Pollo Guisado - Puerto Rican Style Chicken Stew Recipe
Pollo Guisado - Puerto Rican Style Chicken Stew Recipe! Packed with so many authentic flavors.
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Pollo Guisado (Puerto Rican Style Chicken Stew)
Ingredients
chicken
oil
adobo to taste
onion powder to taste
oregano small amount
Sazon packet
salt to taste
black pepper to taste
sofrito 2-3 tbsp (See below for recipe) Or purchase at your local grocery
garlic paste
lime
cilantro
potatoes
carrots
bell peppers
tomato sauce
1 cup water
Salad Recipe
baby spinach
Roma tomatoes olive or avocado oil
salt to taste
pepper to taste
Add your favorite vinaigrette or salad dressing
Sofrito Recipe
2 medium Spanish onions, cut into large chunks (about 2 cups)
4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
1 large bunch of cilantro, washed and roughly chopped (about 1 1/2 cups)
18 medium cloves garlic, peeled
8 ajices dulces, stemmed (small, brightly colored pods that look very much like habanero peppers, without the habanero heat.
4 leaves of cilantro
Note: If you can't find ajices dulces, you can omit them. If you can't find culantro, substitute additional cilantro.
Place onions and cubanelle peppers into the food processor fitted with a steel blade. Pulse until coarsely chopped.
With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Transfer to container and store in the refrigerator for up to three days, or freeze.
Directions
Drizzle oil onto the chicken.
Season with adobo, onion powder, oregano, Sazon, salt, black pepper, garlic paste, sofrito, lime juice, or vinegar. And massage the seasoning into the chicken.
Add a small drizzle of oil to a pot.
Add the chicken and brown it on all sides.
Add tomato sauce. Add the bell peppers and stir.
Add 1 cup of water to the bowl and pour it onto the chicken.
Add cilantro and combine. Cover the pot for about 20 minutes. Add the potatoes and carrots stir, add a small amount of additional water only if necessary and cook for an additional 20 minutes. Until chicken is tender, and potatoes are fork-tender.
Serve with rice, plantain, beans, and salad.
How To Make White Rice Recipe:
Creole Chicken Fricassee Recipe (Fricase de Pollo) in Sofrito Sauce
If you like the taste of ???????????????????? ???????????????????????????? but don't really care about the fat content, this new video recipe may be for you! And I know the title or what I named this recipe may trigger some people, and to be honest, I struggle with it myself! On paper, this may look like your average Cuban pollo guisado, but once you notice, it is made with chicken breath fillets instead of chicken thighs, legs, or even drums, you may have some reservations. This mindset greatly influenced my decision to call this YouTube video recipe ???????????????????????????? ???????????????????????????????????? (Fricase de Pollo) in ???????????????????????????? ???????????????????? or Guisado Stew instead of pollo guisado. For as long as I have been cooking, I keep hearing that you have to use chicken thighs, legs, or drums when making dishes like this Chicken Creole Fricassee (Fricase de Pollo). I happen to disagree with that, and how you prepare the recipe has a lot to do with the outcome. Aside from that, as I mentioned in the video, consuming chicken fat is not on my bucket list. I mean, if I must consume fat, please let me have bacon!
Why is chicken breast considered not ideal for a Chicken Creole Fricassee (Fricase de Pollo) in Sofrito? Well, if you cook it long and slow like a guisado stew, chicken breasts are not adequate for the simple reason that they are going to get rubbery and dry. However, if you cook them or treat them like shrimp, for example, the results can be pretty impressive. This is precisely the approach I'll be taking to prepare this Chicken Creole Fricassee (???????????????????????????? ???????? ????????????????????) in Sofrito recipe.
???????????????????????????????????? ???????????????????????????? ???????????????????????????????????? (???????????????????????????? ???????? ????????????????????) ???????? ???????????????????????????? ????????????????????
In an earlier video titled Shrimp Creole - I mentioned that once you have mastered the sofrito sauce, you can change the protein and make this dish with fish, crawfish, lobster, chicken, and even eggs! Well, that is almost 100% true, but not really. The ???????????????????????????? ???????????????????????? Fricassee (Fricase de Pollo) is probably the exemption primary because it is chicken and needs a little extra help! However, the sofrito sauce is pretty much the same.
What do I mean by this? Well, without strong seasoning or some type of marinated chicken breast will be a lot less tasty than chicken thighs, legs, or even drums, for example. But that is not an issue. We will make a quick marinade consisting of two tablespoons of olive oil and one tablespoon of Italian seasoning, soy sauce, and Worcestershire sauce. We'll also need salt and pepper to taste, and I added one teaspoon of each. If you don't have a lot of time to marine, consider adding a teaspoon of some paprika that will enhance the flavor quite a bit, but I don't like to use it in long marinates.
After pounding and dicing our chicken, we will put it in a zip lock bag along with the marinade and let it sit in the fridge for one to two hours.
While the chicken marinates, we need to chop one bell pepper, half an onion, one hot pepper or chili, and five or six garlic cloves. I am using four quarters of different color peppers, but that is 100% optional. After the marinating time has expired, we are ready to make the Chicken Creole Fricassee (???????????????????????????? ???????? ???????????????????? ???????? ????????????????????????????).
You are going to need a large skillet and a large saucepan. Get two tablespoons of oil to temp in the saucepan, then add the bell pepper, hot pepper, and onions. Cook that for 3-4 minutes, and then add the garlic and one tablespoon of ???????????????????????????????? ???????????????????????????????????? ???????????????????????????? ????????????-???????????????????? ???????????????????????? ????????????????????. Cook that for another 2-3 minutes while stirring it. Once you see the oil from the Sun-Dried Tomato Pesto separate, we can add our tomatoes in the shape of a can of ????????-???????????? ???????????????????? ???????????????????????????????? ???????????? ???????????????????? ????????????????????????????, followed by a cup of tomato sauce and a cup of white wine! The drinking type, not dry cooking wine! Add the dry spices, stir it and let it simmer.
While that cook under medium heat, we are going to pre-cook the chicken. Get the skillet up to temp, add some oil, once hot add your chicken. Spread it out so that all the pieces are in contact with the skillet. Cook these on high for 2-minutes undisturbed. Then flip them to the other side and cook for an additional 2-minutes undisturbed. We'll cook this for an extra minute in the skillet while stirring it, tousing the pieces around making sure they all have some color. At which time we are going to add it to the sofrito sauce. Stir it, make sure all the chicken pieces are covered in sauce, and cook for precisely 5-minutes under medium-high heat. Add 1-tablespoon of sugar, stir one last time and take it off the heat!
My friends, this is it! An awesome Chicken Creole Fricassee (???????????????????????????? ???????? ????????????????????) in Sofrito Sauce that is ready in about 20 minutes! Not only that, but this is yet another wrinkle or takes on a classic sofrito sauce suitable for a wide range of dishes from seafood to poultry and even eggs or cabbage.
#ChickenCreole #ChickenFricassee #SofritoSauce #FricaseDePollo #PolloGuisado #GuisadoStew