Best Cuban Chicken Stew Guisado De Pollo Recipes

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.

CUBAN CHICKEN STEW (GUISADO DE POLLO)

Steps:

• Mix the garlic, salt, pepper and paprika to a paste.
• Rub into the chickens thoroughly, inside and out.
• If possible, season the chickens the day before they are to be used.
• Heat the olive oil in a saucepan or casserole.
• Add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside.
• Add the chicken pieces & brown well on all sides; remove & set aside.
• Pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom.
• Return the onions & chicken pieces to the saucepan along with the bay leaf.
• Cover and cook over low heat for 1 hour.
• Add small additional amounts of water if needed.
• Add the potatoes and stir gently.
• Cover and cook over low heat for 20 minutes
• Correct seasoning.
• Add the beans, olives, and pimentos and cook over low heat for 10 minutes.
• The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.

CUBAN CHICKEN STEW

Steps:

• Rinse chicken pieces and pat dry.
• Cut breast halves, if used, in half crosswise.
• Heat oil in a wide frying pan over medium heat.
• Add chicken, 4 or five pieces at a time (do not crowd).
• and cook until well browned on all sides.
• Remove pieces as they brown and transfer to a deep 5 to 6 quart casserole.
• When all chicken is browned, pour off and discard all but 2 T of the drippings.
• Add onions and bell peppers to drippings in pan.
• Cook, stirring often, until onions are soft but not browned.
• Stir in garlic, oregano, and cumin; then add tomato sauce and wine.
• Cook, stirring often until sauce comes to a boil.
• Boil gently, uncovered for 5 minutes.
• Peel potatoes, if desired, and cut into quarters.
• Add to chicken with raisins and olives.
• Pour sauce over chicken.
• (At this point, you may cover and refrigerate for up to a day).
• Bake covered in a 375 oven until meat near bone is no longer pink when slashed and potatoes are tender (1 and 1/2 hours).
• Stir in peas.
• Insulate to transport hot.
• Offer salt to add to taste.