CHICKEN GUISADO RECIPE RECIPES

Name: Bacalao Guisado (Codfish Stew)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: caribbean
Ingredients: 3 pounds dried codfish; 1 gallon water; 1 tablespoon olive oil; 1 green bell pepper, chopped; 1 medium onion, chopped; 2 large tomatoes, chopped; 2 culantro* leaves, chopped; 2 whole bay leaves; 2 red bell peppers, chopped; 1 tablespoon tomato paste; 1 tablespoon capers; 2 potatoes, peeled, diced and boiled until tender; 4 sprigs cilantro, leaves chopped, for garnish

BACALAO GUISADO (CODFISH STEW) RECIPE | FOOD NETWORK

Bacalao Guisado (Codfish Stew) Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 pounds dried codfish
1 gallon water
1 tablespoon olive oil
1 green bell pepper, chopped
1 medium onion, chopped
2 large tomatoes, chopped
2 culantro* leaves, chopped
2 whole bay leaves
2 red bell peppers, chopped
1 tablespoon tomato paste
1 tablespoon capers
2 potatoes, peeled, diced and boiled until tender
4 sprigs cilantro, leaves chopped, for garnish

Steps:

In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes.
Garnish with cilantro. Serve with rice or cooked plantains, if desired.
Serving suggestion: white rice or cooked plantains.

PUERCO CON CHILE VERDE RECIPE | FOOD NETWORK

Puerco Con Chile Verde Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 2 hours 45 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 pounds pork butt, cubed (with fat)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon lemon pepper
1/4 teaspoon ground oregano
4 cloves garlic, minced
3 cups Salsa Verde, recipe follows
1/2 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
2 small cans green chiles, minced
1 large yellow onion, chopped
12 tomatillos, husks removed
4 cloves garlic
2 jalapenos, stemmed
1 serrano pepper, stemmed
1 small yellow onion, chopped
1/4 cup fresh cilantro, finely chopped
1 teaspoon salt

Steps:

In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

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