POLLO GUISADO SLOW COOKER RECIPES

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POLLO GUISADO RECIPE | ALLRECIPES



Pollo Guisado Recipe | Allrecipes image

A delicious and easy Spanish chicken stew, or pollo guisado. Great for entertaining and makes for great leftovers. Serve over white rice.

Provided by audball

Categories     Chicken Stew

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 1 hours 35 minutes

Yield 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 whole chicken, cut up
salt and ground black pepper to taste
1 medium onion, chopped
4 cloves garlic, minced
½ cup sofrito
2 potatoes, peeled and cubed
2 cups chicken broth
1 (8 ounce) can tomato sauce
1 (1.41 ounce) package sazon seasoning
½ teaspoon ground cumin
1 bay leaf
2 tablespoons cold water
1 tablespoon cornstarch

Steps:

  • Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
  • Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
  • Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

Nutrition Facts : Calories 278.2 calories, CarbohydrateContent 14.3 g, CholesterolContent 47.6 mg, FatContent 16 g, FiberContent 2 g, ProteinContent 18.7 g, SaturatedFatContent 3.5 g, SodiumContent 1339.4 mg, SugarContent 2.4 g

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS) RECIPE ...



Tinga de Pollo (Chicken with Chipotle and Onions) Recipe ... image

Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de pollo with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Ms. Moreno's tinga de pollo works perfectly in tacos and also on top of crisp tostadas with lettuce and salsa, inside quesadillas or as a tamal filling. It’s a great way to use up any leftover cooked chicken (just skip straight to step 2), whether pulled from a roast or poached bird, or grocery-store rotisserie.

Provided by Tejal Rao

Total Time 1 hours

Yield 4 servings (about 3 cups)

Number Of Ingredients 10

2 pounds bone-in chicken legs, breasts or a combination
1/2 medium white onion
1 celery stalk, cut into 2-inch pieces
2 small carrots, cut into 2-inch pieces
1/4 cup vegetable oil
1 medium white onion, halved and thinly sliced
3/4 cup canned crushed tomatoes
3 chipotles in adobo with sauce (1/3 cup)
2 garlic cloves, peeled
Salt and freshly ground black pepper

Steps:

  • Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
  • Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
  • While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
  • Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.

More about "pollo guisado slow cooker recipes"

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS) RECIPE ...
Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de pollo with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Ms. Moreno's tinga de pollo works perfectly in tacos and also on top of crisp tostadas with lettuce and salsa, inside quesadillas or as a tamal filling. It’s a great way to use up any leftover cooked chicken (just skip straight to step 2), whether pulled from a roast or poached bird, or grocery-store rotisserie.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mexican
  • Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.
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POLLO GUISADO (PUERTO RICAN CHICKEN STEW) - DELISH D'LITES
What Ingredients Are In Pollo Guisado? The quintessential flavor profile of Puerto Rican stews is sofrito.Spices like adobo and sazon give the pollo guisado the salty, umami flavor that keeps you coming back for more! Pollo guisado is an extremely budget …
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See details


POLLO GUISADO RECIPE - BRAISED (FRICASSEE) CHICKEN STEW
Nov 23, 2021 · Pollo guisado is a chicken-based stew that takes on different forms depending on its origin. While it's commonly associated with Puerto Rico, Cuba, and the Dominican Republic, it also a staple throughout Central and South America.
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See details


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Aug 01, 2017 · Healthy recipes that can be made in the Instant Pot or electric pressure cooker.
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Sep 11, 2021 · This chicken stew recipe can be cooked in the slow cooker or baked in the oven. Tomatoes, garlic, herbs, and a variety of vegetables flavor the stew. ... Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. ... Pollo Guisado…
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See details


SLOW COOKER PERNIL (PUERTO RICAN ROASTED PORK SHOULDER ...
Oct 30, 2021 · How To Cook Pernil In The Slow Cooker. Set the ceramic insert into your slow cooker, and place the marinated pork shoulder inside, fat side down. Set it to cook on low for 9-10 hours or high for 6-7 hours, or until the meat falls apart. You don’t need to add any …
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Learn how to make Pollo Guisado Dominicano (Dominican Stewed Chicken) - a hearty dish that is a staple of Dominican cooking. Get the recipe here. Dominican Braised Chicken or pollo guisado is a simple and easy meat dish that is filled with ...
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Sep 15, 2021 · This is an Authentic Mexican Chicken Tinga- Best Tinga De Pollo you will ever find out there.Tinga is a dish made with shredded chicken in a delicious tomato sauce and Chile Chipotle in Adobo sauce. Don’t bother looking for another recipe, as …
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See details


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See details


RECIPES | CAROLINA® RICE
Recipes. Explore the unique taste, texture and aroma of Carolina® Rice. ... Try this chicken stew or Pollo Guisado for a comforting meal that pairs beautifully with brown rice. Use prepared sofrito to cut down on prep time. 6 ... Slow Cooker Charro Beans with …
From carolinarice.com
See details