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.
TRINIDADIAN CHICKEN STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h3m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley.
MELISSA'S GREEN CHILE STEW
My sister-in-law from New Mexico made this for us over the holidays. Very delicious and satisfying - especially with home-made tortillas!
Provided by PAINTEDPONY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large stockpot over medium-high heat. Crumble beef into pot and cook, stirring frequently, until well-browned. Drain excess fat, and return to the stove.
- Add potatoes, stewed tomatoes, green chilies, onion, and water to the pot with the beef, and stir to combine. Bring to a boil, reduce heat, and simmer 1 hour to blend flavors. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 38.6 g, Cholesterol 46 mg, Fat 11.5 g, Fiber 4.1 g, Protein 16.4 g, SaturatedFat 3.9 g, Sodium 857.5 mg, Sugar 5 g
GUADALUPE RIVER PUDDING
When I was little my aunt used to make this when I came to visit. It is so easy to make and delicious. It makes a lot so you can separate it out into tow 8x8 pans and freeze one for later.
Provided by 911spatcher
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For the crust:.
- Finely crumble the butter and flour together. Add chopped nuts and mix together. Grease 9x13 pan and pat into the bottom. Bake 350 for 20 minutes. Let cool.
- Mix together the cream cheese, powdered sugar and cool whip. Whip with electric mixer until smooth. Spread on the crust.
- Mix together the pudding mixes and milk, beat until thickened. Spread the pudding on top of the cream cheese mixture. It works best to drop large dollops of pudding in various spots and then smooth out.
- Spread remaining Cool Whip on top of the pudding and garnish with chocolate curls.
- Refrigerate to set. Cut and serve. Can freeze for several months.
CHUY'S GREEN CHILE STEW
Your basic green chile stew. The most important ingredient is the green chiles themselves; for best taste, I highly recommend roasted Hatch green chiles. I got the inspiration for this recipe from my favorite Tex-Mex joint, Chuys. I think it tastes like a pretty close facsimile thereof. One thing that Chuy's sometimes does is roast the vegetables instead of simmering them. If you choose to go that route, don't simmer them in the stew or they'll become too soft.
Provided by Zhukov
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in stock pot or dutch oven over medium-high heat.Sprinkle the flour over the oil and whisk to create a light roux, about 5 minutes.
- Add the tomatillos to the roux and saute for a few minutes.
- Add garlic and saute for 30 seconds or until garlic becomes fragrant. Slowly whisk in the chicken broth and combine well. Add the carrots and simmer for 20 minutes.
- If using chicken thighs: Add chicken thighs with the carrots. Skim off any fat which rises to the surface periodically while simmering ingredients.
- Add the remaining vegetables and simmer until the vegetables are almost tender, about 45 minutes to an hour.
- If using chicken thighs: Pull chicken thighs from stew and let cool on a cutting board. When chicken has cooled, pull meat off of bones and shred into bite-size pieces. If using rotisserie chicken: Pull meat off of bones; discard skin and shred chicken into bite-size pieces.
- Add chicken to stew and stir to combine. Taste for seasoning and add salt and pepper as needed, and cumin to taste. If you don't like cumin too much, you can always use less; same for salt and pepper.
- Stir in cilantro and green onions (if desired) and simmer for a few more minutes.
- A note about the chiles: Hatch green chiles are best, and the heat in the stew depends primarily on the heat of the chiles. If your chiles are mild and you prefer more heat, you can add cayenne as desired. If hatch chiles are unavailable, you can also use Anaheim chiles. Roast them yourself on the grill, under a broiler, or on your gas cooktop until the skins are charred. Wrap in plastic foil for a few minutes until skin has softened, then scrape charred skin off of chiles.
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