2.1, Sugar 5.7, Protein 26.5
POLLO GUISADO (DOMINICAN STEWED CHICKEN)
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
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
POLLO GUISADO ( CHICKEN STEW )
This is a yummy version of chicken stew that I got from my Puerto Rican inlaws. Very tasty and inexpensive to make. I have never measured the ingredients so I guessed on them. Serve over white rice with some corn niblets and you have a very filling, delicious meal. Can easily be doubled.
Provided by survivedbrooklyn
Categories Stew
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large saucepan and add the oil.
- Add chicken and brown on all sides (won't be cooked at this point.).
- Add tomato sauce, water, veggies and spices.
- Simmer 15-20 minutes until veggies are tender and chicken is done.
- Serve over the white rice. I serve corn with it.
Nutrition Facts : Calories 363, Fat 6.5, SaturatedFat 1.1, Cholesterol 68.4, Sodium 713.2, Carbohydrate 44.1, Fiber 6.8, Sugar 7.9, Protein 32.8
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